Fish tacos and Thai food are two of my faves!! And this Fish Taco’s with a Thai Twist recipe brings them together nicely 🙂
Amazing flavour comes from a balance of tastes. And Thai food does this so well.
Traditional Thai food includes the five main flavours we taste in our mouth: salty, sour, sweet, bitter and umami, the latter being Japanese for “yummy”—more of a savory flavour like tamari (soy sauce) or mushrooms.
On top of all those yummy sensations, Thai food likes to kick it up a notch by adding in some heat. Consider it the final stroke on your palate, like an artist swiping one final brush to complete their masterpiece. But instead of something you can admire only with your eyes, this party in your mouth is a feast for multiple senses.
I have swapped out the peanut butter normally found in Thai sauces for almond butter, which is easier to digest. But you choose whatever you prefer. Just make sure the nut butter is clean (only nuts with no added sugars or oils, and check the sodium content too).
From a nutrition standpoint
White fish is low in fat, contains iodine and is a good source of protein. The recipe as a whole provides excellent sources of immune system-supporting vitamins like A, C and E, along with B’s.
The veggies are nutrient-dense and high in fibre. They’re also rich in health-promoting antioxidants, which help to protect against cellular damage in our body.
This recipe uses veggies with bright colours that are loaded with phytochemicals. By painting your plate with the colours of the rainbow, you receive a nice variety of phytonutrients and prebiotics (food for our friendly bacteria) that, in turn, nourish every cell in our bodies.
Purple cabbage (a.k.a. red cabbage) contains one of the highest amounts of antioxidants. It also contains a good source of sulforaphane (SNF), which forms when the cabbage is cut or well chewed. This amazing phytochemical brings soooo much to the plate and our health.
Some studies have shown SNF to be anti-inflammatory, and since inflammation and damage from free radical stress (oxidization) contributes to disease (including cancer), this is a solid phytochemical to have around!
The avocado and fish are really healthy fats. And adding a nice citrus note not only helps the flavours pop, it also protects the good fats and veggies from oxidizing, while keeping the nutrients from spoiling. Healthy cooking at its best!
Trick of the trade:
When grilling, dip half a raw onion in a little avocado oil (a high-smoking-point oil), then grab your tong and rub the clean grill while it heats up. If you have a well-seasoned grill, you may skip this step, since the grill will already have built up a nice natural coating to prevent food from sticking to it.
Zero Food Waste Tip:
For zero food waste, grill the onion after lightly oiling the clean grill. You can add it to the tacos or save it for another meal.
Prep ahead:
To save time, you can prep the dressing and slaw up to a couple days ahead. Just squeeze a little lime on the shredded carrots and radishes to help maintain their freshness.
Don’t let all these ingredients intimidate you. They are easy to find and are key for building flavour. Once you have made this recipe and tasted it, it will surely become one of your new favourites!
If you have prepped the dressing and slaw ahead, this becomes a very simple meal to throw together from within 20 minutes of the time you walk in the door. Also, it’s great to make for entertaining. And with the prep work done ahead, you can spend more time with your company.
Enjoy these simple Fish Taco’s with a Thai Twist!!
Fish Taco's with a Thai Flare
Equipment
- Small Stainless Steel Pot
- Grill
- Measuring cups
- measuring spoons
- cutting board
Ingredients
Tacos
- 2 pounds White fish fillets about 5-6 fillets ( 5-6 oz each)
- Oil for the grill Avocado or coconut
- 12 Flour tortillas Brown rice or non-gmo corn, 6 inches
- 1 Avocado thinly sliced
- Fresh cilantro Fresh
- 6 Lime
Thai Slaw Dressing
- 1 tbsp Fish sauce
- 2 Lime freshly squeezed (about 1/4 cup)
- 2 teaspoons Sesame oil
- 1 teaspoon Chile paste red
- 1/2 cup Unsweetend Coconut milk more if needed
- 1/2 cup Almond Butter
- 1 teaspoon Honey, raw more to taste
- Red pepper flakes optional
Thai Slaw
- 2 cups Red cabbage thinly sliced, about 1/4 to 1/2 of a small cabbage
- 2 Carrot shredded
- 1 Radish daikon, shredded
- 1/2 Red onion medium, thinly sliced
Instructions
- To make the Slaw Dressing, whisk fish sauce, lime juice, sesame oil, chili paste, coconut milk and almond butter together in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Thin with coconut milk if needed to obtain a sauce that pours easily. Taste and adjust seasoning with honey and red pepper flakes.
- To make the Thai Slaw, combine red cabbage, carrots, daikon and red onion in a large bowl. Toss with half of slaw dressing. Set remaining dressing aside for serving with tacos. The remaining dressing can be served warm or at room temperature.
- Preheat grill to medium heat. Rub both sides of fish with a little oil. When grill is heating up, dip half a raw onion in little oil. Grab your tongs and rub the onion over the grill (optional). Once grill is ready. Grill fish 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. During the last few minutes of grilling, place the tortillas on the grill over low heat, turning once while fish cooks.
- When fish is done, remove it from the grill and cut into pieces if needed. Assembly tortillas starting with fish, then coleslaw and finish with drizzling a little dressing on top.
Notes
Nutrition