Fish Tacos with an Asian Flair

The Kitchen Beet - Fish Tacos

I love colorful food. Though I have few “rules” for food, if I had to sum up my food philosophy, it would be something like: “Make the majority of what you eat + eat all of the colors. The end.” I was chatting about this space with my girlfriend when we were in Vermont last weekend and mentioned I’ve come to a purpose for this food blog, without really meaning to. When I first started thinking about creating a spot to put all of my favorite recipes for friends and family, that was really my only goal. It’s become a little more concrete as I get further into it: I’m really on a mission to get people to make more of what they eat!

Though I primarily eat whole foods, I don’t have any hard lines about not eating wheat or dairy or the occasional bit of sugar. I just try to make and eat a variety of foods that make me feel good, and use local, seasonal ingredients as often as possible. That works! These fish tacos are included in the “Even My Sisters Can Make It” category because the prep is pretty quick and easy.

Fish Tacos with an Asian Flair 

The Fish
1 lb. white, flaky fish such as cod, halibut or mahi mani
1 – 2 TBSP extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. smoked paprika
1/8 tsp. garlic powder
pinch cayenne
1 TBSP lime juice

The Slaw
1 c. green cabbage, shredded
1 c. purple cabbage, shredded
1 c. carrots, shredded
2 TBSP rice vinegar
sea salt
freshly ground black pepper

The Sriracha Sauce
1/4 c. plain greek yogurt (you could use mayo if you’d rather)
1 TBSP Sriracha
1 garlic clove, minced
1 TBSP lime juice
sea salt

Corn tortillas
Extra lime wedges

Preheat oven to 400 F. Using a pastry brush, coat fish in in a thin layer of olive oil. Mix kosher salt, smoked paprika, garlic powder and cayenne in a small bowl. Spread spices evenly over fish. Squeeze about 1TBSP of fresh lime juice over fish. It’s fine if some of the juices and spices pool to the side of the fish. Bake for about 12 – 14 minutes, checking to ensure fish is fully cooked.

While your fish is baking, toss shredded green and purple cabbages and carrots in a medium bowl with rice vinegar and sea salt and black pepper to taste.

Mix Sriracha, a minced garlic clove, lime juice and sea salt with your choice of plain greek yogurt or mayo in a small bowl.

When the fish is done, start with warmed corn tortillas (they taste so much better than cold, and they wrap easier), layering baked fish, Sriracha sauce and slaw. Top with as much avocado and cilantro as you’d like, and squeeze fresh lime juice over top.

Eat. Repeat!

One thought on “Fish Tacos with an Asian Flair

  1. Pingback: Mango Coconut Curry | The Kitchen Beet

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