Halibut Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Ingredients:

-1 lb. halibut fillet, cut into chunks

-½ cup fresh lime juice

-⅓ cup fresh lime juice

-2 Tbs. honey

-1 Tbs. vegetable oil

-1 tsp. cumin

-½ cup mayonnaise

-1 tsp. adobo sauce with ½ pepper

-¼ tsp. salt

-⅛ tsp. cayenne pepper

-⅓ cup flour

-2 eggs, lightly beaten

-2 cups panko crumbs

-1 cup vegetable oil

-2 cups coleslaw (napa cabbage, 

red cabbage, carrots, all shredded)

-1 tsp. minced cilantro

-4 flour tortillas, warmed

-Place the halibut chunks in a flat dish and pour ½ cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

-Meanwhile, make the honey-cumin sauce by whisking together ⅓ cup lime juice, honey, vegetable oil, and cumin in a small bowl. Set aside until needed.

-To make the chipotle mayonnaise dressing, place the mayonnaise, adobo sauce, salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

-To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper. Dip the fish pieces first in the flour, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the crumbs hold. Set the fish aside on a plate. 

-To cook the breaded fish, pour 1 cup vegetable oil into a skillet to ¼ inch deep. Heat the oil to 365 degrees over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce. 

-Mix the coleslaw and cilantro together in a bowl. Reserve ¼ cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing. 

-Place the tortillas on a flat surface and spread each with 1 Tbs. reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.