Fish taco with asian slaw
Recently I have started to cater a Plastic surgeons office catering hot lunches for them. They are very busy and need food brought in that is healthy and delicious. The office is a medi spa as well, so they are interested in clean, wholesome, good food without preservatives, but, when they ate out, they never knew what they were getting. I came up with an Asian fish taco for the satisfaction of eating full flavored, healthy and satisfying cuisine. It also means a lot to me and to their staff that it is not full of anything but fresh ingredients.
The fish in the tacos are cod loins, you need a firm fish. Halibut and Mahi would be other great choices for the fish part of the taco. The Asian slaw is full of healthy antioxidant's. It is loaded with so many vegetables and the dressing is very flavorful. The combination of the sweet, tender fish and the tortilla loaded with the Asian slaw provides you with a mouthful of crunch and tenderness of delicious fish. I serve this with my fried rice recipe, after eating this you are good for an afternoon of hard work and clear thinking. Not to mention, you might even lose a pound or two. This fish taco packs in only 280 calories! Enjoy!
Recipe: serves 6
Fish Tacos:
6 six inch cod loins each cut in half....provides each person with two tacos ( mahi mahi and halibut are other great choices for fish)
12 six inch flour tortillas
12 leaves of boston lettuce or bibb
Fish marinade:
1T. minced garlic
1T. minced ginger
1T. lemon juice
salt and pepper to taste
1/4 c. soy sauce
3T. olive oil
1t. sesame oil
2T. hoisen sauce
2 T. black sesame seeds
1t. sriracha chilie sauce or to taste
Mix all ingredients together. Cut fish loins in half and marinate for 2 hours or more. When ready to cook. Put 1 T. of olive oil in a large saute pan and sear on each side until cooked through. About 2 minutes on each side. When finished cooking sprinkle with black sesame seeds and set aside on a flat baking sheet. Let them rest so they will firm up before serving.
Slaw ingredients:
1/2 c. bean sprouts
1/2 c. shredded cabbage
1/2 c. shredded napa cabbage
1/2 c. julienned carrots
1 c. snap peas...they take up a lot of room so you need a cup.
1/2 c. red onions sliced thin
1/2 c. red pepper sliced length wise and thin
1/2 c. chopped green onions
Slaw dressing:
1/4 c. olive oil
1T. chopped or minced ginger
1 T. chopped or minced garlic
5 T. soy sauce
4 T. mirin
2T. lemon juice
1t. sesame oil
1/4 c. rice vinegar
2 T. brown sugar
1T. sriracha chilie sauce ...more if you like it hot and less if you don't.( this is spicy, you can omit this but, I think it compliments the sweetness of the brown sugar.)
salt and pepper to taste
Chop all your vegetables into a large bowl. Mix all dressing ingredients together in a separate bowl and pour over the slaw vegetables. Salt and pepper to taste and let rest for at least 2 hours. I have done this overnight and it is still very crispy the next day.
Lay out your flour tortilla, put lettuce on top of the tortilla, add cod loin and top with the slaw! Now take that bite! CRUNCH AWAY! Enjoy!
The fish in the tacos are cod loins, you need a firm fish. Halibut and Mahi would be other great choices for the fish part of the taco. The Asian slaw is full of healthy antioxidant's. It is loaded with so many vegetables and the dressing is very flavorful. The combination of the sweet, tender fish and the tortilla loaded with the Asian slaw provides you with a mouthful of crunch and tenderness of delicious fish. I serve this with my fried rice recipe, after eating this you are good for an afternoon of hard work and clear thinking. Not to mention, you might even lose a pound or two. This fish taco packs in only 280 calories! Enjoy!
Recipe: serves 6
Fish Tacos:
6 six inch cod loins each cut in half....provides each person with two tacos ( mahi mahi and halibut are other great choices for fish)
12 six inch flour tortillas
12 leaves of boston lettuce or bibb
Fish marinade:
1T. minced garlic
1T. minced ginger
1T. lemon juice
salt and pepper to taste
1/4 c. soy sauce
3T. olive oil
1t. sesame oil
2T. hoisen sauce
2 T. black sesame seeds
1t. sriracha chilie sauce or to taste
Mix all ingredients together. Cut fish loins in half and marinate for 2 hours or more. When ready to cook. Put 1 T. of olive oil in a large saute pan and sear on each side until cooked through. About 2 minutes on each side. When finished cooking sprinkle with black sesame seeds and set aside on a flat baking sheet. Let them rest so they will firm up before serving.
Slaw ingredients:
1/2 c. bean sprouts
1/2 c. shredded cabbage
1/2 c. shredded napa cabbage
1/2 c. julienned carrots
1 c. snap peas...they take up a lot of room so you need a cup.
1/2 c. red onions sliced thin
1/2 c. red pepper sliced length wise and thin
1/2 c. chopped green onions
Slaw dressing:
1/4 c. olive oil
1T. chopped or minced ginger
1 T. chopped or minced garlic
5 T. soy sauce
4 T. mirin
2T. lemon juice
1t. sesame oil
1/4 c. rice vinegar
2 T. brown sugar
1T. sriracha chilie sauce ...more if you like it hot and less if you don't.( this is spicy, you can omit this but, I think it compliments the sweetness of the brown sugar.)
salt and pepper to taste
Chop all your vegetables into a large bowl. Mix all dressing ingredients together in a separate bowl and pour over the slaw vegetables. Salt and pepper to taste and let rest for at least 2 hours. I have done this overnight and it is still very crispy the next day.
Lay out your flour tortilla, put lettuce on top of the tortilla, add cod loin and top with the slaw! Now take that bite! CRUNCH AWAY! Enjoy!
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