| | | | Fish Taco with Asian Slaw Recipe | | |
| Yield: 4 and 24 servings - 3 tacos per serving.
*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
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Tasting Serving (4)
24 Servings
Resized (xx) Servings
| Ingredients |
Quantities |
Instructions |
| Sesame oil |
1 tsp |
Preheat oven to 350 degrees. In a small bowl combine sesame oil, garlic, rice
wine vinegar, low sodium soy sauce, 2 tsp. Asian Seasoning, honey, and the
light mayo. Crumble the chow mein noodles and combine with the cabbage and
scallions. Drizzle the dressing over the cabbage mixture and mix. Dust the fish
with the remaining Asian seasoning to completely coat. Bake fish at 350
degrees until internal temperature of 140F is met, about 10 minutes. While fish
cooks, warm the tortillas on a flat top grill or in a sauté pan and keep covered.
Build tacos by placing 1 ounce of fish in each tortilla and top with 2 tbsp. of the
Asian slaw. |
| Garlic cloves, minced |
2 tsp |
| Rice wine vinegar |
2 tbsp |
| Lawry's Touch of Sea Salt Asian Seasoning |
4 tsp |
| Light mayonnaise |
1 tbsp |
| Honey |
1 tsp |
| Scallions, thinly sliced |
2 tbsp |
| Napa cabbage, thinly sliced |
1 1/2 cups |
| Chow mein noodles |
1/4 cup |
| 6 inch corn tortillas |
12 each |
| Tilapia filets, cut into 1 oz strips |
12 oz |
| soy sauce, reduced sodium |
1 tbsp |
| Ingredients |
Quantities |
Instructions |
| Sesame oil |
2 tbsp |
Preheat oven to 350 degrees. In a small bowl combine sesame oil, garlic, rice
wine vinegar, low sodium soy sauce, 2 tsp. Asian Seasoning, honey, and the
light mayo. Crumble the chow mein noodles and combine with the cabbage and
scallions. Drizzle the dressing over the cabbage mixture and mix. Dust the fish
with the remaining Asian seasoning to completely coat. Bake fish at 350
degrees until internal temperature of 140F is met, about 10 minutes. While fish
cooks, warm the tortillas on a flat top grill or in a sauté pan and keep covered.
Build tacos by placing 1 ounce of fish in each tortilla and top with 2 tbsp. of the
Asian slaw. |
| Garlic cloves, minced |
4 tbsp |
| Rice wine vinegar |
3/4 cup |
| Lawry's Touch of Sea Salt Asian Seasoning |
1/2 cup |
| Light mayonnaise |
6 tbsp |
| Honey |
2 tbsp |
| Scallions, thinly sliced |
3/4 cup |
| Napa cabbage, thinly sliced |
6 cups |
| Chow mein noodles |
1 1/2 cups |
| 6 inch corn tortillas |
72 each |
| Tilapia filets, cut into 1 oz strips |
4 1/2 lb |
| soy sauce, reduced sodium |
6 tbsp |
| Ingredients |
Quantities |
Instructions |
| No Resize Selected |
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Chef's Tip: Add fresh diced mango to the slaw to add a tasty twist.
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