Asian Style Grilled Fish Tacos

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

Cook Time 10

Total Time 25

Course Appetizer, Main Course

Cuisine Asian, Mexican

Servings

Calories 375 kcal

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

*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

Keyword Asian Fish Tacos, Grilled Fish Tacos

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