Thai Fish Tacos Recipes

THAI FISH TACOS

Steps:

• Combine ingredients (palm sugar, fish sauce, lime juice, tamarind, water) in a small saucepan. Cook over medium heat until sugar has dissolved and sauce has slightly thickened. Taste and adjust seasonings. ***Note: The amount of tamarind concentrate you add will depend on the brand. Darker brands are more concentrated and tart so add conservatively. **** Allow to cool.
• Begin by making your marinade. In a small food processor or blender, whiz up the bell pepper, chilie, shallot, lime juice, and ginger. Coat your fish fillet(s) in a shallow bowl. Add 1-2 tablespoon of the pad thai sauce to the marinade. Adjust for seasoning. Let sit for 20 minutes.
• Bring a frying pan to medium-high heat. Add a little bit of oil to coat the pan and fry the fish fillets on both sides. The fish will be ready to turn once the flesh turns opaque about half-way up the side.
• Let the fish sit on a plate and gently flake with a fork.
• Chop up all your ingredients (cabbage, carrots, peanuts, shallots, sprouts) finely. Combine well. Dress with pad thai sauce, chilli flakes, and lime juice. Adjust for seasonings.
• Warm your tortillas in the oven or over the stove. Add a small dollop of sriracha mayo and spread around. Then add a generous helping of fish and top with slaw. Serve with lime wedges and sriracha.

FISH TACOS

Steps:

• Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
• Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
• In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
• Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

THAI-STYLE TACOS

Steps:

• For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
• For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
• For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.

GRILLED FISH TACOS WITH THAI RED COLE SLAW

Steps:

• To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.
• To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.
• Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.
• Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.

TILAPIA FISH TACOS

Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

CAMPBELL'S® THAI TACOS

Steps:

• In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
• Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
• Serve pork mixture in lettuce leaves.