The fried chicken sandwich I attempted to replicate from Popeyes turned out to be a cross between that and the Chick-fil-A version. This DIY version never runs out, not even on Sundays, so you get the best of both worlds.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 tacos |
Ingredients
- ½ small head red cabbage, shredded
- ¼ red onion, grated
- 3 tablespoons chopped cilantro
- ½ cup sour cream
- 1 lime, juiced, divided
- 1 tablespoon honey
- 1 chipotle chili pepper
- ¼ teaspoon cayenne pepper, or to taste
- kosher salt to taste
- freshly ground black pepper to taste
- 3 avocados
- 1 jalapeno pepper, minced
- ¼ onion, minced
- ½ teaspoon sriracha sauce, or to taste
- salt and ground black pepper to taste
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons paprika
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground red chile pepper
- 4 (6 ounce) tilapia fillets
- 1 tablespoon canola oil
Instructions
- Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
- Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
- Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
- Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.
- You can substitute jalapeno pepper for the chipotle.
- Sriracha can be substituted with any hot sauce of your choice.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 9 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 357 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made with along with mango and tomato and avocado salsa. Recipe on here for that too and I actually made burritos instead. It was really good and delicious. A little healthier for you if you use light sour cream and smaller tortillas or spinach ones but definitely will make it again. Was easy to make and delicious.