Best 2 Asian Fish Tacos With Sesame Ginger Slaw Recipes

Tantalize your taste buds with an exquisite culinary journey to the Far East with these Asian Fish Tacos. Picture tender, flaky fish enveloped in a warm tortilla, topped with a symphony of vibrant flavors and textures that will transport you to the bustling streets of an Asian market. The sesame-ginger slaw adds a refreshing crunch and tangy zest, perfectly complementing the savory fish. These tacos are not just a meal; they are an experience that will leave you craving for more.

In this culinary adventure, you'll discover two tantalizing recipes that will guide you in creating these Asian Fish Tacos from scratch. The first recipe takes you through the art of preparing the sesame-ginger slaw, a harmonious blend of shredded cabbage, carrots, and red bell pepper, tossed in a delectable dressing infused with sesame oil, ginger, and rice vinegar. The second recipe unveils the secrets of making the perfect fish tacos, starting with the marinade that infuses the fish with a burst of Asian flavors. You'll learn the technique of pan-frying the fish to achieve a crispy exterior and a succulent, tender interior. Assemble all these components, and you'll have a taco feast that will delight your senses and leave you with a satisfied smile.

Here are our top 2 tried and tested recipes!

ASIAN SLAW WITH GINGER PEANUT DRESSING

Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories Salads

Yield 6 as a side dish

Number Of Ingredients 17

Ingredients

¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

Steps:

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

SALMON FISH TACOS WITH ASIAN SLAW

Salmon Fish Tacos with Asian Slaw image

Do you love fish tacos? Do you love Asian flavors? These salmon tacos are the best of both worlds.

Provided by Richtaylor

Categories Mexican Fish Tacos

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup white wine vinegar
3 tablespoons sesame oil
1 tablespoon white sugar
1 tablespoon soy sauce
1 teaspoon lime juice
1 (16 ounce) package coleslaw mix
¼ cup sliced green onions
1 tablespoon olive oil
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
6 (6 inch) corn tortillas

Steps:

Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 23.5 g, Cholesterol 21.9 mg, Fat 13 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 201 mg, Sugar 2.5 g

Tips:

Choose the Right Fish: Opt for a firm and flaky fish like tilapia, cod, or halibut. These hold up well during cooking and absorb the flavors of the marinade.
Make a Flavorful Marinade: The marinade is key to infusing the fish with Asian flavors. Use a combination of soy sauce, sesame oil, ginger, garlic, and lime juice. You can also add a touch of honey or brown sugar for sweetness.
Grill the Fish to Perfection: Grill the fish over medium heat until it's cooked through but still tender and flaky. The fish should reach an internal temperature of 145°F (63°C).
Prepare a Refreshing Slaw: The slaw adds a crisp and refreshing element to the tacos. Combine shredded cabbage, carrots, red onion, and cilantro. Dress it with a mixture of mayonnaise, sesame oil, rice vinegar, and ginger.
Assemble the Tacos: Place the grilled fish in warm tortillas and top with the slaw, avocado slices, and a squeeze of lime. Serve with additional Asian-inspired sauces, such as sriracha or hoisin sauce.

Conclusion:

These Asian Fish Tacos with Sesame Ginger Slaw offer a delightful blend of flavors and textures. The marinated fish is tender and flaky, while the slaw is crisp and refreshing. The combination of Asian-inspired ingredients creates a unique and memorable taco experience. Whether you're hosting a party or enjoying a casual weeknight meal, these tacos are sure to be a hit. So, fire up your grill and get ready to savor the taste of these tantalizing tacos!