Asian Fish Tacos
with Sriracha mayo / strawberry kiwi smoothie

Name: Asian Fish Tacos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Tilapia, chopped into bite-sized pieces (sub any white fish); 2 Tbsp Soy sauce, low-sodium; 1 Tbsp Oil, toasted sesame; 3/4 tsp Garlic powder; 1/2 cup Mayonnaise; 1 tsp Sriracha (sub hot sauce of choice); 1 tsp Lime juice; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 2 cups Asian slaw (ingredients listed separately); 1/4 cup Cilantro, chopped; 2 tsp Oil, toasted sesame; 1 tsp Sugar; 1 tsp Vinegar, rice; 1 tsp Lime juice; 5 oz Coleslaw mix (sub shredded cabbage); 4 Kiwis, peeled; 3 cups Strawberries, frozen (sub fresh); 1 cup Yogurt, plain or Greek; 1/2 cup Water (sub milk or juice)

Active: 30 Total: 30

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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)

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.

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