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.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Sesame oil 1 teaspoons 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 teaspoons
Rice wine vinegar 2 tablespoons
Lawry's Touch of Sea Salt Asian Seasoning 4 teaspoons
Light mayonnaise 1 tablespoons
Honey 1 teaspoons
Scallions, thinly sliced 2 tablespoons
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 ounces
soy sauce, reduced sodium 1 tablespoons
Ingredients Quantities Instructions
Sesame oil 2 tablespoons 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 tablespoons
Rice wine vinegar 3/4 cup
Lawry's Touch of Sea Salt Asian Seasoning 1/2 cup
Light mayonnaise 6 tablespoons
Honey 2 tablespoons
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 pounds
soy sauce, reduced sodium 6 tablespoons
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Add fresh diced mango to the slaw to add a tasty twist.

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