Fish Tacos with Sriracha Aioli Slaw

• Gluten free

• Seafood

  • 1 Fish
  • 1 lb Tilapia

• Produce

  • 1 Avocado
  • 2 Carrots
  • 1/2 cup Cilantro
  • 6 cloves Garlic
  • 1 cup Green cabbage
  • 2 Limes
  • 1 cup Red cabbage

• Condiments

  • 1/2 cup Mayonnaise
  • 1/4 cup Soy sauce
  • 1 tsp Sriracha

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Cayenne
  • 1 Kosher salt

• Bread & Baked Goods

  • 8 6-inch corn tortillas

• Drinks

  • 1/4 cup Orange juice

• Dairy

  • 1 Sour cream

• Deli

  • 1 Sriracha aioli slaw

Found on hapanom.com

Description

Ingredients

• Fish
• 1 pound tilapia
• ¼ cup orange juice, preferably fresh
• 2 limes
• 4 cloves garlic, minced
• ¼ cup soy sauce
• Sriracha Aioli Slaw
• ½ 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*
• ½ cup cilantro, finely chopped
• Kosher salt
• black pepper
• Other Ingredients
• 8 (6 inch) corn tortillas
• 1 avocado, sliced
• sour cream

Directions

• 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 to marinate for 15 to 20 minutes in the refrigerator.
• To make the Sriracha Aioli; in a large bowl add the mayonnaise, garlic, ¼ 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!

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