Asian Fish Tacos With Sesame-Ginger Slaw

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

green cabbage, red bell pepper, green onions, sesame seeds, pepper, garlic, salt, sesameginger dressing, honey, lime juice, sesame oil, stoneground mustard, ginger, garlic, salt, wasabi powder, coconut oil, olive oil, whole wheat flour, salt, cod, flour tortillas, lime, cashews

Taken from www.allrecipes.com/recipe/262514/asian-fish-tacos-with-sesame-ginger-slaw/ (may not work)

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