This is one of my favorite dishes. The girls and I went to the beach one weekend and we came up with these different recipes and they complement each other very well. The crispy flaky fish, the sweet mango salsa and the smoky and spicy flavors from the chipotle peppers work so well together. My husband Andy loves this meal and so do all of the girls. ENJOY!!!

For the fish-
Oil for frying
2 lbs. tilapia fillets
1 cup flour
3 eggs
2 cups panko bread crumbs

How to make fish-
Put flour, eggs and bread crumbs in three different dishes.

Season the fish to taste. Dredge fish in flour, then eggs, then panko crumbs. Fry fish until flaky. />

Serve with warm flour tortillas, slaw and mango salsa.

Chipotle Slaw
For the Slaw get-

1 tablespoon finely chopped chipotle peppers, with seeds or without
1 tablespoon adobe sauce
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons honey
2 teaspoons lime juice
½ cup angel hair cabbage
¼ cup finely chopped red onions
¼ cup chopped green onions
Salt and pepper to taste

Make slaw-
Combine the chipotle pepper, adobe sauce, mayonnaise, sour cream, honey and lime juice in a large mixing bowl. Stir well, then add the shredded cabbage, red onions, green onions and stir to combine. Season with salt and pepper and refrigerate until ready to serve with tacos or a side.

For the Mango Salsa-
1 ripe mango, peeled, pitted, and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste

Make salsa-
Combine all of the ingredients in a bowl and season with salt and pepper to taste.