Zesty Asian Fusion Fish Tacos

What is great about fish tacos is the versatility of flavor profiles you can use- Mexican, Greek, Creole, Asian. The list goes on. While it may seem like a lot of work, these scrumptious fish tacos are really quite easy and don’t take long to make.

Last night the hubby and I  whipped up some amazing Asian Fusion fish tacos. While the fish is the main element to this dish, the star is really the zesty sriracha, garlic, and ginger slaw.

Keep reading for the recipe!


For our fish tacos, we usually buy frozen (sacrilege, I know) fillets of whatever meaty, white fish our store has available. This way the fish can be kept in the freezer until the night we feel like making some tacos. Fish defrosts very quickly, if we take it out of the freezer when we get home from work it is ready to go by the time we’re ready to start cooking.

For this recipe we are using Swai. While similar to catfish, I find that Swai has a cleaner, sweeter flavor. Since it has gained popularity, typically this fish can be found in any large supermarket. (see recipe below for other great fish options)

Swai Fillets for Fish Tacos

Swai Fillets

Depending on the size of the fillets, I broke the fillets down into good taco size chunks and then seasoned lightly with salt and pepper.

Making Fish Tacos

For the breading, we used a seasoned mixture of half flour and half corn meal. This helps add a little extra texture and good crispiness to the fish.  After breading the fish, into the pre-heated oil careful not to over-crowd the pot.

Fried Fish

While the fish cooks, we prepared our tortillas and our slaw. Toasting the tortillas may actually be the most time consuming part of this entire recipe… Our favorite tortillas are a flour and corn mix. Often the corn tortillas can be dry and brittle, these are nice and moist and toast up perfect in a cast iron skillet.

Cast Iron Skillet & Tortilla

The slaw is seasoned with a little Greek yogurt/mayo combo, sriracha sauce, garlic, ginger, a splash of apple cider vinegar, and a little salt & pepper. The flavors are bright and give a nice zing to the entire dish. Don’t be afraid to add a little extra seasoning than normal as the cabbage will water down the flavors a tad.

Sriracha Slaw & Edamame

Now, all that is left is the assembly and to try to save enough for leftovers! Absolutely delicious!

For the Fish:

  • 3 fillets of meaty white fish like swai, grouper, or cod
  • About 1.5 cups All Purpose Flour
  • About 1.5 cups Corn Meal
  • 2 Eggs
  • Salt & Pepper
  • Canola Oil
  1. Start by filling a large, shallow pot about 2 inches full of canola oil. Pre-heat the oil to about 375 degrees F (anything under 350F may result in soggy fish).
  2. Set up your breading station- 1 container with egg wash (eggs and water mixed) and 1 container with a seasoned 50/50 flour & cornmeal mixture (I use large, shallow Tupperware containers).
  3. One piece at a time, lightly coat the fish in the flour mixture, knock off the excess, then coat the fish on all sides in the egg wash. Finish by dredging the fish in the flour mixture, again knocking off any excess.
  4. Slowly place fish into the pre-heated oil and fry until light golden brown.
  5. Drain on paper-towel lined platter.

For the Slaw:

  • Combine about 3 tablespoons mayo & 1/4 cup plain Greek yogurt with about 1 tablespoon sriracha, 1 teaspoon fresh grated ginger (or ginger paste), 1 teaspoon fresh pressed garlic (or garlic paste), a dash of apple cider vinegar, and salt to taste. Mix well.
  • Add to about 2 cups of pre-shredded cabbage and toss to coat evenly.
  • Chill and serve!
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