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Banh Mi Fish Tacos

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 8 tacos
Calories: 230kcal

Ingredients

  • 1 lb raw halibut, skin removed
  • 8 HEB 6" Mixtla Corn and Flour tortillas
  • 1 1/2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1/2 lime juiced
  • 1/2 cup Thai basil leaves loosely packed
  • 1/2 cup mint leaves loosely packed
  • 1/2 cup cilantro leaves loosely packed

Pickled Vegetables

  • 2 large carrots, peeled & julienned (150 grams)
  • 1 medium cucumber, julienned (250 grams)
  • 1 small daikon radish, peeled & julienned (250 grams)
  • 1 cup water
  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 tsp salt

Sriracha Mayo

  • 1/4 cup mayonaise
  • 2 tbsp sriracha
  • 1 tsp garlic powder

Instructions

  • Place julienned vegetables in a resealable jar.  Heat water in microwave for about 2 minutes until boiling.  Add sugar, salt, and rice vinegar, then stir until the sugar and salt is dissolved.  Pour over vegetables in jar and allow to pickle overnight.
  • Place halibut in a shallow bowl and top with soy sauce, rice vinegar, and lime juice.  Flip halibut so that all sides are coated with sauce.  Marinate for 30 minutes in the refrigerator.
  • Heat a non-stick pan over medium-high heat.  Add a small amount of sesame or olive oil to the pan if desired, then place halibut in pan and cover immediately.  Cook for about 5 minutes before flipping and continuing to cook through on the other side until fish flakes apart easily.  (Your cooking time will depend on the thickness of your fish - mine was about 2" thick and took about 10 minutes total.)
  • Mix sriracha mayo ingredients until combined and set aside.
  • Toast tortillas in a shallow pan or on a griddle until heated through and slightly browned.
  • Layer tortillas with fish, pickled vegetables, basil/mint/cilantro, and sriracha mayo.  Serve immediately.

Nutrition

Calories: 230kcal | Carbohydrates: 20g | Protein: 16g | Fat: 9g | Cholesterol: 33mg | Sodium: 514mg | Potassium: 203mg | Fiber: 2g | Sugar: 4g