Fusion Fish Tacos

Fusion Fish Tacos

  • Prep: 20 min
  • Cook Time: 22 min
  • Total: 42 min
  • Serving: 8

East meets West with these tasty lowfat tacos. A sassy ginger, garlic, and saffron infusion brings mild-flavored halibut to life. Tacos are easy to wrap your fingers around to serve as a tapas bar treat or partnered with other dishes to be eaten as a main course. Saffron is a winning ingredient in this dish and well worth the expense. It can be found in thread or powder form in gourmet markets and increasingly in supermarkets. A little pinch goes a long way in releasing the irreplaceable earthiness and color of this unique spice. Fish sauce, with its dark, pungent flavor, is inexpensive and available in the Oriental section of most grocery stores.


  • 1 ½ pound thick halibut fillet (or other firm-fleshed white fish such as swordfish, sea bass or cod)
  • 1 teaspoon olive oil
  • 1 teaspoon crushed red pepper
  • 1 (6 ounce) small white onion, chopped fine (about 1 cup)
  • 1 (6 ounce) poblano or bell pepper, seeds removed, halved, sliced thin (about ¾ cup)
  • 2 ½ tablespoons minced gingerroot
  • 3 garlic cloves, chopped fine
  • ½ pound roma tomatoes, cored, chopped (about 1 cup)
  • 1 teaspoon paprika
  • Pinch salt
  • 2 tablespoons fish sauce
  • Pinch saffron (or substitute ½ teaspoon turmeric) dissolved in ¼ cup hot water
  • ¼ cup chopped fresh cilantro
  • 8 yellow or white corn tortillas, warmed in a skillet or on a burner
  • Shredded cabbage or iceberg lettuce


  1. Cut fish into 1 inch pieces and set aside.
  2. Heat oil and crushed red pepper on medium-high in a wok or a large heavy-bottom skillet, stirring until fragrant.
  3. Add onion and pepper and cook, stirring frequently, until soft, about 5 minutes.
  4. Stir in ginger and garlic, cooking for 1 to 2 minutes.
  5. Add tomatoes, paprika, salt, fish sauce, and saffron water and cook until tomatoes become saucy, stirring frequently, about 5 to 6 minutes.
  6. Add fish and stir-fry until fish is just cooked through, about 4 to 5 minutes.
  7. Remove from heat and adjust seasonings, if necessary.
  8. Mix in cilantro.
  9. Fill each tortilla with ½ cup of fish mixture and garnish with shredded cabbage or lettuce.


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