Name: Thai Curry Fish Tacos
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 pound firm white fish (cod, tilapia, or mahi-mahi), cut into 1-inch pieces; 2 tablespoons Thai red curry paste; 1 cup coconut milk; 2 tablespoons vegetable oil; 1 tablespoon fish sauce; 1 tablespoon lime juice, plus wedges for serving; 1 teaspoon brown sugar; 8 small corn or flour tortillas; 1 cup shredded purple cabbage; 1/2 cup thinly sliced red bell pepper; 1/4 cup chopped fresh cilantro; 2 tablespoons chopped fresh mint; 1/4 cup chopped peanuts for garnish

Instructions

Prepare the curry sauce

In a small saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the Thai red curry paste and cook for 1 minute until fragrant. Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Simmer for 5 minutes until slightly thickened, then set aside.
Cook the fish

Pat the fish pieces dry with paper towels and season with salt. Heat the remaining 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add the fish pieces and cook for 2-3 minutes per side until golden and cooked through. The fish should flake easily with a fork when done.
Warm the tortillas

Heat the tortillas either directly over a gas flame for 10-15 seconds per side, in a dry skillet, or wrapped in damp paper towels in the microwave for 30 seconds. Keep warm by wrapping in a clean kitchen towel.
Prepare the toppings

In a small bowl, combine the shredded cabbage, sliced bell pepper, cilantro, and mint. Toss lightly to combine.
Assemble the tacos

Place a portion of the cooked fish on each tortilla. Drizzle with the Thai curry sauce, then top with the cabbage mixture. Sprinkle with chopped peanuts and serve with lime wedges on the side.

Thai Curry Fish Tacos

Ingredients

Instructions

Nutritional Information