Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (7 g)
. 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 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 (60 mL)
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 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 (30 mL)
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!
