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Thai Fish Tacos

A fish taco with pad thai flavors and a crunchy slaw consisting of cabbage, carrot, shallots, peanuts, and sprouts. 

Servings 9 tacos

Ingredients

  • 1.5 lb fish fillet (tilapia, cod, halibut)
  • 7-8 tortillas (flour or corn)
  • 1/4 cup sriracha mayonnaise (optional condiment)

Pad Thai Sauce (divided) (you may substitute with store-bought)

  • 1-2 tsp tamarind concentrate *or to taste
  • 1.5 tbsp palm sugar *may substitute with brown sugar
  • 2 tbsp fish sauce
  • 2 tsp lime juice
  • 1/2 cup water

Fish Marinade

  • 1 shallot
  • 1 serrano chilie
  • 1/4 bell pepper
  • 1 small piece ginger
  • 2-3 tbsp pad thai sauce (see above)
  • 2 tsp lime juice

Slaw

  • 2 cups cabbage
  • 1 shallot
  • 1 carrot
  • 1/3 cup sprouts
  • 2 tbsp roasted peanuts
  • 2-3 tbsp pad thai sauce (see above)
  • 3/4 tsp red chili flakes
  • salt (to taste)

Instructions

Pad Thai Sauce

  1. 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.

Fish

  1. 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.

  2. 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. 

  3. Let the fish sit on a plate and gently flake with a fork. 

Slaw

  1. 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. 

Taco Assembly

  1. 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.