Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotie Mayo

1 lb tilapia fillets, cut into chunks
1/2 cup fresh lime juice

1/3 cup fresh lime juice
2 TBS honey
1 TBS vegetable oil
1 t. ground cumin

1/2 cup mayo
2 Chipotie chilies in adobo sauce ( I go very easy on this...SUPER HOT!)
1 TBS. adobo sauce-from Chipotie chilie peppers ( again- easy does it)
1/4 t. salt
1/8 t. cayenne pepper

1/3 cup all purpose flour
2 eggs lightly beaten
2 cups panko crumbs ( yes, you can find this in the grocery store)
salt and ground black pepper to taste
1 cup vegetable oil for frying

2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 ( 7 to 9 inch) tortillas

Directions
1. Place th tilapia chunks in a flat dish and pour 1/2 cup lime juice ove the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey -cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil and ground cuminin a small bowl. Set aside until needed.
3. To make the chipotie mayo dressing- place the mayo, chilies, adobo sauce 1/4 teaspoon salt and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs int three separate shallow dishes.
Season the fish, place the flour, eggs and panko crumbs in three separate shallow dishes. Season the fish with the salt and pepper to taste. Dip the fish pieces first in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil
to 365 degrees F 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.
6. Mix the coleslaw and ciliantro together in a bowl. Reserve 1/4 cup of the chipote mayo dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly wiht the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotie mayo dressing. Divide fish between tortillas. Top with the cilantro coleslaw.

This recipe has a lot of steps...but well worth it if you have the time. This is a big hit with our family. Found this recipe on line. allrecipes.com Polly