Asian Fish Tacos
This post may contain affiliate links. See my disclosure policy.
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
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
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!
I stay hydrated with lots of water with fresh squeezed lemon. Have also begun an early morning exercise that I must continue when it’s dark at 6 am. Eat lots of salads with a little protein. The Asian inspired tacos look wonderful.
I love fish tacos ,this recipe looks great. I have never used NAKANO RICE VINEGAR but will try since recipes looks tasy. During summer I used hat, sunscreen and carry bottled lemon water with me and for my kids.
To stay healthy, I make sure to drink water and eat right daily as well as mix up my exercise routine. Our family loves the Nakano vinegars and regularly use them in cooking, and salad dressing to make our eats more interesting.
I just love this post! From the gorgeous shots of your garden’s bounty to the really terrific summer health tips … plus those amazing tacos! So perfect for summer – light and nutritious and full of great flavors! Fabulous! :D ~ Shelley
I drink plenty of water, have light, balanced meals (like the above tacos), and enjoy the vegetable/fruit bounty of the summer. I often use Nakano vinegar as a splash on salads, in dressings and marinades, love it!
summer in Houston is hot hot hot!! We do our daily walk early in the morning to beat the heat. We drink lots of water and our evening suppers consist primarily of salad….light, fresh, and no hot stove.
I get on the water! Paddleboarding, kayaking and swimming keep me cool on hot days and keep me in shape.
Summer is so enjoyable; I like to work in the garden or drive out to the coast to take a walk along the beach. The winter months are so long here, so you have to get out and about as soon as the warm weather arrives.