A perfect meal – these Fish Tacos with Sriracha Aioli Slaw are light, packed with flavor, and super easy to make!
Total Time
35min
4.8
10 Ratings
Author: Hapa Nom Nom
Servings:
4
Ingredients
•
1/2
cup
Mayonnaise
•
6
cloves
Garlic
, minced
•
to taste
Kosher Salt
•
1
pinch
Cayenne Pepper
•
1
tsp
Sriracha
•
1
cup
Red Cabbage
, shredded
•
1
cup
Green Cabbage
, shredded
•
2
Carrots
, julienned
•
1/2
cup
Fresh Cilantro
, finely chopped
•
to taste
Ground Black Pepper
•
1
lb
Tilapia
•
1/4
cup
Orange Juice
•
2
Limes
•
1/4
cup
Soy Sauce
•
2
Tbsp
Olive Oil
•
8
Yellow Corn Tortillas
•
1
Avocado
Cooking Instructions
1.
In a large mixing bowl, add
Red Cabbage (1 cup)
,
Green Cabbage (1 cup)
,
Carrots (2)
, and
Fresh Cilantro (1/2 cup)
.
2.
Mince the
Garlic (6 cloves)
and set aside.
3.
To make the Sriracha Aioli; in a small bowl add the
Mayonnaise (1/2 cup)
, 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.
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)
.
5.
Place the
Tilapia (1 lb)
in a medium sized baking dish. Whisk together the
Orange Juice (1/4 cup)
, zest and juice of one of the
Limes (2)
, the remaining minced garlic, and
Soy Sauce (1/4 cup)
and pour over the fish.
6.
Allow to marinate for 15 to 20 minutes in the refrigerator.
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.
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.
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.
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!
Nutrition Per Serving
CALORIES
604
FAT
38.8 g
PROTEIN
28.3 g
CARBS
37.1 g
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