Ingredients

The following ingredients have 2 Servings
  • CHIPOTLE AIOLI SAUCE
  • 1/2 cup(s) mayonnaise
  • 1 o2 - chipotle peppers in adobo sauce
  • pinch(es) pepper
  • FISH
  • 2 - haddock filets
  • 1/2 cup(s) all purpose flour
  • 1/2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) cayenne pepper
  • - salt and pepper
  • - buttermilk
  • 1 cup(s) panko bread crumbs
  • - all purpose seasoning
  • - salt
  • - cooking oil
  • - flour tortillas
  • SLAW
  • 1/4 small cabbage, shredded
  • 1/2 large carrot, finely shredded
  • 1 - heaping tablespoon mayonnaise
  • - juice of 1/2 of a lime
  • - pepper
  • TOPPING
  • - diced tomatoes

Instruction

  • CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
  • FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
  • SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don’t add too much, you don’t want it runny but just enough to slightly moisten the slaw.
  • TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.