wasabi fish tacos

30 min.

preparation time

25 min.

waiting time

easy/ medium

4 servings

wasabi fish taco

with the RYU Wasabi Paste

  • 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
  1. Peel the red onions and cut into fine strips.
    Bring the water to the boil with the vinegar, salt, sugar and mustard seeds.
  2. Place the onion strips in a preserving jar, pour over the liquid and leave to cool at room temperature.
  3. Peel the avocado, cut into 8 wedges and cut the pepper into thin strips.
  4. Season the cod fillet with salt and fry in a hot pan with rapeseed oil.
    Then break the fried fillet into pieces.
  5. 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
  6. Garnish the tacos with sesame seeds, coriander or parsley and a lime wedge.
  • The remaining pickled onions can be used to garnish salads, bowls, sandwiches etc.