(This Fish Tacos with Sriracha Aioli Slaw can be found on the site Hapa Nom Nom here.)
Step by Step Instructions:
Fish Tacos with Sriracha Aioli Slaw are about to be yours! Here’s what you’ll need: Cayenne Pepper, Salt & Pepper to taste, Sriracha, Coleslaw Mix (of green & red cabbage & carrots) or you can shred your own cabbage and carrots, Mayo, Soy Sauce, Corn Tortillas, 1 Orange, 2 Limes, fresh Cilantro, 1 Avocado, 4 Garlic Cloves (6 total if you make a full recipes worth), and Tilapia Filets (I used 1/2 a pound of fish rather than a pound since I didn’t want leftovers for 4 days).
Begin by mincing your garlic. If you make a full recipe of 1 pound of fish, mince 4 cloves. But since I was using half the fish, I went with 2 cloves. And wow do I love this fun garlic twist tool!
You’ll want 1/4 cup of freshly squeezed orange juice. One orange should do it.
Zest your lime. And if you don’t have a microplane grater, oh you need one, my friend!
Then add 1/4 cup of soy sauce the the orange juice.
Then add the minced garlic, lime zest, and juice of one lime. Dear me, this smelled fabulous!
Then whisk up your marinade.
Add the fish filets to the dish. I used an 8×8 baking dish, which worked well. Flip the fish so both sides get coated in the marinade. Then pop the fish in the fridge to marinade for 15-20 minutes.
While the fish marinates, chop about 1/2 cup of cilantro.
Then mince 2 more cloves of garlic.
In a large bowl, it’s time to throw together the Sriracha aioli. Combine 1/2 cup of mayo (I like the olive oil variety), the minced garlic, pinch of cayenne, and 1 teaspoon of Sriracha.
And stir to combine.
Then add about 3 cups of cole slaw mixture or 1 cup of red cabbage, 1 cup of green cabbage (both finely shredded), and 2 shredded carrots. Also add your chopped cilantro.
Combine the slaw and add salt and pepper to taste. Then pop some plastic wrap over the top and let it sit in the fridge until you’re ready for it to put together theFish Tacos with Sriracha Aioli Slaw.
Heat up a nonstick skillet over medium heat. Once it’s hot, add one corn tortilla at a time. Once the skillet is hot 30-60 seconds will help give a slight char (and flavor) to the corn.
Here’s the flipped tortilla with a slight char to it. Be sure you don’t cook it to where the tortilla is stiff. You still want it to be flexible enough to eat like a proper taco. When you’re happy with your cooked tortilla, place it in between a the folds of a clean tea towel to keep it warm while you cook the fish.
In a large nonstick skillet you’ll heat a tablespoon (or so) of olive oil over medium heat.
Here’s the marinated fish. It sure smelled fab!
Add the fish to the hot oil (carefully) and cook about 2 minutes per side until the fish is brown on each side and flaky and white. Yay, your Fish Tacos with Sriracha Aioli Slaw are almost ready!!
Move the fish to a plate once it’s cooked and break it into bite-sized pieces. It’s time to put the Fish Tacos with Sriracha Aioli Slaw together! Scoop a good spoonful of the aioli down the center of the tortilla. Add 3-4 pieces of fish, and then your favorite toppings. I love some fresh avocado slices, freshly squeezed lime juice, and sour cream would be lovely too (although I skipped it this time to save some calories). And that’s it! Serve theFish Tacos with Sriracha Aioli Slaw right away and enjoy! Happy taco making!!
- 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
- 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.
- 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.
- 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.
- 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.
- 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!
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