asian fish tacos with sesame-ginger slaw

asian fish tacos with sesame-ginger slaw
  • Slaw:
  • 2 cups thinly sliced green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/3 cup sliced green onions (1/4-inch pieces)
  • 1 tablespoon sesame seeds
  • 1/4 jalapeno pepper, thinly sliced
  • 1 teaspoon dried garlic flakes
  • 1/2 teaspoon salt
  • Sesame-Ginger Dressing:
  • 3 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon stone-ground mustard
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon dried garlic flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon wasabi powder
  • Fish:
  • 3 tablespoons coconut oil
  • 1 tablespoon olive oil, or as needed
  • 1/3 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1 (12 ounce) cod, cut into 1-inch chunks
  • 4 (6 inch) flour tortillas
  • 1/2 lime, or to taste
  • 1/4 cup roasted cashews


  1. 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.
  2. 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.
  3. Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
  4. 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.
  5. 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.

08/13/2019
asian fish tacos with sesame-ginger slaw, recipe PT15M PT1H 5 455 calories

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