Miso Glazed Fish Tacos

Instructions

1. Prepare the miso glaze
   In a medium bowl, whisk together the miso paste, mirin, rice vinegar, soy sauce, honey, and sesame oil until smooth. Place the fish pieces in a resealable plastic bag and pour in two-thirds of the miso mixture. Seal the bag and gently massage to coat the fish evenly. Refrigerate for at least 15 minutes or up to 1 hour. Reserve the remaining miso mixture for basting.
2. Cook the fish
   Preheat your grill or broiler to medium-high heat. Remove the fish from the marinade and place on a lightly oiled grill or broiler pan. Cook for 3-4 minutes per side, basting occasionally with the reserved miso mixture, until the fish is opaque and flakes easily with a fork. Transfer to a plate and break into bite-sized pieces.
3. Prepare the taco components
   While the fish is cooking, warm the tortillas on a dry skillet or directly over a gas flame for about 15-20 seconds per side until pliable and slightly charred. Keep warm in a clean kitchen towel. Toss the shredded cabbage with a squeeze of lime juice and a pinch of salt. Slice the avocado and cut the lime into wedges.
4. Make the spicy mayo
   If using regular mayonnaise, combine it with sriracha in a small bowl until well blended. If using Japanese-style mayo, it can be used as is or mixed with a little sriracha for extra heat.
5. Assemble the tacos
   Lay out the warm tortillas and distribute the fish pieces evenly among them. Top each with shredded cabbage, avocado slices, a drizzle of spicy mayo, chopped cilantro, and sliced green onions. Serve immediately with lime wedges on the side for squeezing over the tacos.