Tortilla Crusted Fish Tacos with Chipotle Slaw

• 1 bag (12 To 14 Oz. Bag) Coleslaw Mix
• 2 whole Green Onions, Sliced
• 1 can (14 Oz. Can) Corn
• 1 whole Chipotle Chile From A Can Of Chipotle Chiles In Adobo Sauce
• 1/2 cups Mayonnaise
• 1/2 cups Sour Cream
• 1/4 cups Buttermilk
• 2 teaspoons Lime Juice
• 1/2 teaspoons Cumin
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Kosher Salt
• 1/4 cups Finely Chopped Cilantro
• 1 whole Egg White
• 13 cups Crushed Tortilla Chips
• 1/2 teaspoons Cumin
• 18 teaspoons Chili Powder
• 4 whole Filets White Fish, Such As Tilapia, Cut Into Strips
• 2 Tablespoons Olive Oil
• 4 whole Soft Taco Tortillas

1. To make the chipotle slaw: In large bowl, combine slaw mix, green onions, and corn.
2. Set aside.
3. In a small food processor, add chipotle chile, mayo, sour cream, buttermilk, lime juice, cumin, garlic powder, and salt.
4. Pulse until well combined.
5. Add cilantro and mix with a spoon to combine.
6. Add to the slaw mixture and stir well to combine.
7. Let chill in the refrigerator while making the fish.
8. To make the fish tacos: Put egg white into a shallow bowl and whisk.
9. Put finely crushed tortillas, cumin, and chili powder in a separate shallow bowl and mix well.
10. Dip each strip of fish into the egg mixture, followed by the tortilla mixture.
11. Once fish is coated, heat oil in a large skillet.
12. Cook the fish until completely cooked, about 3-4 minutes on each side.
13. Place 1-2 pieces of fish in each taco shell, then top with chipotle slaw.
14. Enjoy!

mix, green onions, corn, chiles, mayonnaise, sour cream, buttermilk, lime juice, cumin, garlic, kosher salt, cilantro, egg white, tortilla chips, cumin, chili powder, filets white fish, olive oil, taco tortillas

Taken from tastykitchen.com/recipes/main-courses/tortilla-crusted-fish-tacos-with-chipotle-slaw/ (may not work)