Click here for recipe from Cooking Light.
I added the Sriracha aioli. I often make it up as I go but these are approximate measurements. Adjust to taste:
- 1 tsp sesame oil
- 3 tbsp canola or Vegan mayonnaise
- 1½ tsp Sriracha
Light but filling, these tacos were a hit, even if I had more slaw and my boys had more fish…
Recipe adapted from Cooking Light, they are super easy to make (especially with my latest obsession the Cuisinart Compact Deep Fryer… who knew I’d be such a fan???– not sponsored). I have made these in the past with a cast iron skillet equally well.
We made them with tilapia, a very light, flaky fish. The tilapia were deep fried after being lightly coated with egg whites and Gluten-Free GF Jules All Purpose Flour mixed with garlic powder, onion powder & red pepper. Super tasty! The cabbage-onion-tomato slaw made with fresh lime juice is super fresh and a great contrast to the crispy fish and Sriracha aioli I added to the mix.
Hope everyone had a great day and enjoyed summer weather like we did today! (Kind of crazy that yesterday I was wearing a winter jacket at my son’s baseball game!)
Scroll down for the recipe.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...