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1
To make the Sriracha Aioli; in a small bowl add the mayonnaise, garlic, 1/4 teaspoon kosher salt, cayenne, and sriracha. Stir well to combine.
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2
In a large bowl, add the red cabbage, white cabbage, carrots, and cilantro. Add the Sriracha Aioli and incorporate well. Salt and pepper to taste. Cover and refrigerate.
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3
Place the fish in a medium sized baking dish. Whisk together the orange juice, zest and juice of 1 lime, minced garlic, and soy sauce and pour over the fish. Allow to marinate for 15 to 20 minutes in the refrigerator.
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4
While the fish is marinating, warm the tortillas in a grill pan or other heavy-bottomed skillet. Heat the pan to mediium-high heat, very lightly brush each side of the tortilla with olive oil, and warm 1 to 2 minutes per side - you want to heat the tortillas just enough to slightly char and add a bit of crispness, but not so much that when you fold it, it cracks. Wrap the tortillas in a clean tea towel to keep warm and set aside.
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5
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Remove the fish from the marinade. Working in batches, add the tilapia fillets cooking 4 to 5 minutes per side - until white and opaque. Transfer the fish to a plate and break it up into large pieces.
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6
Quarter the other lime. To assemble: place a heaping spoonful of fish onto the center of the tortilla. Top with Sriracha Aioli Slaw, sliced avocado, and lime wedges. Serve and Enjoy
