(Not Your Average) Fish Taco

Too few ratings

“Have you tried fish with edamame beans? This is inspired by my grandmas dinner staple of sautéed fish with edamame in China. A fancish and fun dinner ready in 15 min! Use guacamole instead of fresh avocado to save even more time.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
½ lb fish
3 sheets corn tortillas
1 head tomato
1 cup edamame bean
½ head avocado
¼ head onion
2 cloves garlic
½ tbsp butter
2 tsp canola oil
½ head lemon
½ tsp nutmeg
½ tsp ground cumin
salt
black peppercorn

Utensils

  • knife
  • 2 nonstick pans
  • Step 1/5

    Prep the ingredients: Thinly slice fish fillet to 1/4 in thick pieces, and sprinkle with one tablespoon of lemon juice, some freshly grated or ground cumin, nutmeg, salt and pepper. Dice the onion and tomato (1 big or 2 small tomatos). Scoop avocado into a bowl, add a squeeze of lemon, and smash with a fork.
    • knife

    Prep the ingredients: Thinly slice fish fillet to 1/4 in thick pieces, and sprinkle with one tablespoon of lemon juice, some freshly grated or ground cumin, nutmeg, salt and pepper. Dice the onion and tomato (1 big or 2 small tomatos). Scoop avocado into a bowl, add a squeeze of lemon, and smash with a fork.

  • Step 2/5

    Warm the tortilla: Heat a non-stick skillet for 1 min. Put one tortilla in the pan and heat up each side for about 45 sec-1 min until the tortilla feels dryer and hardened. Repeat until all 3 tortilla are heated. OR, if you want to use oven it’s even better, warp them (up to 6 in one stack) in aluminum foil and to heat up at 350F for 10-12 min while doing next steps. Because I’m only making 3, I use the pan to do it quick and save energy.
    • 3 sheets corn tortillas
    • nonstick pan

    Warm the tortilla: Heat a non-stick skillet for 1 min. Put one tortilla in the pan and heat up each side for about 45 sec-1 min until the tortilla feels dryer and hardened. Repeat until all 3 tortilla are heated. OR, if you want to use oven it’s even better, warp them (up to 6 in one stack) in aluminum foil and to heat up at 350F for 10-12 min while doing next steps. Because I’m only making 3, I use the pan to do it quick and save energy.

  • Step 3/5

    Cook the “beans”: In the same nonstick pan (no need to wash), turn heat to medium and add canola or vegetable oil. Sauté the onion and edamame for 3-5 minutes. Season with salt and ground pepper.
    • 1 cup edamame bean
    • ¼ head onion
    • 2 tsp canola oil
    • salt
    • black peppercorn
    • nonstick pan

    Cook the “beans”: In the same nonstick pan (no need to wash), turn heat to medium and add canola or vegetable oil. Sauté the onion and edamame for 3-5 minutes. Season with salt and ground pepper.

  • Step 4/5

    • ½ lb fish
    • 2 cloves garlic
    • ½ tbsp butter
    • ½ tsp nutmeg
    • ½ tsp ground cumin

    Pan-fry the fish: Melt butter in the pan with medium-low heat, add minced garlic, then cook white fish 2-3 min each side. Season with more freshly ground nutmeg and pepper. Tip: you know it’s time to flip when looking from the side 40% - half of the fish turns from translucent to white.

  • Step 5/5

    Assemble the taco! Put one piece of fish, a scoop of sautés edamame, and chopped tomatoes into a tortilla. Add a dollop of mashed avocado and drizzle some sriracha on top. Squeeze more lemon, if desired.
    • 1 head tomato
    • ½ head avocado
    • ½ head lemon

    Assemble the taco! Put one piece of fish, a scoop of sautés edamame, and chopped tomatoes into a tortilla. Add a dollop of mashed avocado and drizzle some sriracha on top. Squeeze more lemon, if desired.