Fish Tacos with Sriracha Aioli Slaw

Recipe

17 INGREDIENTS • 10 STEPS • 35MINS

Fish Tacos with Sriracha Aioli Slaw

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!

Fish Tacos with Sriracha Aioli Slaw

Save

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

http://www.hapanom.com

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

35MINS

Total Time

$2.22

Cost Per Serving

Ingredients

Servings

4

US / Metric

1/2 cup

Mayonnaise

6 cloves

Garlic, minced

to taste

1 pinch

Cayenne Pepper

1 tsp

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

Orange, juiced

1/4 cup juice needed

2

1/4 cup

2 Tbsp

8

Yellow Corn Tortillas

1

Nutrition Per Serving

VIEW ALL

Calories

389

Fat

31.0 g

Protein

24.7 g

Carbs

3.7 g

Fish Tacos with Sriracha Aioli Slaw

Save

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

http://www.hapanom.com

Cooking InstructionsHide images

step 1

In a large mixing bowl, add Red Cabbage (1 cup), Green Cabbage (1 cup), Carrots (2), and Fresh Cilantro (1/2 cup).

step 1 In a large mixing bowl, add Red Cabbage (1 cup), Green Cabbage (1 cup), Carrots (2), and Fresh Cilantro (1/2 cup).

step 2

Mince the Garlic (6 cloves) and set aside.

step 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.

step 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.

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 (1 lb) 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 (1/4 cup) 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!

Tags

view more tags

0 Saved

top