Asian Fish Tacos with Sesame-Ginger Slaw recipe
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Ingredients
- 2 cups thinly sliced green cabbage ½ cup thinly sliced red bell pepper ⅓ cup sliced green onions (1/4-inch pieces) 1 tablespoon sesame seeds ¼ jalapeno pepper, thinly sliced 1 teaspoon dried garlic flakes ½ teaspoon salt 3 tablespoons honey 3 tablespoons lime juice 1 tablespoon toasted sesame oil 1 teaspoon stone-ground mustard 1 teaspoon grated fresh ginger ½ teaspoon dried garlic flakes ¼ teaspoon salt ⅛ teaspoon wasabi powder 3 tablespoons coconut oil 1 tablespoon olive oil, or as needed ⅓ cup whole wheat flour ¼ teaspoon salt 1 (12 ounce) cod, cut into 1-inch chunks 4 (6 inch) flour tortillas ½ lime, or to taste ¼ cup roasted cashews
Nutrition Info
- 467.8 caloriescarbohydrate: 43.3 gcholesterol: 36.4 mgfat: 25 gfiber: 4.4 gprotein: 21.4 gsaturatedFat: 11.4 gservingSize: -sodium: 878 mgsugar: 16.1 gtransFat: : -unsaturatedFat: : -
Directions Asian Fish Tacos with Sesame-Ginger Slaw
Directions
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Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw, top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.