RECIPE

Fish Tacos with Sriracha Aioli Slaw

00:35:00
247 likes
349 cookbooks

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

Hapa Nom Nom
http://www.hapanom.com

Serves 4

17 Ingredients

1/2 cup Mayonnaise

6 clove Garlic

to taste Kosher Salt

1 pinch Cayenne Pepper

1 tsp Sriracha

1 cup Red Cabbage

1 cup White Cabbage

2 Carrot

1/2 cup Cilantro

to taste Black Pepper

1 lb Tilapia

1/4 cup Freshly Squeezed Orange Juice

2 Lime

1/4 cup Soy Sauce

2 Tbsp Olive Oil

8 Yellow Corn Tortillas

1 Avocado

9 Steps

Steps 1

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.

Steps 2

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.

Steps 3

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

Steps 4

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.

Steps 5

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

Steps 6

While the fish marinates, warm the Yellow Corn Tortillas 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.

Steps 7

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.

Steps 8

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.

Steps 9

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!