Asian Fish Tacos with Cucumber Salsa
| Serves | 6 |
|---|---|
| Ingredients | Seafood, Vegetables, Beverage Alcohol |
| Day Part | Dinner, Lunch |
| Menu Part | Sandwich/Wrap |
| Cuisine Type | Asian |
An Asian take on a very popular dish. Simple fried fish served in tortillas with hoisin sauce and Cucumber Salsa. Delicious!
Ingredients
1 English cucumber, peeled, seeded, and chopped
1⁄2 cup chopped, seeded red bell pepper
1⁄2 cup chopped red onion
1⁄4 cup chopped cilantro
1⁄3 cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. sugar
2 tbsp. toasted sesame seeds
Vegetable oil
1 1⁄2 lb. breaded flounder or catfish
12 taco-size flour tortillas, warmed
1⁄2 cup hoisin sauce
Shredded napa cabbage, shredded carrots, slivered gingerroot, and cilantro sprigs, for garnish
Soy sauce
Steps
1. Combine cucumber, bell pepper, red onion, and chopped cilantro in bowl. Add rice
wine vinegar, sesame oil, sugar, and sesame seeds; toss to combine. Set salsa aside.
2. Heat 3 in. of vegetable oil in deep fryer. Cut fish into strips and deep-fry until crispy; drain on paper towels.
3. For each taco, spread a little hoisin sauce on each tortilla. Add a few pieces of fish and top with cucumber salsa. Garnish with cabbage, carrots, ginger, and cilantro sprigs; sprinkle with soy sauce.