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

Asian Fish Tacos

By Kimberly Killebrew

Fresh, healthy and delicious, these Asian-inspired fish tacos are ready for the table in just 30 minutes!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 4

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

*Time saver: Use 4 cups pre-shredded coleslaw mix instead of cabbage and carrots.

*Nutrition information for 2 tacos (values are rounded to the nearest whole number): 400 calories; 15 g fat (2.5g saturated fat); 50 mg cholesterol; 45 g carbohydrate; 28 g protein; 8 g fiber; 440 mg sodium; 13 g sugar; 110% vitamin A, 70% vitamin C, 15% calcium, 15% iron

Nutrition

Serving: 2tacosCalories: 375kcalCarbohydrates: 43gProtein: 23gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 43mgSodium: 610mgPotassium: 853mgFiber: 9gSugar: 13gVitamin A: 5602IUVitamin C: 29mgCalcium: 98mgIron: 2mg

Course Appetizer, Main Course

Cuisine Asian, Mexican

Tried this recipe?Let us know how it was!

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!

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