Honey-Cumin Fish Tacos with Chipotle Mayo

Prepare the marinade by placing the tilapia fillets in a shallow dish. Next, pour 1/2 cup of freshly squeezed lime juice over the fish and cover it with plastic wrap. Refrigerate for at least 4 hours to allow the flavors to meld.

In a separate bowl, combine 1/3 cup of lime juice, 2 tablespoons of honey, 1 tablespoon of vegetable oil, and ground cumin. Whisk the mixture until it's smooth and set it aside for later use.

To create a spicy kick, blend together 1/2 cup of mayonnaise, chiles, adobo sauce, a pinch of salt, and cayenne pepper in the bowl of a food processor. Pulse until smooth and cover it with plastic wrap to keep it fresh.

Prepare the breading station by placing three shallow dishes on a flat surface. In one dish, place flour; in another, beat eggs until they're well-mixed; and in the third, place panko crumbs. Season the tilapia pieces with salt and pepper to taste.

Dip each piece of tilapia in flour, shaking off any excess. Then, dip it in eggs to coat evenly and shake off any excess again. Finally, dip the tilapia piece in panko crumbs, pressing gently to help the breadcrumbs stick.

Heat 1 cup of vegetable oil in a deep skillet over medium-high heat until it reaches 365 degrees F (185 degrees C). Cook the fish in hot oil, turning it until all sides are golden brown and the flesh is easily flaked with a fork. Drain the fish on paper towels and brush it with the honey-cumin sauce.

Combine coleslaw and cilantro in a bowl. Set aside 1/4 cup of the chipotle mayonnaise dressing and pour the remaining dressing over the coleslaw mixture. Toss to coat.

Lay out tortillas on a flat surface and spread each with 1 tablespoon of the reserved chipotle mayonnaise dressing. Divide the fish pieces between the tortillas and top each with cilantro coleslaw