Pan Fried Fish Tacos with Chipotle Sauce

Gluten Free Fish Tacos made with pan fried Tilapia fish, fresh cabbage slaw and spicy chipotle sauce, is a perfect combination and is a great comfort meal for your family.

In a large bowl, add all of your slaw ingredients; red cabbage, carrots, red onions, cilantro, cider vinegar, salt and pepper. Mix well and set aside.

In a medium bowl, combine all chipotle sauce ingredients; mayo, sour cream, lime juice, chipotle in adobo sauce, garlic, salt and honey. Whisk until well blended and set aside.

In a medium size dish or bowl whisk together cornstarch and all of your spices; salt, pepper, garlic, cumin and chili powder.  The bowl should be large enough to hold the tilapia (or any white fish) for dusting in corn starch spice mix.

One at a time, dip each piece of tilapia in the cornstarch mixture, coating all sides. Place coated fish on a baking sheet or large plate and set aside for frying.

Heat a large frying pan or cast iron skillet on medium high heat. Once the pan is hot, coat with 2 tablespoons of olive oil. Carefully, place fish in hot oil and cook for 4 minutes and flip. 

Fry for an additional 3 to 4 minutes. Fish is done when both sides are golden brown. Remove and place on a draining rack.

Fry for 2 minutes per side or until golden brown-remove and place on a draining rack.

Enjoy right away or keep warm in a 200 degree F oven.  You may assemble the pan fried tilapia over the corn tacos along with cabbage slaw smothered with chipotle sauce.