Pull the fish out the refrigerator at least 20 minutes prior to cooking. This will increase the temperature of the fish so it cooks more evenly in the oven.
Place the fish in a baking dish and brush with olive oil. Then season the fish with salt and pepper.
Rub the five spice powder on the fish and place it in the oven to roast for about 10 minutes. Typically, you should cook fish 8-10 minutes for each inch of thickness.
Prepare the slaw while the fish is cooking. Place the apples, cabbage, cilantro and sliced green onions into a large bowl.
Whisk together the rice wine vinegar, sugar, and olive oil. Toss the dressing with the cabbage and then spinkle with sesame seeds.
Whisk together the mayonnaise, lime juice, honey and Sriracha
When the fish is done, let it cool for about five minutes. Flake the fish for the tacos and assemble with slaw and crema. Load the garnish as desired!
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