Search

(Not Your Average) Fish Taco

Too few ratings

“Have you tried fish with edamame beans? This is inspired by my grandmas dinner staple of sautéed fish with edamame in China. A fancish and fun dinner ready in 15 min! Use guacamole instead of fresh avocado to save even more time.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
½ lb fish
3 sheets corn tortillas
1 head tomato
1 cup edamame bean
½ head avocado
¼ head onion
2 cloves garlic
½ tbsp butter
2 tsp canola oil
½ head lemon
½ tsp nutmeg
½ tsp ground cumin
salt
black peppercorn

Utensils

  • knife
  • 2 nonstick pans
  • Step 1/5

    Prep the ingredients: Thinly slice fish fillet to 1/4 in thick pieces, and sprinkle with one tablespoon of lemon juice, some freshly grated or ground cumin, nutmeg, salt and pepper. Dice the onion and tomato (1 big or 2 small tomatos). Scoop avocado into a bowl, add a squeeze of lemon, and smash with a fork.
    • knife

    Prep the ingredients: Thinly slice fish fillet to 1/4 in thick pieces, and sprinkle with one tablespoon of lemon juice, some freshly grated or ground cumin, nutmeg, salt and pepper. Dice the onion and tomato (1 big or 2 small tomatos). Scoop avocado into a bowl, add a squeeze of lemon, and smash with a fork.

  • Step 2/5

    Warm the tortilla: Heat a non-stick skillet for 1 min. Put one tortilla in the pan and heat up each side for about 45 sec-1 min until the tortilla feels dryer and hardened. Repeat until all 3 tortilla are heated. OR, if you want to use oven it’s even better, warp them (up to 6 in one stack) in aluminum foil and to heat up at 350F for 10-12 min while doing next steps. Because I’m only making 3, I use the pan to do it quick and save energy.
    • 3 sheets corn tortillas
    • nonstick pan

    Warm the tortilla: Heat a non-stick skillet for 1 min. Put one tortilla in the pan and heat up each side for about 45 sec-1 min until the tortilla feels dryer and hardened. Repeat until all 3 tortilla are heated. OR, if you want to use oven it’s even better, warp them (up to 6 in one stack) in aluminum foil and to heat up at 350F for 10-12 min while doing next steps. Because I’m only making 3, I use the pan to do it quick and save energy.

  • Step 3/5

    Cook the “beans”: In the same nonstick pan (no need to wash), turn heat to medium and add canola or vegetable oil. Sauté the onion and edamame for 3-5 minutes. Season with salt and ground pepper.
    • 1 cup edamame bean
    • ¼ head onion
    • 2 tsp canola oil
    • salt
    • black peppercorn
    • nonstick pan

    Cook the “beans”: In the same nonstick pan (no need to wash), turn heat to medium and add canola or vegetable oil. Sauté the onion and edamame for 3-5 minutes. Season with salt and ground pepper.

  • Step 4/5

    • ½ lb fish
    • 2 cloves garlic
    • ½ tbsp butter
    • ½ tsp nutmeg
    • ½ tsp ground cumin

    Pan-fry the fish: Melt butter in the pan with medium-low heat, add minced garlic, then cook white fish 2-3 min each side. Season with more freshly ground nutmeg and pepper. Tip: you know it’s time to flip when looking from the side 40% - half of the fish turns from translucent to white.

  • Step 5/5

    Assemble the taco! Put one piece of fish, a scoop of sautés edamame, and chopped tomatoes into a tortilla. Add a dollop of mashed avocado and drizzle some sriracha on top. Squeeze more lemon, if desired.
    • 1 head tomato
    • ½ head avocado
    • ½ head lemon

    Assemble the taco! Put one piece of fish, a scoop of sautés edamame, and chopped tomatoes into a tortilla. Add a dollop of mashed avocado and drizzle some sriracha on top. Squeeze more lemon, if desired.

More delicious ideas for you