Soy Seared Cod Tacos with Spicy Slaw

Name: Soy Seared Cod Tacos with Spicy Slaw
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 tacos
Ingredients: 1 lb. Alaskan cod; 1 tablespoon extra virgin olive oil; 2 tablespoons low-sodium soy sauce; ½ teaspoon toasted sesame seeds; freshly ground black pepper; 8 fresh tortillas; 1 lb. green cabbage; 2 tablespoons low-sodium soy sauce; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons extra virgin olive oil; 1 teaspoon toasted sesame oil; 1 tablespoon white vinegar; ½ teaspoon ground ginger; 2 tablespoons dark brown sugar; 1 teaspoon toasted sesame seeds; ¼ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon Sriracha sauce; 1 tablespoon smooth peanut butter

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8 tacos
Calories
315 kcal
Course
Main Course
Cuisine
American

Soy Seared Cod Tacos with Spicy Slaw

Iris Warren

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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.

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Ingredients

Servings

Soy Seared Cod Tacos

1 lb. Alaskan cod (wild-caught, if possible)
1 tablespoon extra virgin olive oil
2 tablespoons low-sodium soy sauce
½ teaspoon toasted sesame seeds
freshly ground black pepper to taste
8 fresh tortillas corn or flour

Spicy Cabbage Slaw

1 lb. green cabbage julienned
2 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon white vinegar
½ teaspoon ground ginger
2 tablespoons dark brown sugar
1 teaspoon toasted sesame seeds
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon Sriracha sauce
1 tablespoon smooth peanut butter unsweetened

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Instructions

Make the Tacos

Heat the olive oil over medium-high heat in a large skillet.
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.)
Once you've flipped the fish, pour the soy sauce on top of it, and cook until the fish is cooked through. Remove from the heat and add the sesame seeds as garnish.

Make the Slaw

Combine the wet ingredients — soy sauce, lemon juice, olive oil, sesame oil and vinegar — in a bowl. Whisk to combine.
Add the ginger, brown sugar, sesame seeds, salt, pepper, Sriracha and the peanut butter to the wet ingredient mixture. Whisk until smooth.
Add the julienned 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.)
Place the fish in the middle of a warmed tortilla, then top with the slaw. Consume immediately, and enjoy!

Nutrition Information

Show Details

Serving 1taco Calories 315kcal (16%) Carbohydrates 35g (12%) Protein 19g (38%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 8g Cholesterol 31mg (10%) Sodium 726mg (30%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 8tacos

Amount Per Serving

Calories 315 kcal

% Daily Value*

Serving	1taco
Calories	315kcal	16%
Carbohydrates	35g	12%
Protein	19g	38%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	8g	47%
Cholesterol	31mg	10%
Sodium	726mg	30%
Fiber	3g	12%
Sugar	5g	10%