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Asian-Spiced Fish Fillets
with Asian slaw and Sriracha aioli

Active: 25 min Total: 55 min
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.
Tags

Ingredients

Metric
Servings:
4
Sriracha Aioli:
  • Garlic - 1 clove, minced
  • Dijon mustard - 1 tsp
  • Egg yolk - 2
  • Lemon juice - 1 tsp
  • Avocado oil - 1/2 cup
  • Sriracha - to taste ((~1 tsp is a good heat level))
Almond-Breaded Tilapia:
  • Tilapia - 1 lb
  • Eggs - 1, whisked
  • Almond meal - 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
  • 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
  • Bragg's / Coconut aminos - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Honey - 2 tsp
  • Cooking oil - 2 Tbsp

Nutrition Facts

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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, aminos, rice vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
  3. Fish - Rinse and dry. Sprinkle with salt and pepper.
  4. Prep breading stations - Whisk egg in a bowl large enough to fit all the fish. Combine almond meal, 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. Make Sriracha aioli - Mince garlic and combine with Dijon mustard, egg yolk, and lemon juice in a mixing bowl. Whisk in oil until you get a thick creamy consistency. Season with Sriracha.

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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 fillets out onto 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. Slice limes into wedges.
  5. Taste slaw and season to taste with salt and pepper. Enjoy baked fish with Sriracha aioli, lime wedges, and slaw.

Nutrition Facts

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Reviews

Ratings

Original (221)
Gluten-free (13)
Paleo (19)
Vegetarian (17)

84 reviews

Perfect.

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

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

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

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
0 Helpful

So good!

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

This was fast and really tasty!

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

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
0 Helpful