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Week of 8/23/21

Asian Fish Tacos
with tangy cabbage slaw / spicy aioli

Active: 30 Total: 50
Original GF Paleo Vegetarian
Asian Fish Tacos
A version of this meal was last featured back in 2020 as a salad, but we're bringing it back tonight with paleo-friendly taco shells.
Smarts #1: This is the first time we're featuring paleo-friendly tortilla subs in a meal plan, but they are becoming more widely available. Look for casava tortillas or thinly sliced jicama ‘taco shells’. If you can't find them, use the link above and make this into a salad as we did in 2020.
Smarts #2: Don't forget to season the coleslaw with some salt right before serving. Salt will help the other flavors to really pop.
Proteins
Fish, non-canned
Cuisines
Asian - Chinese
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61

Ingredients

Metric
Servings:
4
Asian Fish Tacos:
  • Bragg's / coconut aminos - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, toasted sesame - 2 tsp
  • Oil, cooking - 2 tsp
  • Fish, any flaky white variety - 1 lb (like tilapia, cod, or snapper)
  • Avocados - 1 , chopped
  • Paleo-friendly 'tortillas' - 8 (look for cassava tortillas or thinly sliced jicama ‘taco shells’)
Asian-Style Coleslaw:
  • Green onions - 2 stalks , chopped, green and white parts combined
  • Vinegar, rice - 1 1/2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Honey - 1 tsp
  • Bragg's / coconut aminos - 1 tsp
  • Oil, toasted sesame - 1 tsp
  • Coleslaw mix - 10 oz
  • White sesame seeds (opt) - 2 tsp
Spicy Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Lime juice - 1 tsp
  • Hot sauce (opt) - 1 tsp , more or less to taste

Prep

  1. Make marinade - Whisk together aminos (portion for fish), vinegar (portion for fish), and mustard. Add toasted sesame oil and then cooking oil (portions for fish) while whisking. Add some hot sauce if you’d like (not on ingredients list). (Can be done up to 5 days ahead)
  2. Marinate fish - (If prepping right before cooking, get oven heating while fish marinates.) Rinse and pat fish dry. Place fish in a baking dish. Pour marinade over top. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make spicy aioli - Whisk together mayonnaise, lime juice, and hot sauce. Taste and add more hot sauce if you’d like it spicier. (Can be done up to 5 days ahead)
  4. Green onions - Chop green onions. (Can be done 1 day ahead)
  5. Make coleslaw - In a large mixing bowl, whisk together vinegar (portion for coleslaw), cooking oil (portion for coleslaw), honey, aminos (portion for coleslaw), and toasted sesame oil (portion for coleslaw). Add green onions and coleslaw mix and toss to combine. Refrigerate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
  6. Avocados - Chop avocados.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Transfer baking dish with fish and marinade to the heated oven. Bake until fish is cooked all the way through and flakes easily with a fork, 12 to 16 minutes (depending on thickness).
  3. When fish is nearly finished cooking, add sesame seeds to coleslaw and toss well. Season with some salt.
  4. Prepare tortillas according to package directions. (Some may need to be heated, but others will be best served raw / room temperature.)
  5. Shred fish into bite-sized pieces.
  6. Assemble tacos by filling them with coleslaw, fish, and avocados. Top with spicy aioli. If you have extra coleslaw, serve it on the side. Enjoy!

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