Description
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.
Ingredients
- 2 cups thinly sliced green cabbage
- ½ cup thinly sliced red bell pepper
- ⅓ cup sliced green onions (1/4-inch pieces)
- 1 tablespoon sesame seeds
- ¼ jalapeno pepper, thinly sliced
- 1 teaspoon dried garlic flakes
- ½ teaspoon salt
- 3 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 teaspoon stone-ground mustard
- 1 teaspoon grated fresh ginger
- ½ teaspoon dried garlic flakes
- ¼ teaspoon salt
- ⅛ teaspoon wasabi powder
- 3 tablespoons coconut oil
- 1 tablespoon olive oil, or as needed
- ⅓ cup whole wheat flour
- ¼ teaspoon salt
- 1 (12 ounce) cod, cut into 1-inch chunks
- 4 (6 inch) flour tortillas
- ½ lime, or to taste
- ¼ cup roasted cashews
Prep Time: 45 mins
Cook Time: 6 mins
Total Time: 51 mins
Servings: 4