The. Best. Fish. Tacos. EVER!

There's just no other way to describe these fish tacos. As I told my friend D who joined me for dinner last night, "Out of three starts, I give these 4." The recipe is a little more complicated than I normally do, but if you do what you can the night before, it's not as bad as it looks. And the outcome is MORE than worth it.

Here we go. In order to make this as simple as possible, I've divided up the recipe into separate mini-recipes.

Fish Tacos with Honey Cumin Cilantro Slaw and Chipotle Mayo

Fish Preparation

• 1 lb tilapia, cut into chunks
  
• 1/2 c fresh lime juice

1. place tilapia in flat dish and pour lime juice over fish-cover and refrigerate at least 4 hours

*I marinated the fish for about 10 hours and it was fine.

Chipotle Mayo (this can be done ahead of time and I recommend doubling)

• 1/2 cup mayonnaise
• 2 chipoltle chilis packed in adobo sauce
• 1 T reserved adobo sauce
• 1/4 t salt
• 1/8 t cayenne pepper

1. Place all ingredients in food processor and pulse until smooth. Set aside until needed.
   

Cilantro Slaw (also can be made ahead of time and definitely should be doubled)

• 2 c tri-color coleslaw blend
• 1 c cilantro, minced
  

1. Mix slaw blend and cilantro
2. Add all but 1/4 of the chipotle mayo (if you doubled the chipotle mayo recipe, only add one half of what you made)

Honey Cumin Sauce (I do not recommend preparing this ahead)

• 1/3 c fresh lime juice
• 2 T honey
• 1 T vegetable oil
• 1 t cumin

1. whisk together all ingredients and set aside.

TO MAKE TACOS:

• 1/3 c flour
• 2 eggs
• 2 c panko bread crumbs
• salt and pepper
• 1 c vegetable oil
  
• flour tortillas, warmed

1. place flour, eggs, and panko in separate plates
2. season fish with salt and pepper
3. dip fish first in flour, then eggs, then panko
4. heat oil, then cook fish evenly until brown (about 2 minutes per side)
5. drain fish and brush immediately with honey cumin sauce
6. spread each tortilla with 1 T chipotle mayo, then fish, then slaw
7. ENJOY!!!
   

Holy Enchilada!

These enchiladas were a great make ahead recipe. Beware, though: you must like spicy food to like these! I had a little bit of trouble locating the salsas, but with a little careful reading in the Hispanic aisle at Albertsons I found the necessary ingredients.

Sour Cream Chicken Enchiladas

• 1 bunch cilantro (yes, the entire bunch)
• 1 c sour cream
• 14 oz jalapeno salsa
  
• 14 oz green chile salsa
• 2 skinless, boneless chicken breasts, cooked and shredded
• 1 onion
• 12 corn tortillas
• 2 c shredded cheddar cheese

1. in blender, combine cilantro, sour cream, jalapeno salsa, and 7 oz chile salsa and puree
2. combine chicken, onion, and remaining 7 oz chile salsa
3. fry tortillas in small amount of oil until very pliable
4. pour enough sour cream mixture in bottom of 9x13 pan to cover the bottom
5. put 2T chicken mixture in each tortilla and place seam side down in pan
6. pour remaining sauce over filled tortillas
7. cover with cheese
8. cover with foil (if making ahead, place foil-covered pan in refrigerator until ready to bake)
9. bake at 350 degrees for 30 minutes--let sit for about 10 minutes before serving