Key Takeaways:
- Flavor-packed fusion: Street Tacos with Crispy Fish and Red Cabbage Slaw combine crispy fish, tangy slaw, and creamy avocado crème for a taste explosion.
- Healthy brain boost: Omega-3 fatty acids in fish are great for brain health, improving mood, and reducing inflammation.
- Simple ingredient swaps: Use brown rice flour for extra crispy fish and make the slaw with finely grated cabbage for better flavor absorption.
- Easy cooking tips: No deep fryer? Use a Dutch oven with oil to fry the fish. Plus, the avocado test for ripeness is quick and easy!
- Perfect pairing: Turn your taco night into a fiesta with sides like Mexican Street Corn, Frozen Mojitos, or Mexican Ice Cream.
- Customizable: Adjust the heat of the slaw with more or fewer jalapeños based on your spice preference.
Overview
If your taste buds are begging for something bold, zesty, and irresistibly crispy, look no further than these Street Tacos with Crispy Fish and Red Cabbage Slaw—a vibrant twist on the traditional taco that brings together texture, flavor, and nutritional punch. This recipe goes beyond your average taco night by pairing perfectly golden, flaky white fish with a tangy red cabbage slaw and a smooth, spiced avocado crème. It’s not just a treat for your palate—it’s also a brain-boosting, omega-3-rich meal that supports mood, memory, and mental clarity. Whether you’re entertaining friends, craving something fresh and different, or looking for a gluten-free, flavor-forward dish, these tacos deliver. Add a side of Mexican street corn, a frozen mojito, and a scoop of Mexican ice cream, and you’ve got yourself a fiesta-worthy plate that satisfies on every level. With smart cooking tips and a nutritional spotlight, this isn’t just a recipe—it’s an experience worth savoring.
Are you tired of the same old boring tacos? Well, I have just the recipe for you! Introducing Street Tacos with Crispy Fish and Red Cabbage Slaw. This dish is a flavor explosion that will leave your taste buds dancing with joy. The combination of crispy fish and tangy red cabbage slaw is a match made in taco heaven. So, put on your chef hat and get ready to whip up a dish that will impress even the pickiest of eaters.
So, the next time you’re craving tacos, skip the plain old beef or chicken and try this Street Tacos with Crispy Fish and Red Cabbage Slaw recipe. You won’t be disappointed. The combination of the crispy fish, tangy slaw, and warm tortillas is a match made in taco heaven. Trust me, one bite of these tacos, and you’ll be hooked. So, gather your ingredients, put on some lively music, and embark on a culinary adventure that will leave your taste buds begging for more.
Add some Mexican Street Corn, a Frozen Mojito, and a serving of Mexican Ice Cream, or Mexican Street Cornto turn your Street Tacos into a Fiesta.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS Tip - Simple is Smart Tip for Street Tacos
- You don’t have to squish, squeeze, and bruise an avocado to see if it is ripe. Simply give the brown stem a gentle tug; if it comes off easily, the avocado is ripe.
- Us a food processor or fine grater to slice the cabbage and grate the carrots for the slaw. The slaw will absorb the flavors of the cilantro, honey, and jalapenos better when it is finely grated.
- Use brown rice flour for extra crispy fish. The rice flour has the bonus of making the coating on the fish gluten-free.
- If you don’t have a deep fryer, no problem. Put about 2 inches of oil in a Dutch oven and fry the fish in the Dutch oven.
Neuro Nutrition Nugget for Street Tacos with Crispy Fish
Ah, omega-3 fatty acids, those little wonders that seem to pop up in every health article these days. But have you ever wondered why they’re so good for you? Well, let’s dive into the fascinating world of neuroscience to find out!
First things first, let’s talk about the brain. You see, our brains are like the control center of our bodies, and just like any control center, they need some serious TLC to function at their best. Enter omega-3 fatty acids! These bad boys are like brain food on steroids. They provide the building blocks for our brain cells and help keep them strong and healthy. Think of omega-3s as the personal trainers for your brain, keeping it fit and ready to take on any mental challenges that come its way.
But it’s not just about brain health. Omega 3 fatty acids have also been linked to improved mood and mental well-being. You know that feeling when you’re in a good mood, and everything seems to fall into place? Well, omega 3s can help you achieve that more often. They play a crucial role in regulating neurotransmitters, the chemicals responsible for transmitting signals between brain cells. So, by boosting your omega-3 intake, you’re basically giving your brain a better chance at producing those feel-good chemicals that make you feel like you’re on top of the world.
Now, let’s talk about the nitty-gritty of how omega 3s work their magic. It all comes down to inflammation, my friends. Inflammation is like the annoying little gremlin that wreaks havoc on our bodies, causing all sorts of trouble. And guess what? Omega 3s are like the superheroes that swoop in to save the day. They have anti-inflammatory properties that help reduce inflammation in our bodies, including our brains. This is particularly important because chronic inflammation has been linked to a whole host of neurological disorders, such as Alzheimer’s and Parkinson’s disease. So, by incorporating more omega-3-rich foods into your diet, you’re shielding your brain against these nasty conditions.
Where can you find those fantastic omega 3’s? Fish that are high in omega 3’s are the cold water fish. Trout, Salmon, Mackerel, and Sardines.
Ingredients for Street Tacos with Crispy Fish
Red Cabbage Slaw
- Red Cabbage: Finely slice the cabbage
- Carrots: Grate the carrots using a fine grator.
- Lime: Use fresh lime juice
- Cilantro: fresh chopped Cilantro
- Honey: Alternately use liquid sugar or golden syrup
- Jalapenos: Add more or less depending on how spicy you like it.
