Fish Tacos and Topping Bar Recipe

Greg DuPree
Active Time:
40 Mins
Total Time:
55 Mins
Yield:
Serves 8 (serving size: 2 tacos, 1/2 cup slaw, 1/4 cup chipotle cream)
Southern Living

Fresh fish tacos are topped with Asian Slaw and Quick Chipotle Cream for a dinner recipe that the whole family will love. 

Ingredients

  • 2 pounds firm white fish fillets (such as tilapia, grouper, sea bass, or red snapper)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large egg whites, lightly beaten
  • 1 cup finely ground corn chips (such as Fritos)
  • 16 (6-inch) corn or flour tortillas
  • Toppings: chopped tomatoes, shredded iceberg lettuce, sliced avocado, chopped fresh cilantro, lime wedges

Fish Tacos

Asian Slaw

  • 1/3 cup rice vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon Asian chili-garlic sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (16-oz.) package tri-color coleslaw mix
  • 1/4 cup chopped fresh cilantro

Quick Chipotle Cream

  • 1 (8-oz.) container sour cream
  • 1 chipotle pepper in adobo (from can), seeded and minced
  • 1/2 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

How to Make It

Step 1

Preheat oven to 400°F. Pat fish dry with paper towels; sprinkle evenly with salt and pepper. Place egg whites in a shallow dish. Place ground corn chips in a separate shallow dish. Dip each fillet in egg whites, and dredge in ground corn chips, shaking off excess.

Step 2

Arrange fish on a large baking sheet coated with cooking spray. Bake in preheated oven until fish is cooked through, about 15 minutes.

Step 3

Serve fish in tortillas with Asian Slaw, Quick Chipotle Cream, and desired toppings.

Step 4

For Asian Slaw: Whisk together rice vinegar, granulated sugar, toasted sesame oil, soy sauce, fresh ginger, Asian chili-garlic sauce, kosher salt, and black pepper. Stir in coleslaw mix and fresh cilantro.

Step 5

For Quick Chipotle Cream: Stir together sour cream, chipotle pepper in adobo sauce, lime zest, fresh lime juice, and kosher salt.

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