Fish Tacos and Topping Bar Recipe

Fish Tacos

• 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

Asian Slaw

• ⅓ 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

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 (16-oz.) package tri-color coleslaw mix

• ¼ cup chopped fresh cilantro

Quick Chipotle Cream

• 1 (8-oz.) container sour cream

• 1 chipotle pepper in adobo (from can), seeded and minced

• ½ teaspoon lime zest

• 1 tablespoon fresh lime juice

• ¼ teaspoon kosher salt