Asian-Style Grilled Tacos

Name: Asian-Style Grilled Tacos
Total time: + Model.Content.CookTime
Yield: 8 tacos
Ingredients: 3 Tbsp. NAKANO® Seasoned Rice Vinegar; 2 Tbsp. low-sodium tamari; 2 Tbsp. honey; 1 Tbsp. dark sesame oil; 3 cups shredded cabbage; 1 cup shredded carrot; ¼ cup chopped green onions; ¼ cup thinly sliced radish; ¼ cup chopped cilantro; 8 corn tortillas, warmed; ¾ lb. (12 oz.) white fish, grilled; 1 avocado, sliced

Recipe created exclusively for NAKANO^® by Dawn Jackson Blatner, RDN

Yield: 8 tacos

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.

Tip: Use 4 cups pre-shredded coleslaw mix instead of cabbage and carrots.

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