SPICY AIOLI FOR FISH TACOS RECIPES
FISH TACOS WITH CHIPOTLE AIOLI RECIPE: HOW TO MAKE IT
I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. —Anthony Dolby, Howland, Oregon
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
FISH TACOS WITH SRIRACHA AIOLI SLAW RECIPE | SIDECHEF
A perfect meal – these Fish Tacos with Sriracha Aioli Slaw are light, packed with flavor, and super easy to make!
Provided by Hapa Nom Nom
Categories Weeknight Dinners Pescatarian Low-Carb Comfort Food Quick Nut-Free Dairy-Free Shellfish-Free Full Meal Beginner Cinco de Mayo Fridge Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free Grill
Total Time 2100S
Yield 4
Number Of Ingredients 17
Steps:
- In a large mixing bowl, add Red Cabbage (1 cup), Green Cabbage (1 cup), Carrot (2), and Fresh Cilantro (1/2 cup).
- Mince the Garlic (6 clove) and set aside.
- To make the Sriracha Aioli; in a small bowl add the Mayonnaise (1/2 cup), 1/3 of the minced garlic, 1/4 teaspoon Kosher Salt (to taste), Cayenne Pepper (1 pinch), and Sriracha (1 teaspoon). Stir well to combine.
- Add the Sriracha Aioli to the large bowl of vegetables and incorporate well. Season with Kosher Salt (to taste) and Ground Black Pepper (to taste).
- Place the Tilapia (1 pound) in a medium sized baking dish. Whisk together the Orange Juice (1/4 cup), zest and juice of one of the Lime (2), the remaining minced garlic, and Soy Sauce (1/4 cup) and pour over the fish.
- Allow to marinate for 15 to 20 minutes in the refrigerator.
- While the fish marinates, warm the Yellow Corn Tortilla (8) in a grill pan or skillet. Heat the pan to medium-high heat. Very lightly brush each side of the tortilla with olive oil and warm 1 to 2 minutes per side.
- Wrap the tortillas in a clean tea towel to keep warm and set aside. Slice the Avocado (1). Quarter the remaining limes. Remove the fish from the marinade.
- In a large skillet, heat Olive Oil (2 tablespoon) over medium-high heat. Working in batches, add the tilapia fillets cooking 4 to 5 minutes per side – until white and opaque. Transfer the fish to a plate and break it up into large pieces.
- To assemble the tacos: place a heaping spoonful of fish onto the center of the tortilla. Top with Sriracha Aioli Slaw, sliced avocado, and limes wedges. Serve and Enjoy!
Nutrition Facts : Calories 151 calories, ProteinContent 7.1 g, FatContent 9.7 g, CarbohydrateContent 9.3 g, SodiumContent 290.5 mg, SaturatedFatContent 1.5 g, TransFatContent 0 g, CholesterolContent 16.9 mg, FiberContent 1.8 g, SugarContent 1.2 g, UnsaturatedFatContent 7.6 g
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