Fish Tacos with Pickled Ginger Slaw

Difficulty: Easy | Makes: 4-6 Servings

Perfect for the summer, these Asian-inspired fish tacos are refreshing with a kick of spice.


Fish Tacos

  • 2 pounds tilapia (or other mild white fish) fillets
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons scallion, white parts only, roughly chopped
  • Juice of 1 lime
  • 2 tablespoons Roland® Soy Sauce
  • 2 tablespoons honey
  • 1 tablespoon Roland® Sesame Oil
  • Tortillas
  • Lime wedges, for garnish
  • Cilantro leaves, for garnish
  • Roland® Thai Sweet Chili Sauce, for drizzling

Pickled Ginger Slaw


For the Marinade

  1. Combine garlic, chopped scallion, lime juice, soy sauce, honey, and sesame oil in a small mixing bowl, and whisk well until honey dissolves.
  2. Place fish in a large baking dish, and pour the marinade over the top.
  3. Turn fish to coat. Cover the baking dish and place in the refrigerator to marinate for at least 20 minutes, but not more than an hour.

For the Slaw

  1. Place the cabbage, carrots, scallions, and water chestnuts in a bowl.
  2. For the dressing, combine sesame oil, rice wine vinegar, pickled ginger, soy sauce, and sugar in a separate bowl, and whisk until sugar dissolves.
  3. Pour the dressing over the slaw and toss well. Set aside.

For the Fish

  1. Preheat oven to 400 degrees F.
  2. Bake the fish, uncovered, in the marinade for 7-12 minutes until the internal temperature reaches 145 degrees F; the fish should flake easily with a fork.

For the Tacos

  1. Flake fish into large pieces, and place in a warmed tortilla.
  2. Drizzle Thai Sweet Chili Sauce over fish, top with Pickled Ginger Slaw and garnish with cilantro leaves.

In This Recipe

Toasted Sesame Oil

#87124 | 6.28 FL.OZ.

Soy Sauce

#87084 | 8.5 FL.OZ.

Sushi Ginger

#60364 | 8 OZ.