Name: Asian Salsa Macha Fish Tacos
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 3/4 lb firm white fish fillets (cod, halibut, or snapper); 1/2 tsp kosher salt; 1/4 tsp ground white pepper; 1 tbsp neutral oil (such as grapeseed or canola); 1/3 cup roasted peanuts; 2 dried arbol chiles; 1 dried guajillo chile, stemmed and seeded; 2 garlic cloves; 2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 4 small corn tortillas; 1 cup finely shredded cabbage; 1/4 cup sliced scallions; 1 lime, cut into wedges

Asian Salsa Macha Fish Tacos

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These Asian Salsa Macha Fish Tacos are a vibrant fusion, marrying Baja California’s fish taco tradition with the punchy, nutty heat of salsa macha reimagined with Asian flavors. Toasted peanuts and dried chiles form the base, amped up with garlic, sesame oil, and soy for umami depth. Flaky, perfectly seared fish contrasts with crisp cabbage and charred tortillas, while scallions and lime provide fresh, zippy notes. This dish is perfect for a sunny California evening—fresh, bold, and irresistibly snackable.

Ingredients

Instructions

Pat fish fillets dry, season both sides with salt and white pepper.
Heat neutral oil in a nonstick pan over medium-high. Sear fish 2-3 minutes per side until golden and cooked through. Set aside, flake into large pieces.
While fish cooks, toast peanuts and dried chiles in a dry skillet over medium heat, stirring, until fragrant and just darkened, 2-3 minutes. Add garlic for last 30 seconds, tossing until golden.
Transfer peanuts, chiles, and garlic to a mortar and pestle or food processor. Pulse with toasted sesame oil, soy sauce, and rice vinegar until you have a chunky salsa macha.
Char tortillas directly over a gas flame or in a dry skillet until soft with some browned spots.
Assemble each taco: layer cabbage, flaked fish, generous spoonfuls of Asian salsa macha, and scallions. Serve with lime wedges.