Image for Fish Tacos with Kimchi
Fish Tacos with Kimchi
Print Recipe
  • CourseMain Dish
6 tacos
6 tacos
  • 1-2 Tbsp. olive or peanut oil
  • 3/4 lb. tilapia or catfish fillet
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 medium lime
  • 12 fresh corn tortillas, warmed
  • 1/2 cup kimchi, drained
  • 1/3 cup white onion, finely sliced
  • 1/2 cup cilantro leaves, chopped
Servings: tacos
  1. Heat a heavy skillet on medium to medium-high, for about 2-3 minutes, add the oil. Immediately add the fish and cook it until the bottom is firm and crispy-brown. While it's cooking, lightly salt and pepper the uncooked top.
  2. Turn the fish over, cook until browned on second side, and season with salt and pepper the cooked upper side.
  3. Remove fish from pan and cut up roughly with two forks. Squeeze lime juice liberally over fish.
  4. Holding two hot, stacked tortillas in one hand, add fish, kimchi, sliced onion, and cilantro leaves to the taco. Serve immediately.
Share this Recipe