Fish Tacos with Chipotle Mayo and Tangy Slaw – Kilted Chef

Ingredients

• 3/4 cup mayonnaise
• 1 1/2 tsp sauce from a can of adobo peppers OR 1 1/2 teaspoons of Chipotle Tabasco
• 1 tsp fresh lime juice
• Combined and refrigerate
• 1 cup Chinese cabbage ( or cabbage of choice) shredded
• 1 apple cut in matchsticks
• 1 carrot shredded
• 3 sprigs cilantro chopped
• Juice if 1 lime
• 1/4 cup cider vinegar
• 1/4 cup honey
• 1/4 tsp celery seeds
• Salt and pepper to taste
• Combine and refrigerate
• 3 fillets of whitefish cut into 2 oz pieces and dried
• Breading Station
• One cup of flour seasoned with salt and pepper
• Two eggs whisked with a quarter cup of water mixed in
• One cup of breadcrumbs
• Dip the pieces one one at a time into the flower, followed by the egg wash, followed by the breadcrumbs. Set aside
• Heat canola oil in a heavy bottom pan to a temperature of 360°
• Grasp the breaded fillet by the tip slowly submerge in the oil swirling the fish before letting go. Fry until golden brown, set aside on a paper towel lined plate until needed
• To assemble spread the Chipotle mayo onto a tortilla shell, topped by two pieces of the fish, and the slaw, follow with a squeeze of fresh lime juice.