Citrus-Soy Mahi-mahi Tacos with Asian Slaw

Ingredients:

For the fish:

• 1 1/2 lb. mahi mahi fillets or other thick white fish fillets
• 1/4 cup reduced-sodium soy sauce (use gluten-free if needed)
• 1 Tbsp rice vinegar or rice wine vinegar
• 1 juicing orange use about 2 Tbsp. juice, or use store-bought orange juice
• 1/2 lime juice only, about 1 Tbsp.
• 1 tsp. sesame oil

For the slaw:

• 4 cups shredded cabbage,
• 1 cup shredded carrots
• 1 small red onion, thinly sliced
• 1 cup cilantro, chopped
• 3 Tbsp olive oil
• 1 tablespoon sesame oil
• 2 Tbsp rice vinegar
• 1 tsp honey
• 1 tablespoon soy sauce
• 1 Tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp chili flakes
• 1 Tbsp toasted sesame seeds

For serving:

• Flour tortillas
• More cilantro
• Sriracha (optional)

Directions:

1. Put the fish in an 8 x 8-inch glass or Pyrex baking dish. In a medium bowl, combine the soy sauce, rice vinegar, orange juice, lime juice, and sesame oil. Pour the mixture over the fish and flip with a fork to coat. Let it marinate on the counter for 10 – 30 minutes.
2. Make the slaw by mixing in a large bowl the cabbage, carrots, red onion and cilantro. Whisk together the olive oil, sesame oil, vinegar, honey, soy sauce, lime juice, salt, chili flakes, and sesame seeds. Pour mixture over veggies and mix to combine. Place in refrigerator until ready to serve.
3. Preheat the oven to 400 degrees. Remove fish from marinade and place on non-stick baking sheet. Bake the fish, uncovered, for 15 minutes until it flakes easily.
4. To serve, place fish on tortilla. Top with slaw, cilantro, and Sriracha.