Ingredients

• For the fish
• 4 tilapia fillets
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)
• For the slaw
• 1 cup shredded napa cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• Salt and pepper to taste
• For the tacos
• 8-10 corn tortillas
• Sliced green onions, sesame seeds, and lime wedges for garnish

Directions

• Preheat grill or pan to medium-high heat.
• Whisk together soy sauce, honey, rice vinegar, ginger, and red pepper flakes (if using) for the glaze.
• Brush the glaze on both sides of the tilapia fillets.
• Grill or pan-fry the tilapia for 3-4 minutes per side, or until cooked through.
• Meanwhile, mix together slaw ingredients.
• Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
• Assemble tacos with fish, slaw, green onions, and sesame seeds. Serve with lime wedges.

Notes

• Use fresh, high-quality ingredients for the best flavor.
• Adjust the level of spiciness to your taste.
• Serve with additional Asian-inspired toppings like pickled ginger or wasabi mayo.

Photos