Fish Taco's with a Thai Flare
If you love fish tacos and Thai food, this is a must try!! So delicious!!
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
Tip! If you like the idea of using half of an raw onion to rub a little oil on the grill, try gilling the onion on the side while grilling the fish for zero food waste. Only, though, if you started with a really clean grill.
Make it nut free? Swap out the almond butter for a seed butter of your choice.
Don't have a grill? You can bake the fish in the oven at 375 degrees for 10-15 minutes on a sheet pan with parchment paper. And prepare the sauce while the fish is baking. :-)
You can also warm up the tortillas towards the end of baking directly on a rack in the oven.
Enjoy!!
Nutrition
Serving: 2tacosCalories: 595kcalCarbohydrates: 49gProtein: 42gFat: 29gSaturated Fat: 7gCholesterol: 76mgSodium: 756mgPotassium: 1114mgFiber: 8gSugar: 8gVitamin A: 3799IUVitamin C: 34mgCalcium: 196mgIron: 5mg
Tried this recipe?Let us know how it was!