Fish Tacos with Sriracha Aioli Slaw
1/2 cup Mayonnaise
to taste Kosher Salt
1 pch Cayenne Pepper
1 tsp Sriracha
1 cup Red Cabbage
1 cup White Cabbage
1/2 cup Cilantro
to taste Black Pepper
1 lb Tilapia
1/4 cup Freshly Squeezed Orange Juice
1/4 cup Soy Sauce
2 tbsp Olive Oil
8 6 in. Corn Tortillas
Finely Shred the White Cabbage and Red Cabbage. Julienne the Carrot. Finely chop the Cilantro. Add these to a large mixing bowl. Mince the Garlic and set aside.
To make the Sriracha Aioli; in a small bowl add the Mayonnaise, 1/3 of the minced garlic, 1/4 teaspoon Kosher Salt, Cayenne Pepper, and Sriracha. Stir well to combine.
Add the Sriracha Aioli to the large bowl of vegetables and incorporate well. Season with Kosher Salt and Black Pepper.
Place the Tilapia in a medium sized baking dish. Whisk together the Freshly Squeezed Orange Juice, zest and juice of one of the Lime, the remaining minced garlic, and Soy Sauce and pour over the fish.
Allow to marinate for 15 to 20 minutes in the refrigerator.
While the fish marinates, warm the 6 in. Corn Tortillas in a grill pan or skillet. Heat the pan to mediium-high heat. Very lightly brush each side of the tortilla with olive oil and warm 1 to 2 minutes per side.
Wrap the tortillas in a clean tea towel to keep warm and set aside. Slice the Avocado. Quarter the remaining limes. Remove the fish from the marinade.
In a large skillet, heat Olive Oil 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.
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!