Szechuan Fish Tacos

Szechuan Fish Tacos blend spicy and savory flavors with tender fish, wrapped in gluten-free corn tortillas, offering a delightful fusion of Chinese and Mexican cuisines. Topped with a zesty slaw and a creamy Szechuan sauce, these tacos are perfect for a bold and satisfying meal.

Ingredients

• White fish fillets (e.g., cod or tilapia) - 250 grams
• Corn tortillas - 4 pieces
• Szechuan peppercorns - 1 teaspoon
• Chili oil - 1 tablespoon
• Cornstarch - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce (gluten-free) - 1 tablespoon
• Lime juice - 1 tablespoon
• Cabbage (green or red) - 100 grams, thinly sliced
• Carrot - 1 small, julienned
• Cilantro - 2 tablespoons, chopped
• Mayonnaise - 2 tablespoons
• Rice vinegar - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. 1. In a small bowl, mix the cornstarch, Szechuan peppercorns, salt, and pepper. Coat the fish fillets in the mixture evenly.
2. 2. Heat the chili oil in a pan over medium-high heat. Once hot, add the coated fish fillets and cook for about 3-4 minutes on each side or until golden and cooked through.
3. 3. In a separate bowl, combine the mayonnaise, rice vinegar, lime juice, garlic, and ginger to create the Szechuan sauce. Mix well and adjust seasoning as needed.
4. 4. In another bowl, mix the sliced cabbage, julienned carrot, and cilantro. Toss with a pinch of salt and pepper to create the slaw.
5. 5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
6. 6. To assemble the tacos, place a piece of cooked fish on each tortilla, top with the slaw, and drizzle with the Szechuan sauce.
7. 7. Serve immediately with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from fish, promoting muscle health.
• Rich in omega-3 fatty acids, benefiting heart health.

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