Fish Tacos and Topping Bar Recipe

• 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