Fish Tacos with Sriracha Aioli Slaw
Prep time
Cook time
Total time
I'm a big fan of fish tacos, and these are fantastic. The Sriracha Aioli Slaw just sends this over the edge!!
Recipe type: Main
Serves: 10-12 Tacos
  • Fish Ingredients:
  • 1 pound Tilapia
  • ¼ cup fresh Orange Juice
  • 1 Lime, zested and juice
  • 4 cloves of Garlic, minced
  • ¼ cup Soy Sauce
  • Sriracha Aioli Slaw:
  • ½ cup Mayonnaise
  • 2 cloves of Garlic, minced
  • pinch Cayenne
  • 1 teaspoon Sriracha
  • 1 cup Red Cabbage, finely shredded
  • 1 cup Green Cabbage, finely shredded
  • 2 Carrots, shredded
  • ½ cup Cilantro, finely chopped
  • Kosher Salt
  • Black Pepper
  • Other Ingredients
  • 8 (6 inch) Corn Tortillas
  • 1 Avocado, sliced
  • Sour Cream (optional)
  • Lime Slices
Preparation Instructions
  1. Start off by making your marinade for the fish. You’ll combine the orange juice, the zest and juice of 1 lime, minced garlic, and soy sauce in a glass dish. Then add the tilapia filets to the marinade and flip them over so each side is coated. Let it sit in the fridge and marinate for 15-20 minutes.
  2. While the fish marinates, combine the Sriracha aioli in a large bowl. You’ll add the mayonnaise, minced garlic, pinch of cayenne, ¼ teaspoon of salt, and Sriracha to the bowl and mix it together. Then add the cabbage, carrots (or slaw mixture if you prefer), cilantro along with salt and pepper to taste to the bowl and stir until it’s well combined. Then cover and refrigerate until you’re ready for it.
  3. To prep the tortillas, heat a nonstick skillet over medium heat. Then cook each side of the tortilla until it’s slightly charred. Once the skillet is hot 30-60 seconds a side should do it. Look for the tortillas to still be soft enough to work with. When they are cooked, place them in a clean tea towel until you’re ready for them to keep them warm.
  4. Heat up a tablespoon of olive oil over medium heat. Then add the marinated fish to the pan (carefully) and cook for a couple of minutes on each side until the fish is slightly brown on each side and cooked so that it’s white and flaky. Once cooked, transfer the fish to a plate and break into bite-sized pieces.
  5. To put the tacos together, spoon a good helping of slaw down the center of the tortilla. Then add 3-4 pieces of fish along with any toppings you’d like such as avocado slices and sour cream. Finally squeeze some fresh lime juice over the the tacos and serve right away. Enjoy!
Recipe by Can Cook, Will Travel at