Koreanish Fish Tacos
Prep Time 30 mins
Cook Time 15 mins
- 1½ lbs fish
- 1 tbsp canola oil
- salt & pepper to taste
- 8 tortillas
Slaw Recipe
- 2 cups shredded cabbage
- 1 cup shredded carrots
- ¾ cup chopped cilantro
- ½ cup kimchi, chopped
- 6 tbsp Gochu-Mayo Sauce
Gochu-Mayo Sauce
- 8 tbsp mayonnaise
- 4 tbsp We Love You Gochujang sauce
- 1 tbsp toasted sesame oil
Combine slaw ingredients with 6 tbsp of Gochu-Mayo Sauce and set aside. Save extra sauce if you want more on your tacos later.
Heat a heavy skillet over medium high heat. Add canola oil to coat skillet. Heat until oil is shimmery. Then immediately place fish in the skillet. If you're cooking fish with the skin on, place the fish skin side down in the skillet. Let the fish cook and do not move it around until it naturally unsticks from the skillet. When fish is cooked at a high heat, it will naturally unstick from the skillet once it is cooked. Then flip the fish and leave it alone until it unsticks again.
Cut fish into strips, serve over warm tortillas, topped with slaw & drizzled with extra Gochu-Mayo sauce!
