Soy Seared Cod Tacos with Spicy Slaw
Serves 810 mins prep10 mins cook
Soy Seared Cod Tacos with Spicy Slaw are delicious for runners and non-runners alike! Wild-caught cod is seared with olive oil and soy sauce, then topped with a spicy Asian-inspired cabbage slaw.
0 servings
What you need
lb red cabbage
tbsp soy sauce
tbsp lemon juice
tsp dark sesame oil
tbsp white vinegar
tsp ground ginger
tbsp dark brown sugar
tsp kosher salt
tsp sriracha
tbsp smooth peanut butter
Instructions
Make the Tacos -1 In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the fish and begin to sear, sprinkling with black pepper. The fish will whiten on the bottom and around the sides as it cooks, and you will flip it once. (This should take 3-5 minutes, depending on the thickness of the fish.) -1 Once you've flipped the fish, add the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds. Make the Slaw -1 Combine the wet ingredients -- soy sauce, lemon juice, olive oil, sesame oil and vinegar -- in a bowl. Measure out, then add in the dry ingredients -- ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter. Whisk until smooth. -1 Add the cabbage to the dressing when you're ready to make the tacos. (These two elements can be stored separately and will last longer if you do so, as the slaw will become soggy if the dressing and cabbage are stored together.) -1 Place the fish in the middle of a warmed tortilla, then top with the slaw. Consume immediately, and enjoy!View original recipe
