Fish Tacos with Sriracha Aioli Slaw

17 INGREDIENTS • 10 STEPS • 35MINS

Fish Tacos with Sriracha Aioli Slaw

Recipe

4.6

11 ratings

Community Pick

Community Pick

A perfect meal – these Fish Tacos with Sriracha Aioli Slaw are light, packed with flavor, and super easy to make!

A perfect meal – these Fish Tacos with Sriracha Aioli Slaw are light, packed with flavor, and super easy to make!

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

http://www.hapanom.com

35MINS

Total Time

$2.22

Cost Per Serving

Ingredients

Servings

4

us / metric

115 g

Mayonnaise

6 cloves

Garlic, minced

to taste

1 pinch

Cayenne Pepper

1 tsp

80 g

Red Cabbage, shredded

240 mL

Green Cabbage, shredded

2

Carrots, julienned

8 g

Fresh Cilantro, finely chopped

to taste

Ground Black Pepper

455 g

Tilapia

1

Orange, juiced

1/4 cup juice needed

2

4 Tbsp

2 Tbsp

8

Yellow Corn Tortillas

1

Nutrition Per Serving

VIEW ALL

Calories

601

Fat

37.8 g

Protein

28.3 g

Carbs

39.1 g

Hapa Nom Nom

Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.

http://www.hapanom.com

Cooking Instructions

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step 1

In a large mixing bowl, add Red Cabbage (80 g), Green Cabbage (240 mL), Carrots (2), and Fresh Cilantro (8 g).

step 1 In a large mixing bowl, add Red Cabbage (80 g), Green Cabbage (240 mL), Carrots (2), and Fresh Cilantro (8 g).

step 2

Mince the Garlic (6 cloves) and set aside.

step 3

To make the Sriracha Aioli; in a small bowl add the Mayonnaise (115 g), 1/3 of the minced garlic, 1/4 teaspoon Kosher Salt (to taste), Cayenne Pepper (1 pinch), and Sriracha (1 tsp). Stir well to combine.

step 3 To make the Sriracha Aioli; in a small bowl add the Mayonnaise (115 g), 1/3 of the minced garlic, 1/4 teaspoon Kosher Salt (to taste), Cayenne Pepper (1 pinch), and Sriracha (1 tsp). Stir well to combine.

step 4

Add the Sriracha Aioli to the large bowl of vegetables and incorporate well. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 4 Add the Sriracha Aioli to the large bowl of vegetables and incorporate well. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).

step 5

Place the Tilapia (455 g) in a medium-sized baking dish. Whisk together the Orange (1), zest and juice of one of the Limes (2), the remaining minced garlic, and Soy Sauce (4 Tbsp) and pour over the fish.

step 6

Allow to marinate for 15 to 20 minutes in the refrigerator.

step 7

While the fish marinates, warm the Yellow Corn Tortillas (8) in a grill pan or skillet. Heat the pan to medium-high heat. Very lightly brush each side of the tortilla with olive oil and warm 1 to 2 minutes per side.

step 7 While the fish marinates, warm the Yellow Corn Tortillas (8) in a grill pan or skillet. Heat the pan to medium-high heat. Very lightly brush each side of the tortilla with olive oil and warm 1 to 2 minutes per side.

step 8

Wrap the tortillas in a clean tea towel to keep warm and set aside. Slice the Avocado (1). Quarter the remaining limes. Remove the fish from the marinade.

step 8 Wrap the tortillas in a clean tea towel to keep warm and set aside. Slice the Avocado (1). Quarter the remaining limes. Remove the fish from the marinade.

step 9

In a large skillet, heat Olive Oil (2 Tbsp) over medium-high heat. Working in batches, add the tilapia fillets cooking 4 to 5 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.

step 9 In a large skillet, heat Olive Oil (2 Tbsp) over medium-high heat. Working in batches, add the tilapia fillets cooking 4 to 5 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.

step 10

To assemble the tacos: place a heaping spoonful of fish onto the center of the tortilla. Top with Sriracha Aioli Slaw, sliced avocado, and limes wedges. Serve and Enjoy!

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