Asian Fish Tacos With A Twist Recipes

SALMON FISH TACOS WITH ASIAN SLAW

Steps:

• Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
• Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
• Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

EASY FISH TACOS WITH SLAW

Steps:

• Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
• Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
• Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
• Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
• To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.

ZIPPY ASIAN FISH TACOS

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
• Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.

TACO TWISTS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

ASIAN TACOS

Steps:

• In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
• Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.