Asian Fish Tacos with Sesame-Ginger Slaw recipe

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Ingredients

2 cups thinly sliced green cabbage
½ cup thinly sliced red bell pepper
⅓ cup sliced green onions (1/4-inch pieces)
1 tablespoon sesame seeds
¼ jalapeno pepper, thinly sliced
1 teaspoon dried garlic flakes
½ teaspoon salt
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon toasted sesame oil
1 teaspoon stone-ground mustard
1 teaspoon grated fresh ginger
½ teaspoon dried garlic flakes
¼ teaspoon salt
⅛ teaspoon wasabi powder
3 tablespoons coconut oil
1 tablespoon olive oil, or as needed
⅓ cup whole wheat flour
¼ teaspoon salt
1 (12 ounce) cod, cut into 1-inch chunks
4 (6 inch) flour tortillas
½ lime, or to taste
¼ cup roasted cashews

Nutrition Info

467.8 calories
carbohydrate: 43.3 g
cholesterol: 36.4 mg
fat: 25 g
fiber: 4.4 g
protein: 21.4 g
saturatedFat: 11.4 g
servingSize: -
sodium: 878 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.

  2. Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.

  3. Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.

  4. Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.

  5. Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw, top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

Recipe Yield

4 tacos

Recipe Note

I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch.

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