Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Name: Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1 lb firm white fish (eg. cod); 2 tsp fish sauce; 2 tsp sugar; 1 tsp freshly ground pepper; 1/4 tsp ground turmeric; 2 cloves garlic; 1 tsp oil (minced); 1 tbsp fresh cilantro (chopped); 1 tbsp fresh mint (chopped); 1 tbsp green onions (sliced); 1 tbsp fresh dill (roughly chopped); 1/2 cup tomatoes (diced); 1/2 lime (juice only); salt and pepper; corn or flour tortillas (warmed); herbs (roughly chopped); quick pickled daikon and carrot; lime wedges; red onion (diced)

A decidedly Vietnamese take on fish tacos.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 9 views

👨‍🍳 Start Cooking

Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Foto: I Am a Food Blog — Stephanie

Ingredients

2 servings

1 lb firm white fish (eg. cod)
2 tsp fish sauce
2 tsp sugar
1 tsp freshly ground pepper
1/4 tsp ground turmeric
2 cloves garlic
1 tsp oil (minced)
1 tbsp fresh cilantro (chopped)
1 tbsp fresh mint (chopped)
1 tbsp green onions (sliced)
1 tbsp fresh dill (roughly chopped)
1/2 cup tomatoes (diced)
1/2 lime (juice only)
salt and pepper
corn or flour tortillas (warmed)
herbs (roughly chopped)
quick pickled daikon and carrot
lime wedges
red onion (diced)

Steps

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.