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Grilled Fish Tacos with Sriracha


Yield: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

2 fillets of a white fish like sole
1/4 cup yogurt
2 tablespoons milk
2 teaspoons Kikkoman® Sriracha Chili Sauce
1 tablespoon lime juice
3 cups cabbage coleslaw mixture
2 tablespoons Kikkoman® Soy Sauce
¼ red onion, sliced thinly
1 teaspoon honey
2 tablespoons lime juice
2 garlic cloves, minced
8 corn tortilla shells
¼ cup fresh cilantro, chopped


  1. Preheat the oven to 350F. In a bowl, combine yogurt, milk, sriracha, and 1 tablespoon of lime juice. Add coleslaw mixture to the bowl, toss, and set aside, stirring occasionally as you prepare the rest of the tacos.

  2. Place sole fillets on a lined baking sheet and then in a small bowl, whisk together soy sauce, honey, remaining tablespoon of lime juice, and garlic. Brush sauce over sole and then bake for 15 minutes or until flaky.

  3. Heat a skillet to medium high and, working in batches, heat tortillas for 10-15 seconds per side, keeping the warm ones under a clean tea towel.
  4. To assemble the tacos, place approximately ¼ cup of the coleslaw on each tortilla and top each with ¼ of a sole fillet and a few slices of red onion. Drizzle with any remaining coleslaw dressing. Garnish with a sprinkling of cilantro.


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