Ingredient of the Day: Sesame oil.
I like the idea of “fusion” food, because it’s creative and unique, and also because eliminates your having to decide between two different types of food. I’m pretty indecisive, so this concept works for me. Do I want Asian food or tacos? I WANT BOTH. Here’s my version of an Asian fish taco that has an oriental coleslaw. It’s a pretty simple combination with a great flavor. Not hot enough for you? Drizzle some Sriracha sauce over the top!
Sesame Ginger Fish Tacos, 4 large tacos
1 pound salmon
1/2 tsp onion powder
1/4 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp crushed red pepper
1 1/2 Tbsp soy sauce
1/2 Tbsp sesame oil (fish) plus 1 Tbsp sesame oil (slaw)
1/3 cup green onions, thinly sliced
3 Tbsp honey (fish) plus 2 tbsp honey (slaw)
1 bag coleslaw mix (not premixed with dressing, just the dry cabbage mix)
2 Tbsp rice wine vinegar
1/2-3/4 cup mayo (depending on how creamy you prefer it)
1 Tbsp poppy seeds
4 large wheat wraps or tortillas
Sesame seeds, garnish
Optional: Sriracha sauce
1. In a bowl, stir together mayo, rice wine vinegar, poppy seeds, and 2 Tbsp honey. Mix very well. Fold in entire bag of the dry coleslaw cabbage mixture. Refrigerate until cold.
2. Preheat oven to 375. In a bowl, mix onion powder, garlic powder, crushed red pepper, ground ginger, soy sauce, 1/2 Tbsp sesame oil, green onions, and 3 Tbsp honey.
3. Line a baking dish with foil, place salmon skin-down, and pour seasoning mixture over evenly. Bake for approximately 20 minutes, until fish is cooked.
4. Heat wraps or tortillas, and flake the fish filets apart onto each one evenly. Top each with slaw and sprinkle with sesame seeds and/or Sriracha sauce.
Photo by Dustin Ashcraft.