dinnerquickierecipesseafoodvietnamese food
Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon
I’ll never say no to a fluffy, soft tortilla filled with deliciousness. Especially when that deliciousness is a decidedly Vietnamese take on fish tacos.
Posted August 3, 2015 by Stephanie
Sometimes it feels like everyday is Taco Tuesday around these parts. I’m not complaining though – I’ll never say no to a fluffy, soft tortilla filled with deliciousness. Especially when that deliciousness is a decidedly Vietnamese take on fish tacos. The fish here is seasoned with fish sauce, sugar, and a wee bit of turmeric for ahappy yellow hue. Toss it all up with some dill, tomatoes, mint, and cilantro and you’ve got a happy mash-up of Mexican and Vietnamese flavors.
Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon
A decidedly Vietnamese take on fish tacos.
Serves 2
No ratings yet
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Ingredients
- 1 lb firm white fish eg. cod
- 2 tsp fish sauce
- 2 tsp sugar
- 1 tsp freshly ground pepper
- 1/4 tsp ground turmeric
- 2 cloves garlic
- 1 tsp oil minced
- 1 tbsp fresh cilantro chopped
- 1 tbsp fresh mint chopped
- 1 tbsp green onions sliced
- 1 tbsp fresh dill roughly chopped
- 1/2 cup tomatoes diced
- 1/2 lime juice only
- salt and pepper
To serve (optional, as needed)
- corn or flour tortillas warmed
- herbs roughly chopped
- quick pickled daikon and carrot
- lime wedges
- red onion diced
Instructions
Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, turmeric, garlic, and oil. Mix well and let sit for 10 minutes.
Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.
Serve on charred or warmed tortillas with extra herbs, pickles, lime wedges, and diced red onions, if desired.
Notes
Inspired bythese guys!
Estimated Nutrition
Nutrition Facts
Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon
Amount Per Serving
Calories 303Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 0.7g4%
Cholesterol 125mg42%
Sodium 649mg28%
Potassium 802mg23%
Carbohydrates 10.9g4%
Fiber 1.9g8%
Sugar 5.8g6%
Protein 53.4g107%
* Percent Daily Values are based on a 2000 calorie diet.
This is a quickie! Quick and easy recipes that I don’t have much to say about, aside from the fact that they taste awesome and you should give them a go!
Read More
30 minutes mealscodfishquick and easytacostortillavietnamese
19 Comments
August 3, 2015 at 5:25 am
These tacos look and sound so delicious!! wish we could have them for lunch now :D
Reply
August 3, 2015 at 7:34 am
um, i just drooled on my laptop. kthnxbai
Reply
Eliza | Pen + Pan says:
August 3, 2015 at 8:54 am
Fish tacos with fish sauce? I am so on board with this double-whammy of fishy flavor!
Reply
ADRIANNA says:
August 3, 2015 at 10:46 am
YASS These sound so good. A little fish sauce and sugar and tumeric–sign me up!
Reply
August 3, 2015 at 1:02 pm
always down for anything with quick pickled veggies. and that fish marinade sounds so easy and tasty!
Reply
Lily | Kale & Caramel says:
August 3, 2015 at 5:08 pm
I WANT THESE IMMEDIATELY!!!! Turmeric, dill, mint, and cilantro? Oh holy yes, please.
Reply
Catriona | Analog Eats says:
August 4, 2015 at 9:18 am
I’ve been looking for a good fish taco recipe! Will have to give these a go!
Reply
Sarah | Broma Bakery says:
August 4, 2015 at 1:07 pm
THAT CHAR IS EVERYTHING. And love the spiralized veg!
Reply
Marcella says:
August 6, 2015 at 9:28 am
When I was single I ate a predominately taco diet. I would always have corn tortillas in the fridge. If I was hungry I would char them up and throw leftovers in them. If there were no leftovers, then it would get a fried egg. Vietnamese fish tacos sound bomb!
Reply
Rocky Mountain Woman says:
August 7, 2015 at 9:49 am
This looks so perfect for the hot nights ahead.
Yum!
Reply
Sophie says:
August 12, 2015 at 8:32 am
These sound incredible! I love fish tacos but have never tried them with a Vietnamese twist. Can’t wait to give these a go!
Reply
Dennis says:
August 19, 2015 at 9:14 am
Where did the tumeric go ;-)
About to assemble my first fish taco!Reply
Stephanie Le says:
August 21, 2015 at 10:25 am
oops! it goes in with the first marinade. i’ve fixed the recipe. hope your tacos turned out well!
Reply
Shannon says:
August 20, 2015 at 7:13 am
I am definitely going to try these out! They look good for a busy night. For a vegetarian version, do you think tofu would be a good substitute for the fish?
Reply
Stephanie Le says:
August 21, 2015 at 10:22 am
yes, absolutely!
Reply
Alex says:
September 21, 2015 at 8:14 pm
Made these tonight… And will make again! Super easy, delicious and not to mention cheap!
I added a jalapeño cause I love me some shpice.
Reply
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