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Asian Fish Tacos with Cucumber Salsa

An Asian take on a very popular dish. Simple fried fish served in tortillas with hoisin sauce and Cucumber Salsa. Delicious!

At a glance
Main Ingredient
Seafood
Cuisine Type
Asian
Menu Part
Entrée
Serves
6
Yield: 6

Ingredients

1 English cucumber, peeled, seeded, and chopped
1⁄2 cup chopped, seeded red bell pepper
1⁄2 cup chopped red onion
1⁄4 cup chopped cilantro
1⁄3 cup rice wine vinegar
2 tbsp. sesame oil
2 tsp. sugar
2 tbsp. toasted sesame seeds
Vegetable oil
1 1⁄2 lb. breaded flounder or catfish
12 taco-size flour tortillas, warmed
1⁄2 cup hoisin sauce
Shredded napa cabbage, shredded carrots, slivered gingerroot, and cilantro sprigs, for garnish
Soy sauce

Methods/Steps

1. Combine cucumber, bell pepper, red onion, and chopped cilantro in bowl. Add rice
wine vinegar, sesame oil, sugar, and sesame seeds; toss to combine. Set salsa aside.

2. Heat 3 in. of vegetable oil in deep fryer. Cut fish into strips and deep-fry until crispy; drain on paper towels.

3. For each taco, spread a little hoisin sauce on each tortilla. Add a few pieces of fish and top with cucumber salsa. Garnish with cabbage, carrots, ginger, and cilantro sprigs; sprinkle with soy sauce.

Related Terms:

Seafood, Asian, Entrée, Sandwich/Wrap

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