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