Fish Tacos with Sriracha Aioli Slaw

Serves: 4


  • 1 pound fish (Note by Lise: Recipe called for tilapia but I prefer to use haddock)
  • ¼ cup orange juice, preferably fresh
  • 2 limes
  • 4 cloves garlic, minced
  • ¼ cup soy sauce

Sriracha Aioli Slaw

  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • pinch cayenne
  • 1 teaspoon sriracha
  • 1 cup red cabbage, finely shredded
  • 1 cup green cabbage, finely shredded
  • 2 carrots, shredded
  • ½ cup cilantro, finely chopped
  • Salt
  • black pepper

Other Ingredients

  • 8 (6 inch) corn tortillas
  • 1 avocado, sliced
  • sour cream
  1. Place the fish in a medium sized baking dish. Whisk together the orange juice, zest and juice of 1 lime, minced garlic, and soy sauce and pour over the fish. Allow to marinate for 15 to 20 minutes in the refrigerator.
  2. To make the Sriracha Aioli; in a large bowl add the mayonnaise, garlic, ¼ teaspoon salt, cayenne, and sriracha. Stir well to combine.
  3. Then add the red cabbage, green cabbage, carrots, and cilantro. Toss the slaw to incorporate. Add salt and pepper to taste. Cover and refrigerate.
  4. Warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to medium-high heat and warm each tortilla 1 to 2 minutes per side – you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
  5. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the fish from the marinade. Working in batches if needed, add the fillets cooking 2 -3 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.
  6. Quarter the remaining lime. To assemble: place a heaping spoonful of sriracha aioli slaw onto the center of the tortilla. Top with the fish, sour cream, sliced avocado, and lime wedges. Serve and Enjoy!
Recipe & Photo: Hapa Nom Nom

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