Asian-Style Grilled Tacos
Yield: 8 tacos
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Prep Time:
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Cook Time:
Ingredients
Dressing:
- 3 Tbsp. NAKANO® Seasoned Rice Vinegar
- 2 Tbsp. low-sodium tamari or soy sauce
- 2 Tbsp. honey
- 1 Tbsp. dark sesame oil
Slaw:
- 3 cups shredded cabbage (purple and/or Napa)
- 1 cup shredded carrot (3 carrots)
- ¼ cup chopped green onions (3 green onions)
- ¼ cup thinly sliced radish (2 radishes)
- ¼ cup chopped cilantro
Tacos:
- 8 corn tortillas, warmed
- ¾ lb. (12 oz.) white fish, grilled
- 1 avocado, sliced
Directions
- In a large bowl, whisk NAKANO® Seasoned Rice Vinegar, tamari, honey and sesame oil. Add cabbage, carrots, green onions, radish, cilantro and toss to coat veggies.
- Top warm tortillas with fish, slaw and avocado. Serve extra slaw on the side.
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