Name: Asian Salsa & Matcha Fish Tacos
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz white fish fillets (cod or tilapia), cut into strips; 1/2 tsp matcha powder; 1/2 tsp sea salt; 1/2 tsp black pepper; 1 tbsp vegetable oil (high smoke point, e.g., avocado or grapeseed); 1 cup red cabbage, thinly sliced; 1/2 cup cucumber, diced; 1/2 cup mango, diced; 2 tbsp scallion, thinly sliced; 1 tbsp fresh cilantro, chopped; 1 tbsp rice vinegar; 1 tsp sesame oil; 4 small corn tortillas

Asian Salsa & Matcha Fish Tacos

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These Asian Salsa & Matcha Fish Tacos are a vibrant fusion perfect for a sunlit California evening. The fish is quickly pan-seared with matcha for a subtle earthy note, inspired by wok-cooking techniques for flavor and tenderness. The Asian salsa—crisp cabbage, mango, cucumber, and scallion—brings a sweet-tart crunch, while sesame oil and rice vinegar add depth and zing. Wrapped in warm corn tortillas, these tacos are light, colorful, and bursting with summery flavor. Ideal for casual dinners, they deliver bold contrasts in taste and texture, with California-fresh ingredients and a playful twist.

Ingredients

Instructions

Pat the fish fillets dry. Toss with matcha powder, sea salt, and black pepper to coat evenly.
Heat a large nonstick or cast iron skillet over high heat until just smoking. Add vegetable oil.
Add fish (in batches if necessary) and cook, tossing gently with a spatula or tongs, until just cooked through and lightly golden, 2-3 minutes per side. Remove from heat.
In a medium bowl, combine red cabbage, cucumber, mango, scallion, cilantro, rice vinegar, and sesame oil. Toss to make a bright, crunchy Asian salsa.
Warm corn tortillas in a dry skillet or directly over a low flame until pliable, about 30 seconds per side.
To assemble tacos: Place a few strips of matcha fish in each tortilla, top generously with Asian salsa, and serve immediately.