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