Well, here I am again with another fish dish for Lent. This week: fish tacos. Usually the fish tacos I eat are fish sticks stuffed into tortillas and covered in lettuce and cheese but this time, I wanted a lighter unbreaded fish and also wanted to try my hand at making a slaw which restaurants usually pair with fish tacos. The tricky part about slaw is that is has mayo which my husband does not eat but I made it when he was still at work and made up his plate for him. He ate it and then I told him it had mayo in it. LOL!
Since he is not a mayo fan, I only used a few tablespoons but it totally worked. Make this before you cook your fish and refrigerate it until you are ready to serve. After you have made the slaw, preheat the oven for 350 degrees and prepare your fish by patting it dry and placing it on a baking dish. Season and then bake for 15-20 minutes until fully cooked and flakey.
Place the fish and slaw in a lightly fried corn tortilla and add in some cojita cheese. I served them with a side of black beans, corn, and rice. It made for a perfect meal and every kid ate it. Even Nugget who quickly broke out in a rash and had to go to the ER because of a slight fish allergy. So my second kid can’t eat eggs and my fourth can’t eat fish. Awesome. Hopefully they outgrow it because filling out allergy paperwork for daycare and school is a headache. Anyway….onto the recipe!
Fish Tacos with Sriracha Slaw
- 4 tilapia filets
- All purpose spice blend
- corn tortillas
- cojito cheese
- 1 package of shredded cabbage
- 2-3 tablespoons of mayo
- 1 teaspoon lime juice
- sriracha sauce to taste
- Preheat oven to 350 degrees. Combine mayo, cabbage, lime juice, and sriracha sauce in a bowl until cabbage is fully coated. Refrigerate until ready to serve
- Pat fish dry and sprinkle with seasoning blend and bake for 15-20 minutes
- Cut fish up into manageable pieces and place into corn tortillas. Fill with slaw and cheese
- Serve immediately and enjoy!
So what about you? Do you like fish tacos? What’s your favorite slaw to make?