I am trying to use up some of my pantry/fridge/freezer food this week and I realized I had several filets of tilapia in the freezer. I didn’t really feel like fish and veggies and rice – I wanted something a little more fun. And tacos ARE fun.
One of the best things about these fish tacos was the chipotle-mayo sauce that I made from Tyler Florence’s recipe. Chipotles canned in adobo + adobo sauce + mayo + sour cream = delicious.
I stupidly made the entire batch, which is way too much sauce for us. Also, it’s a little more pinkish than pictured below:
I cut the tilapia in 1 inch strips and set up a breading station: flour; egg; and panko.
These were really good. They are light and have a great combination of flavors. The chipotle mayo really gives it a kick and the texture of radish and cabbage makes it crunchy.
The downside of homemade coleslaw is the quantity. Unless you are feeding a crowd, it doesn’t really make sense to make it yourself. Well, unless you prefer to eat slaw at every meal all week. Whatever floats your boat!