Asian Fish Tacos With A Twist Recipes

ASIAN SALMON TACOS

Asian Salmon Tacos image

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

Ingredients

1 pound salmon fillet, skin removed, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 tablespoon olive oil
Shredded lettuce
8 corn tortillas (6 inches), warmed
1-1/2 teaspoons black sesame seeds
Mango salsa, optional

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 FISH TACOS WITH A TWIST

Asian Fish Tacos with a Twist image

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

Ingredients

COLA REDUCTION SAUCE
2 can(s) cola (i used coke zero)
3 clove(s) garlic pressed
3 tablespoon(s) cilantro, fresh diced
2 teaspoon(s) ginger crushed
1 - jalepeno pepper diced fine seeds removed
2 1/4 tablespoon(s) low sodium soy sauce
1 1/2 teaspoon(s) premium fish sauce
BLACK BEAN CONFETTI
1 can(s) black beans rinsed and drained well
2 medium tomatoes, seeded and diced fine
1 can(s) corn (i used low sodium) rinsed and drained
1/2 cup(s) finely sliced green onion
1 tablespoon(s) grated lime zest
3 tablespoon(s) lime juce (or juice of half lime)
1/4 teaspoon(s) dried ginger
2 teaspoon(s) sesame oil
1 - jalapeno peppers diced fine seeds removed
- salt and pepper to taste
POACHING SAUCE
1 - bay leaf
1 teaspoon(s) old bay seasoning
1 teaspoon(s) crushed ginger
1 tablespoon(s) soy sauce, low sodium
1/2 teaspoon(s) fish sauce
4 cup(s) water
ADDITIONAL INGREDIENTS
1 pound(s) tilapia fillets
- tortillas, corn (or your choice)
- shredded lettuce

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!

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