Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Sometimes it feels like everyday is Taco Tuesday around these parts. I’m not complaining though – I’ll never say no to a fluffy, soft tortilla filled with deliciousness. Especially when that deliciousness is a decidedly Vietnamese take on fish tacos. The fish here is seasoned with fish sauce, sugar, and a wee bit of turmeric for a happy yellow hue. Toss it all up with some dill, tomatoes, mint, and cilantro and you’ve got a happy mash-up of Mexican and Vietnamese flavors.

Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikonserves 2-4prep time: 10 minutesactive time: 10 minutestotal time: 20 minutes

Fish:

• 1 lb firm white fish, such as cod
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon ground tumeric
• 2 cloves garlic, minced
• 1 teaspoon oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon sliced green onions
• 1 tablespoon roughly chopped fresh dill
• 1/2 cup diced tomatoes
• juice of 1/2 lime
• salt and pepper, to taste

To serve:

• warmed tortillas
• extra herbs, roughly chopped
• quick pickled daikon and carrot
• lime wedges
• diced red onion, if desired

Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, turmeric, garlic, and oil. Mix well and let sit for 10 minutes.

Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.

Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.

Serve on charred or warmed tortillas with extra herbs, pickles, lime wedges, and diced red onions, if desired.