Ingredients and Weight:
- 1 pound white fish fillets (such as tilapia or cod)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1 cup vegetable oil
- 8 corn tortillas
- 1 cup coleslaw mix
- 1/2 cup chopped cilantro
Chipotle-Lime Salsa:
- 1 cup canned chipotle peppers in adobo
- 1/2 cup lime juice
- 1/4 cup chopped onion
- 1/4 cup chopped tomatoes
- 1 teaspoon salt
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season the fish fillets with salt and pepper.
- In a bowl, combine the flour, salt, and pepper.
- Dip the fish fillets in the flour mixture, then in the beaten egg.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the fish fillets for 2-3 minutes per side, or until cooked through and golden brown.
- Remove the fish from the skillet and drain on paper towels.
- To make the Chipotle-Lime Salsa, combine all ingredients in a food processor and pulse until smooth.
- Warm the corn tortillas in the oven for 2 minutes.
- Assemble the tacos by placing a fish fillet on each tortilla and topping with the Chipotle-Lime Salsa, coleslaw mix, and cilantro.
Nutritional Information:
- Calories: 450
- Fat: 20 grams
- Carbohydrates: 50 grams
- Protein: 30 grams
Dish Characteristics:
- Crispy and flavorful fish
- Creamy Chipotle-Lime Salsa
- Fresh and crisp coleslaw
- Warm and fluffy corn tortillas
User Comments:
- "These tacos are amazing! The fish is perfectly cooked and the salsa is so flavorful."
- "I love the combination of the crispy fish and the creamy salsa."
- "These tacos are easy to make and perfect for a quick and tasty meal."
Special Precautions and Tips:
- Be sure not to overcook the fish, as it will become dry.
- If you don't have chipotle peppers in adobo, you can substitute with 1 teaspoon of dried chipotle powder.
- Serve the tacos with your favorite sides, such as rice and beans.
