Fish Tacos with Sriracha Aioli Slaw

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

Orange , juiced

1/4 cup juice needed

2

Limes

1/4 cup

Soy Sauce

2 Tbsp

Olive Oil

8

Yellow Corn Tortillas

1

Avocado

Cooking Instructions

HIDE 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 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 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 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 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!