Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon
A decidedly Vietnamese take on fish tacos.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: main
Cuisine: Mexican, Vietnamese
Keyword: tacos
Servings: 2
Calories: 303kcal
- 1 lb firm white fish eg. cod
- 2 tsp fish sauce
- 2 tsp sugar
- 1 tsp freshly ground pepper
- 1/4 tsp ground turmeric
- 2 cloves garlic
- 1 tsp oil minced
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh mint chopped
- 1 tbsp green onions sliced
- 1 tbsp fresh dill roughly chopped
- 1/2 cup tomatoes diced
- 1/2 lime juice only
- salt and pepper
To serve (optional, as needed)
- corn or flour tortillas warmed
- herbs roughly chopped
- quick pickled daikon and carrot
- lime wedges
- red onion diced
Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, turmeric, garlic, and oil. Mix well and let sit for 10 minutes.
Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.
Serve on charred or warmed tortillas with extra herbs, pickles, lime wedges, and diced red onions, if desired.
Calories: 303kcal | Carbohydrates: 10.9g | Protein: 53.4g | Fat: 4.5g | Saturated Fat: 0.7g | Cholesterol: 125mg | Sodium: 649mg | Potassium: 802mg | Fiber: 1.9g | Sugar: 5.8g