Crispy Tilapia Street Tacos with Honey Lime Sauce

Golden, crunchy tilapia strips marinated in lime, brushed with a sweet-savory honey lime glaze, topped with creamy chipotle slaw, tangy pickled red onions, and finished with Fly By Jing chili crisp - all wrapped in warm flour tortillas for the perfect street-style bite.

Ingredients

• 2 lbs tilapia fillets, cut into strips

• ½ cup fresh lime juice

  Honey Lime Glaze:

• ⅔ cup fresh lime juice

• ¼ cup honey

• 2 tbsp vegetable oil

• 2 tsp ground cumin

• ½ tsp garlic powder

  Chipotle Mayo:

• 1 cup mayonnaise

• 4 chipotle peppers in adobo sauce

• 2 tbsp adobo sauce

• ½ tsp salt

• ¼ tsp cayenne pepper

  For Frying the Fish:

• ½ cup all-purpose flour

• 2 eggs, lightly beaten

• 2 cups panko breadcrumbs

• Salt and black pepper, to taste

• Vegetable oil, for frying

  Slaw & Assembly:

• 2 cups tri-color coleslaw mix

• 1 cup minced fresh cilantro

• ½ cup chopped green onions

• 8 (7-inch) flour tortillas, warmed

• Pickled red onions

• Fly By Jing chili crisp, for drizzling

Directions

1. Marinate the Fish: Place tilapia strips in a shallow dish and pour ½ cup lime juice over them. Cover and refrigerate for 30 minutes.

2. Make the Honey Lime Glaze: In a small bowl, whisk together ⅔ cup lime juice, honey, vegetable oil, cumin, and garlic powder. Set aside.

3. Prepare the Chipotle Mayo: In a food processor, blend mayonnaise, chipotle peppers, adobo sauce, salt, and cayenne until smooth. Cover and refrigerate. Reserve ¼ cup for taco assembly.

4. Bread the Tilapia: Set up dredging stations with flour, eggs, and panko in separate shallow dishes.

   Season tilapia strips with salt and pepper. Dredge in flour, dip in egg, then coat with panko, pressing gently to adhere. Transfer to a plate.

5. Fry the Fish: Heat oil in a deep skillet to 365°F (185°C). Fry fish in batches until golden and flaky. Drain on paper towels. While warm, brush lightly with the honey lime glaze.

6. Make the Slaw: In a bowl, toss together coleslaw mix, cilantro, and green onions with the remaining chipotle mayo.

7. Warm the Tortillas: Toast tortillas in a dry skillet or directly over a flame until soft and slightly charred.

8. Assemble the Tacos: Spread 1 tablespoon of reserved chipotle mayo on each tortilla. Add glazed tilapia, top with slaw, pickled red onions, and finish with a drizzle of Fly By Jing chili crisp. Serve warm.