Name: Citrus-Chili Miso Fish Tacos with Thai Basil Slaw and Avocado-Kiwi Crema
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 1 pound white fish fillets (cut into 3-inch pieces); 3 tablespoons white miso paste; 2 tablespoons fish sauce; 1 large orange (zested and juiced); 1 medium grapefruit (segmented, juice reserved); 2 medium kiwis (peeled and diced); 1 large avocado (peeled and pitted); 2 large eggs; 1 cup shredded cabbage; 1 medium carrot (julienned); 1 medium leek (white part only, thinly sliced); 3 cloves garlic (minced); 2 red chili peppers (1 minced, 1 sliced for garnish); 1 cup broccoli florets (blanched); 1/2 cup roasted nuts (cashews or peanuts, roughly chopped); 1/2 cup grapes (halved); 2 medium tomatoes (diced); 8 small flour tortillas or lettuce wraps; 2 tablespoons vegetable oil; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Salt and pepper to taste

Citrus-Chili Miso Fish Tacos with Thai Basil Slaw and Avocado-Kiwi Crema

A bold tri-fusion dish that marries Japanese miso-glazed fish with Thai-inspired citrus slaw and Mexican-style soft tacos. The unexpected kiwi-avocado crema adds tropical sweetness while chili peppers bring heat, creating a harmonious balance of umami, tang, and spice across three vibrant culinary traditions.

45 min

Medium

4 servings

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Taste Profile

Sweet6/10

Salty7/10

Sour6/10

Umami8/10

Spicy5/10

🥄 Texture

The tacos offer a delightful mix of textures, from the crispy, delicate egg threads and the soft, flaky fish to the creamy avocado-kiwi crema and the crunch of fresh vegetables and roasted nuts in the slaw. The combination of these elements provides a satisfying and varied mouthfeel with each bite.

👃 Aroma

The aroma profile of this dish is complex and inviting, combining the fresh, citrusy notes from the orange and grapefruit with the earthy, savory scent of miso and fish sauce. The fragrance of Thai basil, garlic, and chili peppers adds a spicy and herbal undertone, making the dish aromatic and appetizing.

🍷 Pairs Well With

A crisp, dry Riesling or a light, citrusy wheat beer would complement the flavors of the tacos well, balancing the dish's richness and spiciness with their refreshing qualities.

🥗 Side Dishes

Steamed jasmine rice or a cold noodle salad with cucumber, sesame seeds, and a light soy dressing would make excellent side dishes, offering a neutral base to balance the intense flavors of the tacos.

Ingredients(22 items)

11 pound white fish fillets (cut into 3-inch pieces)

23 tablespoons white miso paste

32 tablespoons fish sauce

41 large orange (zested and juiced)

51 medium grapefruit (segmented, juice reserved)

62 medium kiwis (peeled and diced)

71 large avocado (peeled and pitted)

82 large eggs

91 cup shredded cabbage

101 medium carrot (julienned)

111 medium leek (white part only, thinly sliced)

123 cloves garlic (minced)

132 red chili peppers (1 minced, 1 sliced for garnish)

141 cup broccoli florets (blanched)

151/2 cup roasted nuts (cashews or peanuts, roughly chopped)

161/2 cup grapes (halved)

172 medium tomatoes (diced)

188 small flour tortillas or lettuce wraps

192 tablespoons vegetable oil

201 tablespoon rice vinegar

211 teaspoon sesame oil

22Salt and pepper to taste

Instructions

Prepare the miso-citrus marinade: In a bowl, whisk together miso paste, 2 tablespoons orange juice, 1 tablespoon fish sauce, orange zest, and 1 clove minced garlic. Coat fish pieces with marinade and refrigerate for 15 minutes.

Make the avocado-kiwi crema: Blend avocado, 1 diced kiwi, 2 tablespoons grapefruit juice, juice of half the orange, and a pinch of salt until smooth. Set aside in refrigerator.

Prepare the Thai-inspired slaw: In a large bowl, combine shredded cabbage, julienned carrot, sliced leek, blanched broccoli florets, halved grapes, and 1 minced chili pepper. Dress with rice vinegar, sesame oil, remaining fish sauce, and 1 clove minced garlic. Toss well and set aside.

Make crispy egg threads (Japanese-style): Beat eggs with a pinch of salt. Heat 1 tablespoon oil in a non-stick pan over medium heat. Pour thin streams of egg into the pan to create delicate threads, cook until set, then remove and set aside.

Cook the fish: Heat remaining oil in a skillet over medium-high heat. Remove fish from marinade and cook for 3-4 minutes per side until golden and cooked through, basting with remaining marinade.

Prepare the citrus-tomato salsa: Combine diced tomatoes, grapefruit segments, remaining diced kiwi, remaining minced garlic, sliced chili pepper, and chopped nuts. Season with salt and pepper.

Warm tortillas in a dry pan for 30 seconds per side until pliable and slightly charred.

Assemble tacos: Place a portion of Thai slaw on each tortilla, top with miso-glazed fish, drizzle with avocado-kiwi crema, add citrus-tomato salsa, and garnish with crispy egg threads and extra chopped nuts.

Serve immediately with extra crema and lime wedges on the side.