Asian Fish Tacos
with Sriracha mayo / strawberry kiwi smoothie
Asian Fish Tacos have made the favorites lists of many of our members since they were featured in October 2014. The original includes a step to bread the fish, so we’ve taken some shortcuts here to bring you all the great flavors in less time.
Tags
Ingredients
Fish Tacos with Sriracha Mayo:
- Tilapia - 1 lb, chopped into bite-sized pieces (sub any white fish)
- Soy sauce, low-sodium - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Garlic powder - 3/4 tsp
- Mayonnaise - 1/2 cup
- Sriracha - 1 tsp (sub hot sauce of choice)
- Lime juice - 1 tsp
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Asian slaw (ingredients listed separately) - 2 cups
Asian Slaw:
- Cilantro - 1/4 cup, chopped
- Oil, toasted sesame - 2 tsp
- Sugar - 1 tsp
- Vinegar, rice - 1 tsp
- Lime juice - 1 tsp
- Coleslaw mix - 5 oz (sub shredded cabbage)
Strawberry Kiwi Smoothie:
- Kiwis - 4, peeled
- Strawberries, frozen - 3 cups (sub fresh)
- Yogurt, plain or Greek - 1 cup
- Water - 1/2 cup (sub milk or juice)
Nutrition Facts
Amount Per Serving
Calories
592
Just a moment...
% Daily Value
Total Fat
21g
33%
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Saturated Fat
4g
18%
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Trans Fat
0g
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Cholesterol
81mg
27%
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Sodium
1011mg
42%
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Total Carbohydrate
63g
21%
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Dietary Fiber
4g
14%
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Sugars
22g
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Protein
41g
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Prep
- Marinate fish - Rinse fish and pat dry. Chop fish into bite-sized pieces. Whisk together soy sauce, toasted sesame oil (the portion for the fish) and garlic powder. Pour over fish and marinate for 20 minutes and up to a day. (Can be done 1 day ahead)
- Make Sriracha mayo - Combine mayonnaise, Sriracha and lime juice (portion for the tacos). (Can be done up to 5 days ahead)
- Make slaw - Chop cilantro. Whisk together toasted sesame oil (the portion for the slaw), sugar, vinegar and lime juice (the portion for the slaw). Add cilantro and slaw mix and toss to combine. (Can be done up to 3 days ahead)
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Make
- Heat oven to 400F / 204C degrees.
- Brush a baking dish with cooking oil (or spray with nonstick cooking spray). Add fish (discard marinade) and season lightly with some salt and pepper. Cook until fish is flaky and cooked through, 9 to 11 minutes.
- While fish cooks, peel kiwis. Combine kiwis, strawberries, yogurt and water in blender. If using fresh strawberries, add some ice. Blend until smooth.
- Warm tortillas according to package instructions.
- Taste slaw and season to taste with some salt and pepper.
- Assemble tacos with slaw, fish and Sriracha mayo on top. Enjoy with smoothies on the side.
Nutrition Facts
Amount Per Serving
Calories
592
Just a moment...
% Daily Value
Total Fat
21g
33%
Just a moment...
Saturated Fat
4g
18%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
81mg
27%
Just a moment...
Sodium
1011mg
42%
Just a moment...
Total Carbohydrate
63g
21%
Just a moment...
Dietary Fiber
4g
14%
Just a moment...
Sugars
22g
Just a moment...
Protein
41g
Just a moment...
Reviews
Ratings
37 reviews
Used Dover sole instead of tilapia, the fish was soooo good. The slaw was okay, and the smoothie delicious. Next time, I would add more red pepper, but otherwise I liked it a lot.
0 HelpfulThis Ian the bet thing I’ve ever eaten. The smoothies were an odd partner but were welcomed with an open mouth.
0 HelpfulIf I had 1/2 an extra star, I'd give it 2.5. It was good - but wouldn't say we liked it a lot.
0 HelpfulEnjoyed every bite! My husband used cilantro/lime marinated chicken and that worked beautifully too. Want to serve this to friends!
0 Helpful