Hamachi Fish Tacos with Wasabi-Lime Slaw
If you’re craving something fresh, light, and packed with flavor, these Hamachi Fish Tacos will hit the spot. We’re putting a gourmet twist on the classic fish taco by featuring Hamachi. This recipe pairs delicate bites of Hamachi with a crunchy wasabi-lime slaw, all wrapped in warm corn tortillas.
Ingredients
For the Hamachi:
- 1 lb fresh Hamachi fillet, skin removed
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- Salt and pepper, to taste
For the Wasabi-Lime Slaw:
- 2 cups shredded purple cabbage
- 1/2 cup shredded carrots
- 2 tbsp mayonnaise
- 1 tsp wasabi paste (adjust to taste)
- 1 tbsp lime juice
- 1 tsp honey
- Salt, to taste
For Assembly:
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro leaves
- Lime wedge
Instructions
- In a bowl, combine soy sauce, lime juice, sesame oil, grated ginger, and minced garlic.
- Cut the Hamachi into bite-sized pieces and add to the marinade. Let it sit for 15-20 minutes.
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In a separate bowl, whisk together mayonnaise, wasabi paste, lime juice, honey, and a pinch of salt.
- Add shredded cabbage and carrots to the dressing. Toss until well coated. Set aside.
- Heat a non-stick skillet over medium-high heat.
- Remove Hamachi pieces from the marinade and cook for 1-2 minutes on each side until just cooked through. Be careful not to overcook to maintain its tender texture.
- In a dry skillet or over an open flame, warm each tortilla until pliable and slightly charred.
- Place a generous spoonful of wasabi-lime slaw onto each tortilla.
- Top with cooked Hamachi pieces.
- Add avocado slices and garnish with fresh cilantro leaves.
- Serve with lime wedges on the side.