Asian Fish Tacos with Sesame-Ginger Slaw

I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch.

• Preparation Time: 45 mins
• Cooking Time: 6 mins
• Total Time: 51 mins
• Calories: 468 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon salt
• 3 tablespoons honey
• 1 tablespoon sesame seeds
• ⅓ cup whole wheat flour
• 1 teaspoon grated fresh ginger
• 1 tablespoon olive oil, or as needed
• 4 (6 inch) flour tortillas
• 3 tablespoons lime juice
• 3 tablespoons coconut oil
• 1 teaspoon stone-ground mustard
• 1 tablespoon toasted sesame oil
• ½ cup thinly sliced red bell pepper
• 2 cups thinly sliced green cabbage
• ⅓ cup sliced green onions (1/4-inch pieces)
• ¼ jalapeno pepper, thinly sliced
• 1 teaspoon dried garlic flakes
• ½ teaspoon dried garlic flakes
• ⅛ teaspoon wasabi powder
• 1 (12 ounce) cod, cut into 1-inch chunks
• ½ lime, or to taste
• ¼ cup roasted cashews

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.