Fish Tacos with Pickled Ginger Slaw
Perfect for the summer, these Asian-inspired fish tacos are refreshing with a kick of spice.
Keywords
- purveyors of fine ingredients
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Cooking tools:
- Instant-read thermometer
- Oven
- Refrigerator
- Baking dish
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Plastic wrap
- Skillet
Ingredients
- 2 pounds tilapia (or other mild white fish) fillets
- 2 cloves garlic, roughly chopped
- 3 tablespoons scallion, white parts only, roughly chopped
- Juice of 1 lime
- 2 tablespoons Roland® Soy Sauce
- 2 tablespoons honey
- 1 tablespoon Roland® Sesame Oil
- Tortillas
- Lime wedges, for garnish
- Cilantro leaves, for garnish
- Roland® Thai Sweet Chili Sauce, for drizzling
- 2 cups shredded white cabbage
- 1/2 cup shredded carrots
- 1/4 cup scallion greens, thinly sliced
- 1 cup Roland® Sliced Water Chestnuts, julienned
- 2 teaspoons Roland® Sesame Oil
- 1/4 cup Roland® Seasoned Rice Wine Vinegar
- 2 tablespoons Roland® Sushi Ginger, minced
- 1 tablespoon Roland® Soy Sauce
- 1 tablespoon sugar
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