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Flamin’ Hot® Fish & Doritos®
This Doritos® Hot Nacho twist on a pub classic is served with all the fixings.
Ingredients
- 6 cups DORITOS® FLAMIN’ HOT® Nacho Flavoured Tortilla Chips, divided
- 2 tbsp all-purpose flour
- 1 1/4 pounds white fish fillets (such as halibut, haddock or cod)
- 2 egg whites, lightly beaten
Pickled Jalapeño Tartar Sauce:
- 3/4 cup mayonnaise
- 1/4 cup pickled jalapeños
- 2 tbsp finely chopped capers
- 2 tbsp finely chopped fresh chives
- 2 tbsp lime juice
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1/4 tsp each salt and pepper
Cumin-Lime Slaw:
- 1/4 cup olive oil
- 1 tsp lime zest
- 1/4 cup lime juice
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt and pepper
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 carrot, shredded
- 1/4 cup finely chopped fresh cilantro
How to make it
- Preheat oven to 375°F. In food processor, pulse 4 cups DORITOS® FLAMIN’ HOT® Nacho flavoured tortilla chips until finely ground.
- Pat fish dry with paper towel. In shallow dish, combine ground chips and flour. Place egg whites in separate shallow dish. Dip fish in egg whites; dredge in ground chip mixture until coated.
- Transfer to parchment paper–lined baking sheet coated with cooking spray. Spray fish with cooking spray.
- Bake for 10 to 12 minutes or until golden brown and fish just starts to flake.
- Pickled Jalapeño Tartar Sauce: Meanwhile, stir together mayonnaise, jalapeño, capers, chives, lime juice, mustard, Worcestershire sauce, garlic, salt and pepper.
- Cumin-Lime Slaw: Whisk together olive oil, lime zest, lime juice, honey, garlic, cumin, salt and pepper; toss with green cabbage, red cabbage, carrot, and cilantro.
- Serve fish with remaining chips, tartar sauce and slaw.
Tip: For easy preparation, use a prepared store-bought coleslaw mix.
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