3 Portions or one side cod Fillet (Or about 1 pound of white fish)
1 Large Orange, Zest and Juice
1/2 Lemon, Zest and Juice
1 Lime Zest and Juice
1 Teaspoon Kosher Salt
3-4 Cloves Garlic
2-4 Tablespoons Soy Sauce
1/2 Teaspoon Crushed Red Chilies
1 Cup Red Cabbage, shredded
1 Cup White Cabbage Shredded
1/4 Cup Julienne Carrots
1/3-1/2 Cup Mayonnaise
3-4 Cloves Garlic
1 Tablespoon or more sriracha
Pinch Cayenne Pepper or Crushed Red Chilies, Optional for extra heat
Fresh Chopped Cilantro
Fresh Diced Green Onions
Sliced Avocado (Optional, its not in the picture because I forgot it. Sad times.)
Prepare the marinade in a large glass bowl by measuring out the soy sauce, finely mincing the garlic, and juicing and zesting the lemon, orange and lime. Add the crushed red chilies and stir well to mix everything together.
If you have one large fillet of fish, cut it into smaller portions, submerge the fish in the marinade, cover, refrigerate and marinade for about thirty minutes to one hour.
While the fish marinates, Prepare the coleslaw topping, in a large bowl measure out the mayonnaise, sriracha and the chilies or cayenne if using.
In a small bowl with a spoon or in a stone mortar and pestle smash the cloves of garlic with the kosher salt until a paste forms. Stir the paste into the mayonnaise. Cover and set aside.
Wash and chop the cilantro, set aside. Wash and dice the green onion, set aside. Slice the avocado if using, set aside. Shred the cabbages and cut the carrots. Prepare lime wedges for garnish.
After marinating the fish, Drain off marinade and allow fish to stand on a plate for a minute.
Heat a large skillet to medium heat, and cook the fish carefully until it flakes apart and is just cooked. Transfer cooked fish to a large plate and gently break into pieces. You may need to cook the fish in batches, don't be crowding the pan! I usually fried for about 4-5 minutes a side, less for some of the thinner sections.
Either gently grill each of the tortilla to warm it up or wrap a stack of them in tin foil and bake at 350°F for 10 minutes. Wrap warmed tortilla in a clean tea towel to keep warm until ready to serve.
To assemble, serve a generous bit of the flaked fish in a warmed tortilla, Arrange a bit of the sriracha coleslaw next and finally scatter some chopped cilantro and green onion over the top and if desired, some sliced avocado. Squeeze the lime wedge over top of everything to finish.
Fold tortilla over or fold like a burrito, pick up and enjoy. I served mine with some plain corn chips and salsa for a light easy summer dinner.
Quick Chicken Brine, helps prevent dry chicken, highly recommend trying this one.