Saturday, September 30, 2017

Asian-Spiced Black Cod Tacos with Kimchi and Avocado-Sriracha Mayo #SundaySupper

Today the Sunday Supper crew is having a virtual taco fiesta. Why? Because October 4th is National Taco Day. And because tacos are amazing. There’s so much that you can do with them - from what you put inside to what you use as a shell. Even better: they’re easy on a budget and definite crowd-pleasers. Here are some recipes to inspire your very own taco feast...

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Asian-Spiced Fish Tacos with 
Kimchi and Avocado-Sriracha Mayo

When I received a lot of local black cod from our CSF, I decided to use that for a fresh fish taco. And I always have homemade kimchi in my fridge, so I went with an Asian-spiced fish. Yum!

Ingredients serves 4 with leftovers
Fish
  • 1 to 2 pounds fish, deboned and cut into pieces (I prefer two-bites versus smaller chunks)
  • 3 T soy sauce
  • 2 T rice wine or sake
  • 1 T garlic, peeled and pressed
  • 1 t fresh ginger, grated
  • 1/2 to 1 t Sriracha, depending on level of heat desired
  • 1 T virgin olive oil
  • 1/2 t toasted sesame oil
Avocado-Sriacha Mayo
  • 1/4 C mayonnaise
  • 1/4 C ripe avocado, mashed
  • 2 cloves garlic, peeled and pressed
  • 1 t freshly squeezed lemon juice
  • 1/2 to 1 t Sriracha, depending on level of heat desired
For Serving
Procedure

Fish
Whisk together marinade ingredients in a large mixing bowl. Add in the fish and toss to coat. Let marinate for at least 20 minutes at room temperature. Make the mayo sauce while the fish marinates.

To cook, heat a grill or grill pan and cook until firm to the touch and completely opaque. Usually, I cook it for 4 to 5 minutes, skin-side down. Then, I flip and cook for an additional 2 to 3 minutes.

Avocado-Sriacha Mayo
Mix together all of the ingredients in a bowl until well-combined. It ends up looking a little like creamy guacamole. Set aside.

For Serving
Scoop some kimchi onto your tortilla. Place fish on top of the kimchi. And top with avocado sauce. Serve immediately. 

3 comments:

  1. I love black cod. What great way to serve it.

    ReplyDelete
  2. I love fish tacos--and with an Asian twist makes them even better!

    ReplyDelete

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