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crispy asian fish tacos with lemon kosho hot sauce

kristaplayswithfood avatar
Recipe by
Krista Towns
@kristaplayswithfood
Aiken, SC

I just love fresh fish and adore fish tacos. I came up with the idea to use egg roll wrappers for taco shells after feeling regular taco shells were just too heavy for delicate fish. They're are easy to fry into the shape of taco shell just using tongs, and are delishious. The aioli, citrus and chilies compliment the fish and pack a real flavor punch! Yuzu Kosho hot sauce is a staple in Japanese cuisine. You can buy it in Asian groceries, but the homemade version tastes great. Yuzu is difficult to find, Meyer lemons are a good substitute. If using regular lemons just add a little sugar.

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yield 2 -3
prep time 45 Min
cook time 20 Min
method Pan Fry

Ingredients For crispy asian fish tacos with lemon kosho hot sauce

  • EGG ROLL/TACO SHELLS
  • 6
    egg roll wrappers
  • 2 c
    peanut oil
  • GINGER-SWEET CHILI AIOLI
  • 1 1/2 tsp
    freshly grated ginger
  • 1 Tbsp
    thai sweet chili sauce
  • 1 c
    mayonnaise
  • NAPA SLAW
  • 3 c
    shredded napa cabbage
  • 2
    finely shredded carrots
  • 1/3 c
    chopped fresh cilantro
  • 2
    scallions, finely sliced
  • 1 Tbsp
    fresh lime juice
  • 1 tsp
    toasted sesame oil
  • LEMON KOSHO HOT SAUCE
  • 4
    serrano chiles, stems removed
  • juice and zest of two lemons (preferably meyer)
  • 1 tsp
    kosher salt
  • 1 pinch
    sugar (optional)
  • FISH
  • 2-3
    mahi mahi fillets (or sea bass, snapper, flounder)
  • 3 Tbsp
    toasted white sesame seeds
  • 1/2 tsp
    ground ginger
  • 1 tsp
    paprika
  • 1/2 tsp
    kosher salt
  • 1 tsp
    freshly ground black pepper
  • 1/4 c
    cornstarch
  • peanut oil

How To Make crispy asian fish tacos with lemon kosho hot sauce

  • 1
    Using a sharp knife, cut the egg roll wrappers into round shapes using a saucer laid over the wrappers as a template. In a deep heavy saucepan heat the peanut oil over medium high heat. One at time, with a pair of tongs lower one wrapper into the oil, wait about 10 seconds and flip over, then hold up one edge with the tongs, wait another few seconds and repeat on the other end to form a taco shell shape. Remove when the shell is golden brown, about 45 seconds total. Place all on a wire rack to drain.
  • 2
    For the aioli, whisk together the ginger, red chili sauce and mayonnaise.
  • 3
    For the slaw, combine the cabbage, carrot, cilantro and scallions in a large bowl, toss with the lime juice and sesame oil.
  • 4
    For the hot sauce, combine the chilies, lemon juice, zest, salt and sugar (optional) in a food processor. Blend until almost smooth. Add more citrus juice or sugar to suit your taste.
  • 5
    Slice the fish fillets in half lengthwise. Combine the sesame seeds, ginger, paprika, salt , pepper and cornstarch in a medium bowl. Pat the fish slices with a paper towel, add to the bowl and lightly coat with the cornstarch mixture. Place a nonstick skillet over medium high heat, add enough oil to cover the bottom of the pan to about 1/4 inch deep, and then add the fish pieces. Cook until golden brown on all sides, about 6-8 minutes. Remove to a wire rack and keep warm.
  • 6
    To make the tacos, slice the fish crosswise into one inch slices. Add a half cup of the slaw mixture on each taco shell, and place an equal amount of fish on top. Drizzle with the aioli and top with additional cilantro, scallions, cucumber slices and or avocado for garnish. Serve the hot sauce on the side.
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