- Salt and Pepper to taste
Avocado Creme
- Avocados: I prefer a ripe Haas avocado.
- Sour Cream: Substitute Yogurt for the sour cream if you want less calories.
- Cumin: Ground cumin works best.
- Lime Juice: Squeeze a fresh lime.
- Wasabi paste or Jalapeno Peppers: Wasabi makes the consistency smoother. However, if you don’t like wasabi, use jalapenos finely diced.
- Salt to Taste
Crispy Fish Pieces
- Fish Fillet: Use a milk white flaky fish like cod or grouper.
- Brown Rice Flour: makes the coating on the fish extra crunchy.
- Cumin: use ground cumin
- Rootbeer or Seltzer water: Use rootbeer or a fizzy drink.
- Cayenne Pepper: optional but adds a little heat to the dish.
- Oil for Deep Frying:
- Corn or Flour Street Tacos: I used corn tacos.
Step by Step Instructions for Street Tacos:
Make The Red Cabbage Slaw:
- Finely slice the red cabbage in a food processor.
- Grate the carrots using a fine grater.
- Add the fresh lime juice, honey, jalapenos, and cilantro to the slaw.
- Salt to taste and mix. Set aside in the Fridge
Make The Avocado Creme:
- Peel, remove the pit, and mash the avocado
- Add the sour cream
- Add the cumin, wasabi, or diced jalapeno pepper, lime juice, and salt, mix, and set aside in the Fridge.
Make the Crispy Fish Pieces
- Add oil to the deep fryer or a Dutch oven and preheat 350℉.
- Cut the fish fillet into 1/2-inch wide by 3-inch long strips of fish. Pat dry with a towel.
- In a bowl, add the brown rice flour, cumin, sea salt, and rootbeer,
- Mix, and add additional rootbeer if needed. The batter should be thin enough to coat the fish quickly.
- Dip a fish strip in the batter and put it into the deep fryer. Fry for about 2 minutes or until the fish is golden and crispy.
Assemble the Tacos:
- Add a piece of crispy fried fish to each street taco, top with slaw and the avocado creme.
- Garnish with a bit of chopped cilantro and a slice of lime.
- A serving is four tacos per person.
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FAQ:
Q: Can I use a different type of fish for this recipe?
A: Yes! While cod and grouper work best due to their flaky texture, you can use other white fish like haddock or tilapia.
Q: How do I make the slaw less spicy?
A: Simply reduce the number of jalapeños or omit them entirely if you prefer a milder flavor.
Q: Can I make this recipe gluten-free?
A: Absolutely! Use brown rice flour for the fish batter and ensure your tortillas are labeled gluten-free.
Q: How can I store leftovers?
A: The crispy fish can be stored separately in the fridge, while the slaw and avocado crème should be kept refrigerated. Reheat the fish in a hot pan for the best crispiness.
Q: Is there a way to make this dish lighter?
A: Yes! You can substitute the sour cream with yogurt for a lighter avocado crème and skip the frying by baking the fish for a healthier version.
Q: Can I prepare this in advance?
A: Yes! You can make the slaw and avocado crème ahead of time. However, it’s best to fry the fish and assemble the tacos just before serving for maximum crispiness.
Street Tacos with Crispy Fish
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
Red Cabbage Slaw
- 2 cups finely shredded red cabbage
- ½ cup carrots finely grated
- 1 tbsp lime juice
- 1 tbsp honey
- ½ Jalapeno pepper - remove the seeds and membranes
- 2 tbsp chopped fresh cilantro
- sea salt to taste
Avocado Creme
- 1 ripe avocado
- ½ cup sour cream
- 1 tsp ground cumin
- 2 tbsp Fresh lime juice
- ½ tsp wasabi paste or the other half of the jalapeno
- sea salt to taste
Crispy Fried Fish
- 1¼-1½ lbs of a white fish like cod or grouper
- ⅔ cup brown rice flour
- 1 tsp ground cumin
- ¾ cup Rootbeer or seltzer water
- ½ tsp cayenne pepper (optional)
- oil for frying
- 16 corn street tacos
Instructions
Red Cabbage Slaw
- Finely slice the red cabbage in a food processor.
- Grate the carrots using a fine grater.
- Add the fresh lime juice, honey, jalapenos and cilantro to the slaw.
- Salt to taste and mix. Set aside in the Fridge
Avocado Creme
- Peel, remove the pit, and mash the avocado.
- Add the sour cream
- Add the cumin, wasabi or diced jalapeno pepper, lime juice, salt, mix and set aside in the Fridge.
Make the Crispy Fish
- Add oil to the deep fryer or a Dutch oven and preheat to 350℉
- Cut the fish fillet into 1/2-inch wide by 3-inch long strips of fish. Pat dry with a towel.
- In a bowl, add the brown rice flour, cumin, sea salt, and rootbeer,
- Mix, add additional rootbeer if needed. The batter should be thin enough to coat the fish easily.
- Heat the tacos while the fish is frying. I wrap them in a lightly moistened towel and heat them in the oven. Alternately fry them briefly in a fry pan with a little oil.
- Dip a strip of fish in the batter and put it into the deep fryer. Fry for about 2 minutes or until the fish is golden in color and crispy.
Assemble the Tacos
- Add a piece of crispy fried fish to each street taco, top with the red cabbage slaw, and the avocado creme.
- Garnish with a little chopped cilantro and a slice of lime.
- A serving is four tacos per person.
