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Week of 10/20/14

Fish Tacos
with Asian slaw and Sriracha mayo

Active: 35 min Total: 1 hr 5 min
Original GF Paleo Vegetarian
Fish Tacos
These crunchy tacos get topped with a light slaw and a creamy Sriracha mayo for great flavor and texture.
Smarts: We make an Asian marinade tonight that gets used across 3 whole meals. Make once and flavor up many times!
Dependency
Skillet Asian-Style Chicken Breasts
Proteins
Fish, non-canned
Cuisines
Latin
Save recipe
177

Ingredients

Metric
Servings:
4
Sriracha Mayo:
  • Garlic - 1 clove , minced
  • Mayonnaise - 1/2 cup
  • Lemon juice - 1 tsp
  • Sriracha - to taste , ~1 tsp is a good heat level
Fish Tacos:
  • Tilapia - 1 lb , chopped into bite-sized pieces (sub red snapper)
  • 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
  • Oil, cooking (opt) - for brushing
  • Tortillas - 8
  • Limes - 1/2 , sliced into wedges
  • Homemade Sriracha mayo - 1/2 cup (ingredients listed separately)
Asian Slaw (enough for 2 meals):
  • Green or red cabbage (small) - 1 head , sliced (should yield ~8 cups for 4 servings)
  • Red peppers (medium) - 2 , sliced thinly
  • Cilantro, fresh - 1/4 bunch , chopped
  • Homemade Asian marinade - 1/2 cup (ingredients listed separately)
  • Limes - 1/2 , juice of
Asian Marinade (yields a little more than 1 cup for 3 meals):
  • Garlic - 3 cloves , minced or crushed
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 1/4 cup
  • Oil, toasted sesame - 1 Tbsp
  • Brown sugar - 2 Tbsp
  • Oil, cooking - 1/2 cup

Prep

  1. For slaw | Cabbage / Red peppers / Cilantro - This makes enough slaw for Wednesday night. Prep as directed. (Can be done up to 3 days ahead)
  2. Make Asian marinade - This makes enough for Wednesday and Thursday’s dinners. Mince or crush garlic. Whisk together soy sauce, rice vinegar, toasted sesame oil, brown sugar, and cooking oil. Reserve amount needed for Wednesday and Thursday’s dinners. (Can be done up to 5 days ahead)
  3. Make slaw - Combine Asian marinade with cabbage, red peppers, cilantro, and lime juice. Cover and refrigerate for at least 30 minutes. Remember to set aside half for Wednesday’s dinner. (Can be done up to 2 days ahead)
  4. Fish - Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.
  5. Prep breading stations - Whisk egg in a bowl large enough to fit all the fish. Combine panko, salt, garlic powder, white pepper, and toasted sesame oil in a Ziploc bag or in a Tupperware container that can fit all the fish.
  6. For Sriracha mayo | Garlic - Prep as directed. (Can be done up to 3 days ahead)
  7. Make Sriracha mayo - Double if making Wednesday’s dinner. Mix together minced garlic, mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 400F (204C) degrees.
  2. Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated.
  3. Spread breaded fish out into one even layer on a sheet pan. If you want the final product to be more golden, brush the fish with some oil. Bake for 9 to 11 minutes.
  4. Warm tortillas according to package instructions.
  5. Slice limes into wedges.
  6. Enjoy fish tacos with lime wedges topped with slaw (remember to save half for Wednesday) and Sriracha mayo.

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