TASTE - Spicy Fish Tacos With Yuzu Kosho Slaw | TASTE
From Red Hot Kitchen, by Diana Kuan The citrus and green chili flavors in yuzu kosho make the zesty Japanese chile paste …
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Cooking tools:
- Mixing bowl
- Whisk
- Oven
- Aluminum foil
- Nonstick skillet
- Stove
- Spatula
- Plate
- Fork
- Cutting board
- Chef's knife
- Measuring spoon
- Tongs
- Serving platter
- Cooling rack
Ingredients
- 2 c shredded red cabbage
- 1 medium carrot, grated
- ¾ c mayonnaise
- 3 tbsp yuzu kosho
- 1 tbsp rice vinegar
- ¼ tsp salt
- 16 corn tortillas
- 1 lb firm white fish fillets, such as cod, tilapia, mahi mahi, or snapper
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ancho chile or chipotle chile powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 ripe avocados, thinly sliced
- cilantro, roughly chopped for garnish
- 2-3 limes, cut into wedges
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