INGREDIENTS
1 clove garlic
1/2 cup Mayo
1 teaspoon lemon juice
Sriracha – to taste (~1 teaspoon is a good heat level)
1 lb. flounder, chopped into bite-sized pieces
1 egg, whisked
2/3 cup panko crumbs
1/4 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon white pepper (sub black pepper)
1 tablespoon toasted sesame oil
Cooking oil (opt) – for brushing
8 tortillas
1/2 lime sliced into wedges
2 stalks green onions, sliced thinly
Coleslaw mix (or sub with shredded cabbage and carrots) – 8 oz.
1 1/2 tablespoon soy sauce
1 1/2 tablespoon rice vinegar
2 teaspoon brown sugar
2 tablespoon cooking oil
DIRECTIONS
Prep:
Green onions – Prep as directed. (Can be done up to 3 days ahead)
Dress slaw – Toss coleslaw mix with green onions, soy sauce, rice vinegar, brown sugar, and cooking oil. (Can be done up to 5 days ahead) Fish – Rinse and dry. Slice into bite-sized pieces. Toss with some salt and pepper.Prep breading stations – Whisk egg in a bowl large enough to fit all the fish. Combine panko, salt, garlic powder, white pepper, and toasted sesame oil in a Ziploc bag or in a Tupperware container that can fit all the fish. For Sriracha Mayo | Garlic – Prep as directed. (Can be done up to 3 days ahead)Make Sriracha mayo – Mix together minced garlic, mayo, and lemon juice, and season to taste with Sriracha. (Can be done up to 5 days ahead)
Directions:
Heat oven to 400F (204C) degrees.
Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated. Spread breaded fish out into one even layer on a sheet pan. If you want the final product to be more golden, brush the fish with some oil. Bake for 9 to 11 minutes. Warm tortillas according to package instructions. Slice limes into wedges. Taste slaw and season to taste with salt and pepper. Enjoy fish tacos with lime wedges topped with slaw and Sriracha mayo.
