Fish Tacos with Pickled Ginger Slaw | Recipes | Roland Foods

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
• Combine garlic, chopped scallion, lime juice, soy sauce, honey, and sesame oil in a small mixing bowl, and whisk well until honey dissolves.
• Place fish in a large baking dish, and pour the marinade over the top.
• Turn fish to coat. Cover the baking dish and place in the refrigerator to marinate for at least 20 minutes, but not more than an hour.
• Place the cabbage, carrots, scallions, and water chestnuts in a bowl.
• For the dressing, combine sesame oil, rice wine vinegar, pickled ginger, soy sauce, and sugar in a separate bowl, and whisk until sugar dissolves.
• Pour the dressing over the slaw and toss well. Set aside.
• Preheat oven to 400 degrees F.
• Bake the fish, uncovered, in the marinade for 7-12 minutes until the internal temperature reaches 145 degrees F; the fish should flake easily with a fork.
• Flake fish into large pieces, and place in a warmed tortilla.
• Drizzle Thai Sweet Chili Sauce over fish, top with Pickled Ginger Slaw and garnish with cilantro leaves.