Blackberry and jalapeño jellies add sweet and spiciness, while liquid smoke adds a pleasant smokiness to bring everything together in this homemade barbecue sauce.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 4 |
| Yield: | 8 tacos |
Ingredients
- 1 pound tilapia fillets, cut into chunks
- ½ cup fresh lime juice
- ⅓ cup fresh lime juice
- 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- ½ cup mayonnaise
- 2 chipotle chilies in adobo sauce
- 1 tablespoon adobo sauce from chipotle peppers
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅓ cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups panko crumbs
- salt and ground black pepper to taste
- 1 cup vegetable oil for frying
- 2 cups 3 color coleslaw blend
- 1 cup minced fresh cilantro leaves
- 8 (7 inch) flour tortillas, warmed
Instructions
- Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.
- Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.
- To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.
- Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.
- Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.
- Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.
- Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 984 kcal |
| Carbohydrate | 118 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 5 g |
| Protein | 42 g |
| Saturated Fat | 8 g |
| Sodium | 1154 mg |
| Sugars | 10 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Only recipe we’ll make ! We follow recipe exactly, but we do add a Chipotle pepper sauce we love
This was so good!!! My favorite Fish Taco Recipe!!!
I have been making this recipe for years. It has now become our Christmas dish, since we have changed from a traditional meal to something more fun. I’ve never used the cilantro – only because I probably forgot about it, and I’ve never missed it. Great recipe!
Best fish tacos ever! Restaurant flavors all around!! Ducking phenomenal!! For all y’all rule followers: don’t use the chipotle mayo as the slaw dressing! While it’s amazing and delicious to much becomes to much. Super glad I read the low reviews so I could avoid the mistake of using the chipotle mayo as slaw dressing. I used it as a taco sauce/topper/dipper instead. Boyfriend drenched his v me where I used it sparingly. I made my own slaw dressing with regular mayo, lime/honey/cumin juice, and a tiny amount of the chipotle mayo. *used red fish bc that’s what we had in freezer. I think any white fish would work. *as seen in pic I used chipotle Mayo as a condiment that allowed me to control the amount. Also added guac as seen in pic! Topped with fresh cilantro and juice from a lime wedge.
Made as written, and loved it. The honey-cumin sauce certainly takes it over the top with flavor. This will be made again in our home.
I have been making these for over 10 years now. They are so incredibly amazing every single time! The very first time I made them they were too spicy for my taste, so I have left out the whole chipotle pepper ever since and they are perfect. Sometimes I follow the full recipe, and sometimes I make a quicker easier version, but the flavor is always amazing!
These tacos are so delicious! Follow the recipe exactly and they are perfect. One of my very favorite meals ever! So good!!!!!
I’ve used Allrecipes for a long time but never set up an account or reviewed a recipe until now. This recipe for fish tacos is so incredible, I had felt obligated to say so. I’m always on the lookout for a great new recipe and I (nearly) always make changes based on my own preferences and sometimes those of the majority in the comments. However, you must not tamper with this recipe – the author has created a thing of beauty and every time I make these tacos the compliments just keep on coming. Thanks so much SCAREY76!
This was really good, although turned out a little spicier than my family likes. I will cut back on the cayenne & chipotle peppers just a bit when I make it again, but it was still delicious!
This recipe is wonderful! I don’t usually follow recipes exactly but many reviewers said it was excellent as is… and they were right! Absolutely delicious! I live the spicy sauce but some of my family found it too spicy. Next time I will probably cut back and use one one chipotle pepper so my family will enjoy it too.
the cumin honey lime sauce seems totally unnecessary. the slaw adds so much flavor you can’t even tell the liquid sauce is there. slaw is just ok too, have used better recipes.
This was amazing! First time in my life having fish tacos and this recipe completely hit the spot. Easy and delicious!
I’ve made this recipe many times and usually use cod or halibut. (It’s just my flavor preference.) If I want a healthier version, I skip the breading, sprinkle cumin directly on the fish, marinate, then grill. Both versions are excellent, but the mayo sauce is a must! I enjoy these with sliced avocados.
Excellent! Don’t skip a step. So, so good.
Delicious!! My husband is a huge fan of fish tacos so I made this for his birthday. The chipotle mayo was a bit spicy for my liking so I added more mayo to cut heat. Make sure you marinade the fish and fry it like it says! The combo of flavors were spot on! Definitely making this again.
A little too much lime and cilantro, but otherwise very good. I will cut back on marinating time and the cilantro quantity if I make it again.
I love this recipe! Just as it is. The layers of different sauces and flavors are incredible. I’m saving this one to my favorites in my recipe stash!!
Will make it again. Wonder flavors, highly recommend.
Delicious. My husband loved it. I baked instead of frying.
We will definitely make it again. A few changes were made; add less lime juice to the cumin honey sauce than it requires or it will be too limey. No cayenne pepper is needed; it detracts from the chipotle flavour to have it and if you want more spice just add more chipotle peppers.
These were great! My husband likes spice, but I don’t, so I omitted the cayenne and only used one chipotle. Don’t skip the sauce, the dressing, the slaw!! Yum!