wasabi fish tacos
preparation time
waiting time
easy/ medium
4 servings
wasabi fish taco
with the RYU Wasabi Paste
Ingredients
- 8 pieces of mini wheat tortillas
- 350g cod fillet without skin
- 1 piece of avocado
- 2 pieces red onion
- 1 piece red pepper
- 100g sour cream
- 1 lime
- 20g RYU Wasabi paste
- 100g water
- 100 g white wine vinegar
- 50g sugar
- A little rapeseed oil
- Some coriander or parsley
- A pinch of salt
- Sesame seeds
Instructions
- Peel the red onions and cut into fine strips.
Bring the water to the boil with the vinegar, salt, sugar and mustard seeds. - Place the onion strips in a preserving jar, pour over the liquid and leave to cool at room temperature.
- Peel the avocado, cut into 8 wedges and cut the pepper into thin strips.
- Season the cod fillet with salt and fry in a hot pan with rapeseed oil.
Then break the fried fillet into pieces. - Now cover the tortillas with avocado, pepper strips, fish pieces and pickled onions, top with sour cream and a few dabs of RYU Wasabi paste
- Garnish the tacos with sesame seeds, coriander or parsley and a lime wedge.
Tipp
- The remaining pickled onions can be used to garnish salads, bowls, sandwiches etc.