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Asian Fish Tacos
with Asian slaw / Sriracha mayo

Active: 35 minTotal: 35 min

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.

Ingredients

Servings:
4
Metric
Sriracha Mayo:
  • Garlic - 1 clove, chopped
  • Mayonnaise - 1/3 cup
  • Lime juice - 1 tsp
  • Sriracha - 1/2 tsp, more or less to taste
Asian Fish Tacos:
  • 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
Asian-Style Coleslaw:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. 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)
  2. Green onions - Chop green onions, combining white and green parts. (Can be done up to 3 days ahead)
  3. 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)
  4. Fish - Rinse and pat dry. Slice into bite-sized pieces. Season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice into wedges.
  6. 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.

Make

  1. Heat oven to 400F / 204C degrees.
  2. Brush a sheet pan with some cooking oil.
  3. 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.)
  4. Transfer fish to oven and bake for 9 to 11 minutes, until cooked through and golden.
  5. Toss coleslaw and season with some salt and pepper.
  6. Warm tortillas according to package directions.
  7. Assemble tacos with coleslaw, fish, and Sriracha mayo. Serve with lime wedges for squeezing over top. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 82 reviews

Thought this was delicious.

By: Carrie
Posted: Feb 18, 2020
Diet: Original

I thought it was delicious and one child also did who has taste buds like mine. Everyone else didn’t really care for it (aren’t fish people, don’t like mayo, etc). But if you like fish and Asian-inspired flavors, this was fantastic.

By: Debbie
Posted: Feb 12, 2020
Diet: Original

This one is always a favorite! And I marinated the coleslaw a bit longer and it was so good!

By: Nicole
Posted: Feb 08, 2020
Diet: Original

Doubled the panko mixture after reading other reviews. Was glad I did. These turned out fantastic. Going on the favorites.

By: Jenn
Posted: Jan 31, 2020
Diet: Original

Solid, kids loved tacos. Served with roasted cauliflower because oven was on and kids are meh about cabbage slaw.

By: Markell
Posted: Jan 24, 2020
Diet: Vegetarian

1.5 pounds was way too much fish. I had to double the breading mix to get everything evenly covered. Then the coleslaw and sauce had to be doubled as well to make enough for all that fish.

By: Chelsea
Posted: Jan 23, 2020
Diet: Original