Sweet Chili Fish Tacos with Togarashi Sweet Potatoes & Miso Mayo

Sweet Chili Fish Tacos

with Togarashi Sweet Potatoes & Miso Mayo

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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We’re bringing bold, Asian-style flavor to classic fish tacos by finishing our wild Alaskan pollock fillets with a coating of bright sweet chili sauce before tucking them into warm tortillas alongside cabbage slaw dressed with citrusy ponzu. Togarashi, a Japanese-style seasoning blend, lends complex texture and spice to a side of roasted sweet potatoes.

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ingredients
Sweet Chili Fish Tacos with Togarashi Sweet Potatoes & Miso Mayo
Title
  • 21 oz Wild Alaskan Pollock Fillets
  • 8 Flour Tortillas
  • 1½ lbs Sweet Potatoes
  • 2 Persian Cucumbers
  • ½ lb Red Cabbage
  • ¼ cup Mayonnaise
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ cup Sour Cream
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ¼ cup Sweet Chili Sauce
  • 1 Tbsp Sweet White Miso Paste
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the togarashi seasoning. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Make the slaw:
2 Make the slaw:

Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut  out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl. Add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Cook, flake & dress the fish:
3 Cook, flake & dress the fish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl; using two forks, flake into bite-sized pieces. Add the sweet chili sauce and stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Warm the tortillas:
4 Warm the tortillas:

If you prefer to use the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Make the miso mayo & serve your dish:
5 Make the miso mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and miso paste. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, dressed fish, slaw, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes and miso mayo on the side. Enjoy!  

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Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan; drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the togarashi seasoning. Toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Make the slaw:

Meanwhile, halve the cucumbers lengthwise, then thinly slice crosswise. Cut  out and discard the core of the cabbage; thinly slice the leaves. Combine in a large bowl. Add the ponzu sauce and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

Make the slaw:
Cook, flake & dress the fish:
3 Cook, flake & dress the fish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish and cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a large bowl; using two forks, flake into bite-sized pieces. Add the sweet chili sauce and stir to thoroughly coat. Taste, then season with salt and pepper if desired.

4 Warm the tortillas:

If you prefer to use the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas:
Make the miso mayo & serve your dish:
5 Make the miso mayo & serve your dish:

Meanwhile, in a bowl, combine the mayonnaise and miso paste. Taste, then season with salt and pepper if desired. Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, dressed fish, slaw, and seasoned sour cream. Serve the tacos with the roasted sweet potatoes and miso mayo on the side. Enjoy!