A perfect meal – those Fish Tacos with Sriracha Aioli Slaw are mild, full of taste, and amazingly easy to make!
- 1 pound tilapia
- 1/4 cup orange juice, preferably fresh
- 2 limes
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- [b]Sriracha Aioli Slaw[/b]
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- pinch cayenne
- 1 teaspoon sriracha
- 1 cup red cabbage, finely shredded*
- 1 cup green cabbage, finely shredded*
- 2 carrots, shredded*
- 1/2 cup cilantro, finely chopped
- Kosher salt
- black pepper
- [b]Other Ingredients[/b]
- 8 (6 inches) corn tortillas
- 1 avocado, sliced
- sour cream
- Place the fish in a medium-sized baking dish. Whisk together the orange juice, zest, and juice of 1 lime, minced garlic, and soy sauce and pour over the fish. Allow marinating for 15 to 20 minutes in the refrigerator.
- To make the Sriracha Aioli; in a large bowl add the mayonnaise, garlic, 1/4 teaspoon kosher salt, cayenne, and sriracha. Stir well to combine.
- Then add the red cabbage, green cabbage, carrots, and cilantro. Toss the slaw to incorporate. Add salt and pepper to taste. Cover and refrigerate.
- Warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the fish from the marinade. Working in batches if needed, add the tilapia fillets cooking 2 -3 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.
- Quarter the remaining lime. To assemble: place a heaping spoonful of sriracha aioli slaw onto the center of the tortilla. Top with the fish, sour cream, sliced avocado, and lime wedges. Serve and Enjoy!
Serving size: 4Notes* To make for faster prep – feel free to use a bag of pre-shredded slaw mixture (shredded red/white cabbage and carrots).[br][br]Tip: Heating tortillas on a skillet certainly adds a nice texture to your tacos. However, it serves a dual purpose with corn tortillas (not so much with flour tortillas). Corn tortillas easily fall apart – which is why if you don’t heat them, they are generally served with two tortillas per taco. By very slightly charing the corn tortillas, you are making them stronger and more pliable. Careful – you don’t want to heat them so much so that they become crispy and break when you fold them.Open Next Page To See More!