Fish Tacos with Kimchi
  • CourseMain Dish
Servings
6tacos
Servings
6tacos
Ingredients
  • 1-2Tbsp. olive or peanut oil
  • 3/4lb. tilapia or catfish fillet
  • 1 pinch sea salt
  • 1pinch black pepper
  • 1medium lime
  • 12fresh corn tortillas, warmed
  • 1/2cup kimchi, drained
  • 1/3cup white onion, finely sliced
  • 1/2cup cilantro leaves, chopped
Instructions
  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.
Fish Tacos with Kimchi
Print Recipe
  • CourseMain Dish
Servings
6 tacos
Servings
6 tacos
Ingredients
  • 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
Units:
Instructions
  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