with Asian slaw and Sriracha mayo
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!
- Garlic - 1 clove, minced
- Mayo - 1/2 cup
- Lemon juice - 1 tsp
- Sriracha - to taste ((~1 tsp is a good heat level))
- 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))
- Toasted sesame oil - 1 Tbsp
- Cooking oil (opt) - for brushing
- Tortillas - 8
- Limes - 1/2 , sliced into wedges
- Homemade Sriracha mayo - 1/2 cup ((ingredients listed separately))
- Green or red cabbage (small) - 1 head, sliced ((should yield ~8 cups))
- Red peppers (medium) - 2, sliced thinly
- Cilantro - 1/4 bunch, chopped
- Homemade Asian marinade - 1/2 cup ((ingredients listed separately))
- Lime - 1/2 , juice of
- Garlic - 3 cloves, minced or crushed
- Soy sauce, low-sodium - 1/4 cup
- Rice vinegar - 1/4 cup
- Toasted sesame oil - 1 Tbsp
- Brown sugar - 2 Tbsp
- Cooking oil - 1/2 cup
- For slaw | Cabbage / Red peppers / Cilantro - This makes enough slaw for Wednesday night. Prep as directed. (Can be done up to 3 days ahead)
- 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)
- 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)
- Fish - Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.
- 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.
- For Sriracha mayo | Garlic - Prep as directed. (Can be done up to 3 days ahead)
- 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)
- Heat oven to 400F (204C) degrees.
- Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated.
- 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.
- Warm tortillas according to package instructions.
- Slice limes into wedges.
- Enjoy fish tacos with lime wedges topped with slaw (remember to save half for Wednesday) and Sriracha mayo.
One of my all time favorite Cook Smarts recipes. I use it over and over again and sometimes use chicken instead of the fish and change up the fillings!0 Helpful
I made this but didn't make the fish. For the fish I used tortilla crusted tilapia for convenience. The sauce and slaw were SO good!0 Helpful
Delicious! I really like this one a lot. I made 4 servings at it has lasted quite a bit! I only make 1 taco per meal with then have a large salad on the side. so this lasts me lunch and dinner for 4 days! Only change I made was I LOVE hot food so the tsp of sriracha was no where near enough. I started out putting a tablespoon in and even that wasn't enough - I think I ended up with about two tablespoons of sriracha in the sriracha mayo.0 Helpful
All you have to say is "FISH TACOS" and the kids come a-running. Delicious! The best!0 Helpful
These were really good. However, between the fish seasoning and slaw seasoning, the sesame flavoring was a little overwhelming. I'd recommend not using any sesame oil in the fish.0 Helpful
Every part of this recipe was so yummy!!!0 Helpful