Asian-style Grilled Fish Tacos

The folks at NAKANO sent me this recipe to pass along to you. I think it’s perfect for a hot summer day.

Makes: 8 Tacos

 

Ingredients:

Dressing:

3 tablespoons NAKANO Natural Rice Vinegar

2 tablespoons low-sodium tamari or soy sauce

2 tablespoons honey

1 tablespoon dark sesame oil

Slaw:

3 cups shredded cabbage (purple and/or Napa)

1 cup shredded carrot (3 carrots)

1/4 cup chopped green onions (3 green onions)

1/4 cup thinly sliced radish (2 radishes)

1/4 cup chopped cilantro

Tacos:

8 corn tortillas, warmed

3/4 pound (12 ounces) white fish, grilled

1 avocado, sliced

 

Directions:

In a large bowl, whisk NAKANO Rice Vinegar, tamari, honey and sesame oil. Add cabbage, carrots, green onions, radish, cilantro and toss to coat veggies.

Top warm tortillas with fish, slaw and avocado. Serve extra slaw on the side.

Time saver: Use 4 cups pre-shredded coleslaw mix instead of cabbage and carrots.

Nutrition information for 2 tacos (values are rounded to the nearest whole number): 400 calories; 15 g fat (2.5g saturated fat); 50 mg cholesterol; 45 g carbohydrate; 28 g protein; 8 g fiber; 440 mg sodium; 13 g sugar; 110% vitamin A, 70% vitamin C, 15% calcium, 15% iron