Five Spice Lingcod Tacos with Apple Asian Slaw

Name: Five Spice Lingcod Tacos with Apple Asian Slaw
Ingredients: 1 to 1½ pounds lingcod, Pacific cod, or halibut; 1-2 tablespoons extra virgin olive oil; 1 tablespoon five spice powder; salt and pepper; 1 large apple, julienned or grated; 2-3 cups shredded cabbage; 1 bunch cilantro, coarsely chopped; ½ cup sliced green onions; 1 tablespoon toasted sesame seeds; 2 tablespoons seasoned rice wine vinegar; 2 teaspoons sugar; 2 tablespoons extra virgin olive oil; ½ cup mayonnaise; 1 tablespoon honey; juice of one large lime; 1-2 teaspoons Sriracha, or to taste; corn tortillas; green onion for garnish

White fish tacos with five-spice rub, an apple-cabbage slaw, and a sriracha crema drizzle for taco-night flavor and crunch.

May 7, 2020

White fish tacos that work with lingcod, Pacific cod, or halibut, rubbed with five-spice and roasted, then piled into corn tortillas with a crisp apple-cabbage slaw and a sriracha-lime crema. Fragrant, balanced, and built for taco Tuesday.

What you'll need

Ingredients

1 to 1½ pounds lingcod, Pacific cod, or halibut
1-2 tablespoons extra virgin olive oil
1 tablespoon five spice powder
salt and pepper
1 large apple, julienned or grated
2-3 cups shredded cabbage
1 bunch cilantro, coarsely chopped
½ cup sliced green onions
1 tablespoon toasted sesame seeds
2 tablespoons seasoned rice wine vinegar
2 teaspoons sugar
2 tablespoons extra virgin olive oil
½ cup mayonnaise
1 tablespoon honey
juice of one large lime
1-2 teaspoons Sriracha, or to taste
corn tortillas
green onion for garnish

Method

Directions

1
To roast the fish, pre-heat the oven to 350F. Be sure to bring your fish out of the refrigerator at least 20 minutes prior to cooking. This will increase the temperature of the fish so it cooks more evenly in the oven.
2
Place the fish in a baking dish and brush with olive oil. Then season the fish with salt and pepper. Rub the five spice powder on the fish. Place it in the oven and roast for about 10 minutes. Typically, you should cook fish 8-10 minutes for each inch of thickness.
3
Prepare the slaw while the fish is cooking. Place the apples, cabbage, cilantro and sliced green onions in a large bowl. Whisk together the rice wine vinegar, sugar and olive oil. Toss the dressing with the cabbage and then sprinkle with sesame seeds.
4
Whisk together the mayonnaise, lime juice, honey and Sriracha.
5
When the fish is done, let it cool for about five minutes. Flake the fish for the tacos and assemble. I like to add the fish at the bottom, drizzle with some crema and then top with the apple Asian Slaw. Garnish with sliced green onions and eat!