fine dining experience

Fish Tacos and Topping Bar Recipe

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

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

Directions

  1.  

  2. 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.

  3.