Crispy Fish Tacos with Lime Slaw Street Food

These Crispy Fish Tacos with Lime Slaw bring vibrant street food flair to your dinner table. Tender, flaky fish is coated in a seasoned batter, fried to golden perfection, and nestled in warm tortillas. Topped with a zesty lime slaw, they’re bursting with fresh, tangy flavors in every bite.

Why You’ll Love This Recipe

Crispy Fish Tacos with Lime Slaw are a crowd-pleaser, combining the crunch of perfectly fried fish with the refreshing zing of lime-infused slaw. This dish captures the essence of street food with its bold flavors and textures, making it ideal for casual dinners or gatherings. It’s quick to prepare, customizable, and delivers a satisfying balance of crispy, creamy, and citrusy notes. Whether you’re a seafood lover or just craving something vibrant, these tacos are sure to impress with their authentic taste and fun presentation.

Recipe Tips and Tricks

• Pat Fish Dry: Ensure the fish is thoroughly dried before coating to achieve maximum crispiness.
• Chill the Slaw: Let the lime slaw sit in the fridge for 10-15 minutes to meld flavors.
• Use Fresh Oil: Fry in fresh oil for the best flavor and crisp texture.
• Warm Tortillas: Heat tortillas on a skillet or grill for better flavor and flexibility.
• Don’t Overcrowd the Pan: Fry fish in small batches to maintain oil temperature and ensure even cooking.
• Double Up Tortillas: Use two tortillas per taco to prevent tearing from juicy fillings.
• Taste the Slaw: Adjust lime juice and salt in the slaw to your preference before serving.

Yield: serving 4

Crispy Fish Tacos with Lime Slaw Street Food

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Crispy fish tacos with zesty lime slaw, wrapped in warm tortillas, deliver vibrant street food flavors for a perfect dinner.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1 lb cod or tilapia fillets, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs, beaten
• Vegetable oil, for frying
• 2 cups shredded cabbage (green or purple)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 8 small corn or flour tortillas
• Lime wedges, for serving

Instructions

1. Prepare the Slaw: In a large bowl, toss shredded cabbage with mayonnaise, sour cream, lime juice, lime zest, honey, and a pinch of salt. Mix until well combined. Cover and refrigerate for 10-15 minutes to let the flavors meld. Stir in cilantro just before serving for a fresh touch.
2. Season the Fish: Pat fish strips dry with paper towels. Sprinkle lightly with salt and pepper to enhance their natural flavor. Set aside on a plate while preparing the coating.
3. Set Up Breading Station: In three shallow dishes, place flour in one, beaten eggs in another, and panko mixed with chili powder, cumin, garlic powder, salt, and pepper in the third. This setup ensures a smooth breading process.
4. Coat the Fish: Dredge each fish strip in flour, shaking off excess. Dip in egg, letting excess drip off, then coat thoroughly with seasoned panko. Press gently to ensure the crumbs stick well.
5. Heat the Oil: In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer for accuracy, or test with a small piece of bread—it should sizzle immediately.
6. Fry the Fish: Fry fish strips in batches, 2-3 minutes per side, until golden and crispy. Avoid overcrowding to maintain oil temperature. Transfer to a paper towel-lined plate to drain excess oil.
7. Warm the Tortillas: Heat tortillas in a dry skillet or on a grill for 20-30 seconds per side until soft and pliable. Stack them in a clean towel to keep warm.
8. Assemble the Tacos: Place a spoonful of lime slaw on each tortilla, followed by a crispy fish strip. Double up tortillas if desired for extra sturdiness.
9. Garnish and Serve: Top tacos with extra cilantro and a squeeze of fresh lime juice for a burst of flavor. Serve immediately with lime wedges on the side.
10. Enjoy the Fiesta: Bring these tacos to the table and watch everyone dig in! Pair with a cold drink or your favorite hot sauce for the ultimate street food experience.

Notes

• Use a thermometer to monitor oil temperature for consistently crispy fish.
• For extra crunch, double-fry the fish: fry once, let cool slightly, then fry again for 1 minute.
• If frying seems daunting, try the baking variation for a fuss-free alternative.
• Fresh lime juice is key for the slaw—avoid bottled for the best flavor.
• Serve with hot sauce or salsa for those who love a spicy kick.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 840Total Fat 27gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 18gCholesterol 194mgSodium 1107mgCarbohydrates 101gFiber 9gSugar 17gProtein 56g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

The fish, preferably cod or tilapia, should be fresh or thawed, offering a mild flavor and flaky texture perfect for frying. Panko breadcrumbs create an extra-crispy coating, while all-purpose flour ensures the batter sticks well. For the slaw, fresh cabbage provides crunch, and lime juice adds a bright, tangy kick. Mayonnaise and sour cream in the slaw dressing create a creamy balance, while spices like cumin and chili powder add depth to the fish batter. Use fresh cilantro for garnish to enhance the street food vibe, and opt for corn tortillas for authenticity or flour tortillas for a softer bite.

Variations and Substitutions

For a lighter version, bake the fish at 400°F for 15-20 minutes instead of frying. Swap cod for haddock, mahi-mahi, or shrimp for different seafood flavors. For a gluten-free option, use gluten-free flour and breadcrumbs. Replace mayonnaise with Greek yogurt in the slaw for a healthier twist. Add sliced jalapeños or pickled onions for extra heat or tang. For a vegan alternative, use tofu or jackfruit instead of fish and plant-based mayo. Experiment with flour tortillas or lettuce wraps for a low-carb option.

Storage Options

Store leftover fried fish and slaw separately in airtight containers in the fridge for up to 2 days. Reheat fish in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving to prevent sogginess. The slaw is best fresh but can be refrigerated for up to 3 days. Do not freeze the slaw, as it will lose its crunch. Assembled tacos are best eaten immediately but can be wrapped in foil and refrigerated for 1 day; reheat gently to avoid soggy tortillas.

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