Crispy Asian Fish Tacos with Lemon Kosho Hot Sauce

Krista Towns


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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45 Min
20 Min
Pan Fry


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egg roll wrappers
2 c
peanut oil


1 1/2 tsp
freshly grated ginger
1 Tbsp
thai sweet chili sauce
1 c


3 c
shredded napa cabbage
finely shredded carrots
1/3 c
chopped fresh cilantro
scallions, finely sliced
1 Tbsp
fresh lime juice
1 tsp
toasted sesame oil


serrano chiles, stems removed
juice and zest of two lemons (preferably meyer)
1 tsp
kosher salt
1 pinch
sugar (optional)


mahi mahi fillets (or sea bass, snapper, flounder)
3 Tbsp
toasted white sesame seeds
1/2 tsp
ground ginger
1 tsp
1/2 tsp
kosher salt
1 tsp
freshly ground black pepper
1/4 c
peanut oil

How to Make Crispy Asian Fish Tacos with Lemon Kosho Hot Sauce


  • 1Using 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.
  • 2For the aioli, whisk together the ginger, red chili sauce and mayonnaise.
  • 3For the slaw, combine the cabbage, carrot, cilantro and scallions in a large bowl, toss with the lime juice and sesame oil.
  • 4For 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.
  • 5Slice 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.
  • 6To 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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About Crispy Asian Fish Tacos with Lemon Kosho Hot Sauce

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Asian

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