Asian Fish Tacos
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This Asian Fish Tacos recipe comes together in just 30 minutes! These grilled fish tacos are fresh, healthy and utterly delicious!
Our Summer here has been a hot one! It’s been a record low for rain with a grueling consistent 85-95 degree weather. But it sure has done absolute wonders for our garden!
In addition to those beauties below, we’ve got beets, kohlrabi, collard greens, carrots, green beans, black eyed peas, crookneck squash, radishes, 10 different tomato varieties, sweet corn, acorn squash, spaghetti squash (42 of them, yikes!), pumpkins, Brussels sprouts, strawberries, celery, watermelons, cantaloupes, and more!
Asian Fish Tacos Recipe
When it’s hot outside spending a lot of time over the stovetop or in front of a hot oven isn’t fun. These tacos require just a brief grilling time for the fish and prep time is minimal. Just chop the veggies and grill the fish and whisk together the refreshing vinaigrette.
Note: If you don’t have an outdoor grill you can grill the fish in the oven.
To assemble the tacos, pile the fish on the taco shells with some slaw and avocado and serve with some extra slaw on the side. That’s it, a very simple, tasty and healthy Summer meal. Serve these Asian Fish Tacos as part of a main course or as an appetizer.
Enjoy!
For more favorite fish dishes try my:
- Fish Cakes
- Teriyaki Salmon
- Honey Orange Glazed Salmon
- Grilled Salmon with Peach Salsa
- Smoked Salmon Spread
- Pecan Crusted Salmon with Bacon Fat Maple Glaze
- Salmon with Cranberry Ginger Mustard Sauce
- Salmon Risotto with Preserved Lemon
- Fish and Chips
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Asian Fish Tacos
Ingredients
- For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons honey
- 1 tablespoon dark sesame oil
- For the Slaw:
- 3 cups shredded cabbage , purple and/or Napa
- 1 cup shredded carrot
- 1/4 cup chopped green onions
- 1/4 cup thinly sliced radish
- 1/4 cup chopped cilantro
- For the Tacos:
- 8 corn tortillas , warmed
- 12 ounces white fish, lightly salted and grilled (on barbecue or in the oven)
- 1 avocado , sliced
Instructions
- To grill the fish: Heat the grill to medium-high. Be sure the grates are clean and well-oiled or the fish will stick. Place the fish on the hot grill and grill on each side for 2-3 minutes, depending on the thickness of the fish. The internal temperature of the fish should register between 130-135°F. Let the fish rest for a couple of minutes. Alternately, cook the fish in the oven: Preheat to 450 F, place fish on a lightly greased baking sheet and bake for 10-15 minutes, depending on thickness.
- To make the dressing: Whisk the rice vinegar, tamari, honey and sesame oil together in a large bowl. Add the shredded cabbage, carrots, green onions, radish, cilantro and toss to coat.
- To serve, top the warm tortillas with fish, slaw and slices of avocado. Serve immediately with some extra slaw on the side.
Notes
Nutrition
Originally published on The Daring Gourmet August 25, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Just to clarify – you cook the fish first then coat them with the dressing after cooking them? Thanks – these look great and I want to make tonight
Hi Amanda, you make the slaw with the dressing and grill the fish – then top the tacos with the grilled fish, slaw, etc. Happy cooking!
Hi Kimberly, I will be attempting these tacos tomorrow. I have an idea- I think they might benefit from a little creme fraiche as a topping. What do you think?
Definitely, Valerie! By the way, this recipe is actually the only one on my blog that I didn’t develop myself – it’s from a nutritionist who developed it for NAKANO. Some creme fraiche sounds like a terrific addition.
Hi Kimberly,
I just found your website while looking for an interesting but simple fish taco. I love your breezy style and your recipe has struck just the right chord, so I cna’t wait to try it.
In answer to your question about keeping healthy during the summer, I started to laugh because I still teach during the summer and it is so exhausting for someone my age. (ahem, I don’t care to give out a figure, but think your granny.lol) The way that I manage to teach my college freshmen who don’t want to be in a classroom on a fine June day is to have them read exciting essays about provocative topics such as using GMO’s or discovering how fast food as burdened our agriculture system. Such fun arguments keep everyone including me interested and excited about learning. Nothing is healthier than keeping your brain stimulated. As for keeping healthy with food, summer is the best time to enjoy many a vegetable dinner what with all the fresh greens, the corn just coming in, the tomatoes just ripening, and the squash filling all corners of the gardens everywhere in town. That’s my answer to keeping healthy – finding those farmer’s markets and enjoying the fresh produce as it becomes available. Using different vinegars would be so lovely as I prepare those fresh vegetables, so I am hoping my reply wins me your wonderful vinegar prize.lol.
Oh goodness! These tacos look so fresh and flavorful….not to mention gorgeous! I would love these!
Well I am so jealous! I thought that my garden would do amazing in these hot temperatures, but it was a total bust! I’m thinking I probably watered way less than I needed to. Oh well hopeful for next year! And these fish tacos look fabulous by the way!
I love me some tacos. Great combo!
I enjoyed reading your post and love how you included so many veggies in your recipe!