A perfect summertime meal for sitting outside under a fan with an ice cold beverage – these Fish Tacos with Sriracha Aioli Slaw are light, packed with flavor, and super easy to make!
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 heat them so much so that they become crispy and break when you fold them. —Kathleen | Hapa Nom Nom
Sriracha Aioli Slaw
cloves garlic, minced
pinch of cayenne
red cabbage, finely chopped
green cabbage, finely chopped
cilantro, finely chopped
orange juice, preferably fresh
cloves garlic, minced
6-inch corn tortillas
In This Recipe
To make the Sriracha Aioli; in a small bowl add the mayonnaise, garlic, 1/4 teaspoon kosher salt, cayenne, and sriracha. Stir well to combine.
In a large bowl, add the red cabbage, white cabbage, carrots, and cilantro. Add the Sriracha Aioli and incorporate well. Salt and pepper to taste. Cover and refrigerate.
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.
While the fish is marinating, warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to mediium-high heat, very lightly brush each side of the tortilla with olive oil, and warm 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, 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.
Quarter the other lime. To assemble: place a heaping spoonful of fish onto the center of the tortilla. Top with Sriracha Aioli Slaw, sliced avocado, and lime wedges. Serve and Enjoy