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.
Provided by Beth Borchers
Categories Main Dish Recipes Taco Recipes
Time 51m
Yield 4
Number Of Ingredients 23
Steps:
- 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.
- 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.
- Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
- 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.
- 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.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 43.3 g, Cholesterol 36.4 mg, Fat 25 g, Fiber 4.4 g, Protein 21.4 g, SaturatedFat 11.4 g, Sodium 878 mg, Sugar 16.1 g
SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW
A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!
Provided by A K
Categories Main Dish Recipes Taco Recipes
Time 4h20m
Yield 4
Number Of Ingredients 27
Steps:
- Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
- Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
- Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
- Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
- Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
- Cook in the preheated oven until warm, 3 to 5 minutes.
- Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g
ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)
Recipe is for a crock pot! Delish and easy! This is based off of a traditional Char Siu sauce, but true to my nature I can never leave well enough alone! I modified this recipe a lot. I just couldn't help myself. Also, the meat is usually prepared over fire or roasted, but I really wanted to find a recipe that worked well in a slow cooker and I think I accomplished that by making my mods. Hope you like it too! ENJOY!
Provided by MixnVixn
Categories Pork
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
- Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
CRISPY FRAGRANT DUCK TACOS WITH ASIAN PEAR AND MANGO SALSA
Steps:
- For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator.
- For the salsa: While the duck marinates, combine the cilantro, ginger, chile, grapefruit, lime juice and zest, pears, mangos, onions and chile flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve.
- Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes.
- Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well.
- Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying.
- Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels.
- To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried chile flakes so guests can season their own and help themselves.
ASIAN SALMON TACOS
This Asian/Mexican fusion dish is ready in minutes-perfect for an on-the-run-meal! If the salmon begins to stick, add 2-3 tablespoons of water and continue cooking. -Marisa Raponi, Vaughan, Ontario
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.
Nutrition Facts : Calories 335 calories, Fat 16g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 208mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic exchanges
ASIAN TACOS
Provided by Food Network
Time 40m
Yield 2 Servings
Number Of Ingredients 12
Steps:
- 1.In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes. 2.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos. 3.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally. 4.To assemble the tacos, place ¼ cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.
ASIAN TACOS
Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
- Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
- Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
Nutrition Facts : Calories 525, Carbohydrate 67 g, Cholesterol 75 mg, Fiber 6 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg
ASIAN-INSPIRED TACOS WITH BLACK AND BLUE TUNA
Fresh tuna, spicy sour cream, and crunchy cabbage are wrapped in warm flour tortillas in this delicious twist on fish tacos. If fresh sushi-grade tuna is not available try halibut, mahi-mahi or other firm fish. Adjust the spiciness of the wasabi-sour cream to your personal taste.
Provided by BAJATHECAT
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
- Remove fish from soy sauce to a plate and season with black pepper; set aside.
- Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
- Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side. Transfer rare tuna to a cutting board and cut into smaller pieces.
- Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
- Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 34.5 g, Cholesterol 34.5 mg, Fat 8.3 g, Fiber 2.3 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 1015.1 mg, Sugar 3.2 g
SALMON FISH TACOS WITH ASIAN SLAW
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
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
ASIAN TACOS
These Asian-inspired chopped steak tacos are served with a cucumber and carrot slaw in ginger, soy and orange dressing.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes.
- In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.
- Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.
- To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 69.7 g, Cholesterol 48.9 mg, Fat 15 g, Fiber 3.8 g, Protein 33.2 g, SaturatedFat 4.6 g, Sodium 3659.4 mg, Sugar 18.8 g
ASIAN BREAKFAST TACOS
Give your breakfast some Asian-fusion inspiration, with a hearty morning recipe that combines potato, sausage and even a hint of maple syrup.
Provided by Molly Yeh
Categories Breakfast
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Chop potato into 1/2-inch cubes. In medium bowl, toss potato with olive oil, salt and pepper. Place in single layer on ungreased cookie sheet. Bake 45 to 60 minutes or until tender and lightly browned.
- Meanwhile, in another medium bowl, mix sausage, 1 tablespoon of the soy sauce, the maple syrup, ginger, pepper flakes and 1 teaspoon of the sesame oil. In 10-inch skillet, cook sausage mixture over medium heat, stirring occasionally and breaking up sausage into small crumbles, until no longer pink.
- In small bowl, beat eggs, splash of water and 2 tablespoons of the green onions. Scramble eggs in 8-inch skillet. Season with salt and pepper to taste.
- When potatoes are done, toss in mixture of remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, the gochujang and lemon juice.
- Warm tortillas in skillet or in microwave. Assemble tacos with tortillas, sausage, eggs, potatoes and remaining green onions.
Nutrition Facts : ServingSize 1 Serving
ZIPPY ASIAN FISH TACOS
Build a tasty taco with this Zippy Asian Fish Tacos recipe. Tilapia fillets covered in panko coating are topped with coleslaw for these Asian fish tacos.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
- Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
- Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.
Nutrition Facts : Calories 490, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 33 g
ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS) 4.75 (4) READY IN: 8HRS 10MINS
How to make Asian Inspired Pulled Pork Shoulder (For Tacos or Sliders) 4.75 (4) READY IN: 8hrs 10mins
Provided by @MakeItYours
Number Of Ingredients 32
Steps:
- In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
- Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
- Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
- Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
- Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
- I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.
ASIAN FISH TACOS WITH A TWIST
ASIAN FISH TACOS WITH A TWIST, COLA REDUCTION SAUCE AND BLACK BEAN CONFETTI! This was for the Ninja Challenge this week. Our ingredients were: Cola, Black Beans and Tilapia This is what we came up with. Heart healthy and full of flavors THAT BURST IN your mouth!!! Even though this recipe was for a "chopped challenge", it's def. going in my cookbook. It's family friendly and HEALTHY!!! What more can a mom want??? I hope you enjoy this as much as we did!!!
Provided by Didi Dalaba @didicoffeegirl
Categories Fish
Number Of Ingredients 30
Steps:
- In a saucepan, add your ingredients for your Cola reduction sauce. Bring to boil, then reduce heat to simmer. Reduce sauce by at least half.
- While sauce is simmering, chop your tomatoes. Add to a bowl, set aside.
- Rinse and drain your black beans, chop your jalapeno, add to bowl.
- Add your corn to the connfetti mixture. Mix your dressing and toss with confetti. Set aside.
- In a sausepan add your poaching spices. Add your water, and bring to rapid boil. Reduce heat, add your fish and simmer a few minutes till cooked thru. Remove, to plate, flake fish.
- Assemble tacos. On your tortilla, add lettuce.
- Add your flaked fish.
- Add your reduction sauce.
- Top with your bean confetti.
- Enjoy!
ZIPPY ASIAN FISH TACOS
These Asian-style fish tacos are guaranteed to be a hit at your house. A few surprise ingredients makes this an easy recipe! Read MoreRead Less
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
- Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
- Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.
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