These Thai Fish Tacos were an instant favorite at our house. I came up with this idea the other night when I was in the mood for Thai but I didn’t want anything too heavy. I had stuff for fish tacos on hand and decided to blend the two… Thai fish tacos… why not? They turned out sooo good! I used frozen fish filets but of course you can season fresh fish and pan fry it until cooked through. My kids do better with the battered fish so I went with that– plus it’s easy. Throw it in the oven and you are done. Either way these will be delicious. Shrimp would also be a great option (definitely going to make it with shrimp next time.. YUM)! Don’t be intimidated by the seemingly large ingredient list– chances are you have most of the stuff on hand.
You are just going to love these tacos. They are a great way to jazz up your typical fish tacos and get your Thai fix all at once! Enjoy!

Thai Fish Tacos with Spicy Peanut Sauce

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These tacos are a great way to jazz up your typical fish tacos and get your Thai fix all at once!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Serves: 4

Ingredients

• 5 fish filets we used breaded, frozen
• 2 c. shredded cabbage or cole slaw mix
• 1/2 c. shredded carrot
• dressing see below
• 4 corn tortillas
• peanut sauce see below
• cilantro for garnish
• chopped peanuts to taste
• 4 lime wedges for garnish
• Sriracha optional, to taste

Dressing:

• 3 Tbsp. sugar
• 2 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 1/2 tsp. lemon juice
• salt and pepper to taste

Peanut Sauce:

• 1/3 c. chicken broth
• 1/2 c. peanut butter
• 1 Tbsp. soy sauce
• 1/2 tsp. lime juice fresh
• 1 tsp. cilantro chopped
• 1 Tbsp. Sriracha or to taste

Instructions

• Cook/bake fish according to package directions until cooked through.
• In a medium-sized bowl, toss cabbage/cole slaw mix and carrot with dressing. Set aside.
• When fish is cooked, coarsely chop into approximately 1" pieces and evenly distribute between 4 tortillas.
• Evenly top each taco with cabbage slaw. Spoon a little peanut sauce over each taco and garnish with cilantro, peanuts and limes. Add more Sriracha for an extra kick if desired.

Dressing:

• In a small bowl, whisk together all dressing ingredients

Peanut sauce:

• In a small microwave-safe bowl, heat chicken broth for about 30 seconds or until very hot. Add remaining ingredients and whisk until smooth.

Nutrition

Calories: 393kcal | Carbohydrates: 41g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 568mg | Potassium: 570mg | Fiber: 8g | Sugar: 20g | Vitamin A: 5140IU | Vitamin C: 55mg | Calcium: 97mg | Iron: 2mg

Course: Dinner, Main Course

Cuisine: Mexican/Spanish

Fish Taco Recipe, Sauce, thai

Recipe by: Erica Walker

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