Easy fish tacos with crispy vegetables

Total time 70 mins
7 mins preparation time
3 mins cooking time
60 mins marinating time

A fresh new take on tacos! This version with lightly spiced fish, mustardy yoghurt sauce and crisp seasonal vegetables will delight everyone.

Ingredients

2 portion(s)
200 g
Boneless tilapia fillets (or other white fish)
3 tsp
Olive oil
 ½ tsp
Honey
1 pinch
Garlic granules
6 
Taco shells/mini tortillas
 ½ 
red onion (40 g)
140 g
Cherry tomatoes
1 
Avocado
100 g
Radishes
1 
Small cucumber
120 g
Thick natural yoghurt or Greek yoghurt
2 tsp
Dijon mustard
1 tsp
English mustard
Few mint leaves
Nutritional facts (per portion): 2547 kJ  /  608 kcal
19.1 g Fat
31.6 g Protein
74.8 g Carbohydrates

Preparation

Step 1

In a bowl, mix Kikkoman Soy Sauce, 1 tsp olive oil, honey, and Kikkoman Kimchi Chili Sauce, add pieces of fish, sprinkle with garlic granules, stir. Put in the fridge for at least 60 minutes.

Step 2

Finely chop the onion. Cut cherry tomatoes into smaller pieces. Cut the radishes and cucumber into thin slices. Cut the avocado into slices.

Step 3

Mix natural yogurt with mustards.

Step 4

Heat the remaining olive oil in a pan and fry the fish on both sides. After frying, cool slightly and flake with a fork into smaller pieces.

Step 5

Fill each taco with avocado, radish and cucumber, fish, cherry tomatoes and onion. Decorate with sauce and mint leaves.

Tip:

If you like spicier flavours, add 1 tsp of Kikkoman Spicy Chili Sauce for Kimchi to the marinade instead of ½ tsp.

Recipe-ID: 1148

Recipe as PDF

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In a bowl, mix Kikkoman Soy Sauce, 1 tsp olive oil, honey, and Kikkoman Kimchi Chili Sauce, add pieces of fish, sprinkle with garlic granules, stir. Put in the fridge for at least 60 minutes.

Finely chop the onion. Cut cherry tomatoes into smaller pieces. Cut the radishes and cucumber into thin slices. Cut the avocado into slices.

Mix natural yogurt with mustards.

Heat the remaining olive oil in a pan and fry the fish on both sides. After frying, cool slightly and flake with a fork into smaller pieces.

Fill each taco with avocado, radish and cucumber, fish, cherry tomatoes and onion. Decorate with sauce and mint leaves.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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