Vietnamese Fish Tacos

Ingredients

• Turmeric

  Spices, ground

  1 tsp or 2g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Lime juice

  Raw

  3 tbsp or 45g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Halibut

  Fish, atlantic and pacific, raw

  24 oz or 680g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Spearmint

  Fresh

  4 tbsp or 23g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, medium or 552g

• Cabbage

  Raw

  2 cup, shredded or 140g

Directions

1. Combine turmeric, ginger, garlic, sugar, half of the fish sauce, one-third of the lime juice, salt, and pepper in a medium bowl.
2. Add halibut pieces and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Mix scallions, red onion, basil, mint, cilantro, remaining fish sauce, remaining lime juice, and salt and pepper to taste in another bowl. Refrigerate until ready to use.
4. Heat half of the vegetable oil in a non-stick skillet over medium heat. Cook half of the marinated halibut for 2 to 4 minutes per side until lightly browned. Repeat with remaining oil and fish.
5. To assemble the tacos, place shredded cabbage in each tortilla, add halibut, flake with a fork if needed, and top with tomato salsa.

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