5 fish tacos cumin slaw Recipes

tilapia fillets, cut into chunks, fresh lime juice, fresh lime juice, honey, vegetable oil, ground cumin, mayonnaise, chipotle chilies in adobo sauce, adobo sauce from chipotle peppers, salt, cayenne pepper, all-purpose flour, eggs, lightly beaten, panko crumbs, salt and ground black pepper to taste, vegetable oil for frying, color coleslaw blend, minced fresh cilantro leaves, flour tortillas, warmed

light sour cream, adobo sauce from canned chipotle chiles, peeled, coarsely shredded jicama (3 oz), shredded red cabbage (2 oz), shredded carrots (about 2 medium carrots), cilantro leaves, juice and zest of 1 lime, olive oil, divided, salt, divided, pepper, divided, tilapia fillets, chili powder, paprika, cumin, corn tortillas, warmed slightly, lime wedges for serving

fish, fish of your choice, cumin, chili powder, garlic salt, sauce, sour cream, mayonnaise, lemon, juiced, cumin, dill, garlic salt, fajita size flour tortillas, cole slaw mix, shredded monterey jack cheese

limes, garlic, quartered, cilantro, leaves and tender stems (about 2 cups packed), scallions, half coarsely chopped and half finely chopped, ground cumin, kosher salt, extra-virgin olive oil, skinless halibut fillets, cut into 1-inch chunks, shredded savoy cabbage (about 8 oz), sour cream, corn tortillas, warmed, prepared salsa verde , for serving