Asian Fusion Fish Tacos
A delightful fusion of Asian flavors in a classic fish taco. Crispy fish fillets are paired with fresh slaw and a zesty Asian-inspired sauce, creating a unique and delicious meal for four.
- Prep Time: 20 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ lb white fish fillets (such as cod or tilapia), cut into strips
- ½ 1/2 cup all-purpose flour
- ½ 1/2 cup cornmeal
- ½ tsp garlic powder
- ½ tsp paprika
- ½ Salt and pepper to taste
- ½ Vegetable oil for frying
- 1 cups shredded cabbage
- ½ carrot, julienned
- ½ 1/4 cup chopped cilantro
- 1 tbsp rice vinegar
- ½ tbsp soy sauce
- ½ tbsp honey
- ½ tsp sesame oil
- ½ 1/4 cup mayonnaise
- ½ tbsp Sriracha sauce
- ½ tbsp lime juice
- ½ 1/2 tsp grated ginger
- ½ clove garlic, minced
- 4 small corn or flour tortillas, warmed
- ½ Sliced avocado
- ½ Sesame seeds for garnish
Instructions
- In a bowl, mix flour, cornmeal, garlic powder, paprika, salt, and pepper.
- Dredge fish strips in the flour mixture, shaking off excess.
- Heat oil in a skillet over medium-high heat. Fry fish strips until golden and cooked through, about 2-3 minutes per side. Drain on paper towels.
- In a separate bowl, combine shredded cabbage, julienned carrot, and chopped cilantro.
- In a small bowl, whisk together rice vinegar, soy sauce, honey, and sesame oil. Toss the dressing with the slaw mixture.
- In another bowl, mix mayonnaise, Sriracha sauce, lime juice, grated ginger, and minced garlic to make the sauce.
- To assemble tacos, place a spoonful of slaw on a tortilla, top with a piece of crispy fish, drizzle with sauce, and add sliced avocado.
- Garnish with sesame seeds and additional cilantro. Serve warm and enjoy!
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 25g |
| carbohydrates | 35g |
| fat | 15g |
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