Asian Fish Tacoswith Asian slaw / Sriracha mayo
It's hard to choose a favorite element of these unique tacos - the crunchy baked fish, the tangy slaw, or the creamy spicy Sriracha mayo. This version was last featured in a meal plan in 2015.
- Garlic - 1 clove, chopped
- Mayonnaise - 1/3 cup
- Lime juice - 1 tsp
- Sriracha - 1/2 tsp, more or less to taste
- Tilapia - 1 1/2 lbs, chopped into bite-sized pieces (sub any white fish)
- Limes - 1, wedges
- Eggs - 1, whisked
- Panko breadcrumbs - 2/3 cup
- Salt - 1/4 tsp
- Garlic powder - 3/4 tsp
- White pepper - 1/2 tsp (sub black pepper)
- Oil, toasted sesame - 1 Tbsp
- Tortillas, taco-sized corn or flour - 12
- Green onions - 2 stalks, chopped, white and green parts combined
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Oil, cooking - 2 Tbsp
- Coleslaw mix - 10 oz
- White sesame seeds (opt) - 2 tsp
- Make Sriracha mayo - (If prepping right before cooking, get oven heating first.) Chop garlic. Combine with mayonnaise, lime juice, and Sriracha. Taste and adjust with more lime juice or Sriracha if you prefer. (Can be done up to 5 days ahead)
- Green onions - Chop green onions, combining white and green parts. (Can be done up to 3 days ahead)
- Make coleslaw - Whisk together soy sauce, vinegar, brown sugar, and cooking oil. Add coleslaw mix, green onions, and sesame seeds. Toss to combine. (Can be done 1 day ahead)
- Fish - Rinse and pat dry. Slice into bite-sized pieces. Season with some salt and pepper. (Can be done 1 day ahead)
- Limes - Slice into wedges.
- Prep breading stations - Whisk egg in a bowl large enough to hold all of the fish. Combine panko, salt, garlic powder, white pepper, and toasted sesame oil in a Ziploc bag or baking dish large enough to hold all of the fish.
- Heat oven to 400F / 204C degrees.
- Brush a sheet pan with some cooking oil.
- Coat fish with whisked egg and then breading. (Press the breading into the fish to help it stick.) Spread fish out in a single layer on sheet pan. (If you want the final product to be golden brown, drizzle or brush some cooking oil over top of the fish.)
- Transfer fish to oven and bake for 9 to 11 minutes, until cooked through and golden.
- Toss coleslaw and season with some salt and pepper.
- Warm tortillas according to package directions.
- Assemble tacos with coleslaw, fish, and Sriracha mayo. Serve with lime wedges for squeezing over top. Enjoy!
This meal has 74 reviews
The dressing was delicious!! It was quick and easy but I think if I made it again, I’d use a different fish and sauté the carrots and peppers before mixing them up in the greens. That would make it even better in my book!
We used wild Atlantic salmon as I was not in the mood for tilapia. It was delicious!
Very, very good!
Anytime that I can find a meal that everyone in the house will eat, it gets five stars. Granted my youngest (8 years old) ate just the fish and taco shell with ketchup, she ate a lot! My older (10 years old) loved everything; she loves Asian food in general. I did use extra panko crumbs based on the other comments.
Very easy and very fast. Got everything at Aldi but had most of the ingredients already! Used flounder since they were out of tilapia. Would be a great meal to make with kids. Was able to clean up the kitchen in the time it took to bake the fish! I doubled the panko, but wouldn't next time (this is fish tacos, not fish sticks) and I would do more of the prep steps ahead of time next time. Next time, double the mayo, use a whole cabbage, not half, and add more lime!! Delicious!