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1
In a large bowl, combine the minced chipotle, mayonnaise, honey, lime juice, 1/4 teaspoon salt and a few grinds of pepper; stir well to mix.
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2
Add both cabbages and the green onion and toss.
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3
Stir to combine and coat the vegetables well with the chipotle mayonnaise.
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4
Set aside.
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5
In a large, shallow bowl, whisk together the egg with a splash of water, a pinch of salt and the hot sauce.
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6
Pour the panko and flour onto two separate large plates.
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7
Pat the fillets dry with paper toweling and sprinkle all over with salt and pepper.
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8
Dredge the fish in the flour and shake off the excess.
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9
Dip the fish into the egg to coat it completely and then coat it thoroughly with the panko.
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10
Place the fillets on a platter as they are breaded.
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11
Heat a 12-inch skillet (black cast iron works great) over medium-high heat and add the vegetable oil.
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12
When the oil shimmers and is very hot, slip the breaded fish into the pan and brown it on one side, about 3 minutes.
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13
Turn and brown the other side, another 3 minutes.
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14
Transfer the fish to paper towels to drain.
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15
Pour off the oil in the pan (pouring it into a metal can in the sink works well) and return the pan to the heat.
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16
Dump the slaw mixture into the pan and toss it for about 1 minute to warm it up.
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17
Dont cook it so long that it completely wilts.
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18
You want it to have a little crunch.
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19
Return the slaw to the bowl so that it doesnt overcook.
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20
In the microwave warm the tortillas wrapped in a clean dish towel (or microwavable wrap) until soft and pliable, 20 to 30 seconds.
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21
Lay the fish down the center of the tortillas and top it with the slaw.
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22
Wrap in the sides and bottom.
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23
To be eaten with your hands.
