Ingredients
FOR THE SPICY MAYO
½ cup mayonnaise
¼ cup Sriracha
FOR THE FISH
3 tablespoons chili powder
2 cloves garlic, minced
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons canola oil
1 ½ lbs. tilapia fillets (or your fav. white fish) (I used haddock)
FOR THE TACOS
12 corn tortillas
1 cup finely shredded red cabbage
2 small tomatoes, diced
6 radishes, thinly sliced or julienned
½ cup sliced scallions
1 large avocado, sliced
Peppers Hot Green Pepper Sauce (recipe below)
Cilantro sprigs and lime wedges, for serving
PEPPER’S HOT GREEN PEPPER SAUCE
4 serrano peppers or 20 green Thai chiles
6 cloves garlic
3 tablespoons fish sauce (I used 2)
½ tablespoon brown sugar
Juice and zest of ½ lime
Preparation
