Black Cod Tacos with Kimchi and Avocado-Sriracha Mayo #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

Do you do 'Taco Tuesday' in your household? Ours is not every week, but we do love our tacos. I enjoy repurposing leftovers into tacos such as my Duck-os (Leftover Duck + Tacos). And in recent weeks Spiced Smashed Potato Tacos with Homemade Purple Corn Tortillas have made a showing because Jake eats plant-based during the week. But when I had some fresh local black cod this week, I decided to make some fresh fish tacos. And I always have homemade kimchi in my fridge, so I went with an Asian-spiced fish.

I used the Winter Ambrosia vinegar from The Quail & Olive* which has become my go-to for a tart, but bright vinegar; plus it balances the saltiness of soy sauce nicely.

Ingredients serves 4 with leftovers

Fish

• 1 to 2 pounds fish, deboned and cut into pieces (I prefer two-bites versus smaller chunks)
• 3 Tablespoons soy sauce
• 2 Tablespoons Winter Ambrosia vinegar
• 1 Tablespoon garlic, peeled and pressed
• 1 teaspoon fresh ginger, grated
• 1/2 to 1 teaspoon Sriracha, depending on level of heat desired
• 1 Tablespoon olive oil (I used the Doctor's Blend)
• 1/2 teaspoon toasted sesame oil

Avocado-Sriacha Mayo

• 1/4 cup mayonnaise
• 1/4 cup ripe avocado, mashed
• 2 cloves garlic, peeled and pressed
• 1 teaspoon Winter Ambrosia vinegar
• 1/2 to 1 teaspoon Sriracha, depending on level of heat desired

For Serving

• kimchi (here's my Homegrown Cabbage Kimchi)
• tortillas (I used a corn-flour blend)

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. 

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 

and generating social media traction. All opinions are my own.