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Asian-Spiced Fish Tacos
with Asian slaw and Sriracha mayo

Active: 25 minTotal: 55 min
20141020 fish tacos with asian slaw nm 001.jpg?ixlib=rails 2.1

Originally part of 10/20/14's meal plan, we've updated this meal with a coleslaw shortcut so that you can get to deliciousness even faster!
Smarts: Coleslaw mix is a perfect little shortcut as pre-shredded cabbage and carrots keep well.

Ingredients

Servings:
4
Metric
Sriracha Mayo:
  • Garlic - 1 clove, minced
  • Mayo - 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))
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil (opt) - for brushing
  • Tortillas - 8
  • Limes - 1/2, sliced into wedges
Asian-Style Coleslaw:
  • Green onions - 2 stalks, sliced thinly
  • Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
  • Soy sauce, low-sodium - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Brown sugar - 2 tsp
  • Cooking oil - 2 Tbsp

Nutrition Facts

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

  1. Green onions - Prep as directed. (Can be done up to 3 days ahead)
  2. Dress slaw - Toss coleslaw mix with green onions, soy sauce, rice vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
  3. Fish - Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.
  4. 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.
  5. For Sriracha Mayo | Garlic - Prep as directed. (Can be done up to 3 days ahead)
  6. Make Sriracha mayo - Mix together minced garlic, mayo, and lemon juice, and season to taste with Sriracha. (Can be done up to 5 days ahead)

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. Taste slaw and season to taste with salt and pepper. Enjoy fish tacos with lime wedges topped with slaw and Sriracha mayo.
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Reviews

This meal has 84 reviews

Perfect.

By: Aaron
Posted: Mar 24, 2017
Diet: Original

Husband loved this. Fairly easy. I added chopped avocado to the mayo. Yum!

By: Amelia
Posted: Nov 10, 2016
Diet: Original

My son prefers the other panko fish taco (cumin) and slaw, but I liked this one too.

By: Jennifer
Posted: Sep 29, 2016
Diet: Original

So good!

By: Ana
Posted: Jun 09, 2016
Diet: Original

This was fast and really tasty!

By: Megan
Posted: Apr 02, 2016
Diet: Paleo

All the components to this recipe made the dish successful. It was tasty especially with the spicey mayo. I'd make it again.

By: Silvia
Posted: Aug 04, 2015
Diet: Original