Fusion Fish Tacos
From notyourmomma 12 years ago
- 1 hr to make
- Serves 6
We took some lovely grouper, dusted it with spice, pan fried it and tucked in a tortilla with lots of yummy accompaniments. Delightful meal and lots of leftovers to morph into other dishes.
Ingredients
- 3 large fish fillets, a firm white fish that you can cut into fingers or strips shopping list
- flour tortillas shopping list
- oil/butter 2 tbsp each shopping list
- cumin shopping list
- ground ginger shopping list
- salt and pepper shopping list
- lime wedges shopping list
- queso fresco (mexican crumbling cheese, similar to dry ricotta) shopping list
Asian Slaw:
- 1/2 head of shredded cabbage prefer Savoy but used green shopping list
- 1 red pepper, cut in julienne strips shopping list
- 1 bunch of green onions, diced shopping list
- 3 mini cucumbers fancy thin skinned, sliced in rounds shopping list
- 1 jalapeno, stemmed, seeded and diced shopping list
- 1/2 cup of torn cilantro leaves shopping list
- 1/4 cup of minced mint leaves shopping list
- 2 tsp of sugar shopping list
- 1 tbsp of fish sauce shopping list
- 1 tbsp of Yuzu Pao shopping list
- juice of one lime shopping list
- 2 tbsp of oil shopping list
avocado Sauce
- 1 large ripe avocado cut in chunks shopping list
- 2 limes, juiced shopping list
- 1 bunch of green onions, diced shopping list
- 2 jalapenos, seeded and diced shopping list
- 1 tsp of salt shopping list
- 1/2 tsp of cumin shopping list
pickled Onions
- One large red onion, sliced as thin as possible shopping list
- 1/4 cup of rice wine vinegar shopping list
- 1 tbsp of sugar shopping list
- pinch of salt shopping list
- sliced mint leaves shopping list
- zest of one lime shopping list
wasabi sauce
- 1/3 cup of mayo mixed with a bit of rice wine vinegar (tsp) shopping list
- 1 tbsp of lemongrass paste (from a tube) shopping list
- 2 tbsp of wasabi paste (from a tube) shopping list
- Homemade Sweet thai chile Sauce shopping list
How to make it
- I know the list of ingredients looks intimidating, but it was a snap to fix.
- Mix the Asian slaw together and allow to soften for 2 hours or so.
- Make the Sweet Thai Chile sauce and refrigerate.
- Mix the Wasabi sauce and refrigerate.
- Mix together Avocado sauce and refrigerate.
- Assemble the pickled onions at least an hour ahead of time. See Photo
- Cut the fish into strips.
- Season well with salt, pepper, cumin and ground ginger. See Photo
- Heat a skillet on stove top.
- Add oil and butter until foaming.
- Add seasoned fish fingers and cook two minutes or so per side until the fish is just flaky and opaque.
- Assemble fish tacos with condiments of choice See Photo
- couple pieces of fish tucked in warmed tortilla
- top with slaw, onions, avocado sauce and sauces of choice.
- Sprinkle with crumbled queso fresco
- Add a squeeze of fresh lime juice.
- Enjoy. See Photo
- Since we had giant tortillas we made burritos with a layer of yellow rice under the fish and fixin's See Photo. It was so filling. Whew...a work of art.
pickled onions and crumbled queso fresco
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fish strips/fingers
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yellow rice, homemade, no mix
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Avocado sauce
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stuffed fusion fish burrito
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People Who Like This Dish 3
- clbacon Birmingham, AL
- jett2whit Union City, GA
- mommabaker Nowhere, Us
- notyourmomma South St. Petersburg, FL
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