Asian-Spiced Fish Tacos
with Asian slaw and Sriracha mayo
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
- Garlic - 1 clove , minced
- Mayonnaise - 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, gluten-free - 2/3 cup (sub almond meal)
- 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, gluten-free - 8
- Limes - 1/2 , sliced into wedges
- Green onions - 2 stalks , sliced thinly
- Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
- Tamari - 1 1/2 Tbsp
- Vinegar, rice - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Oil, cooking - 2 Tbsp
Prep
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Green onions - Prep as directed. (Can be done up to 3 days ahead)
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Dress slaw - Toss coleslaw mix with green onions, Tamari, rice vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead)
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Fish - Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.
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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.
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For Sriracha Mayo | Garlic - Prep as directed. (Can be done up to 3 days ahead)
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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)
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Make
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Heat oven to 400F (204C) degrees.
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Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated.
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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.
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Warm tortillas according to package instructions.
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Slice limes into wedges.
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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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