- Marinate fish fillets in yuzu ponzu for 2 hours.
- Make the slaw by combining the green and purple cabbage, green onions, cilantro, 1 tablespoon of yuzu ponzu, rice vinegar, soy sauce, sesame oil, garlic, and lemon pepper seasoning. Mix well until combined.
- Add the cod fillets to a heated pan with olive oil on medium heat. Cook for 6 minutes on each side. Add additional yuzu ponzu after flipping then remove from heat.
- Add a fish fillet to heated corn tortilla & top with a ½ cup of slaw & serve.
Yuzu Cod Fish Tacos
Yield
2
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
2 hours, 32 minutes
kikkoman products used:
ingredients
2 6-ounce cod fish fillets
½ cup Kikkoman® Yuzu Ponzu
For Slaw
2 cups green cabbage, chopped
2 cups purple cabbage, chopped
2 tablespoons green onions, chopped
2 tablespoons cilantro, chopped
1 + 1 tablespoon Kikkoman® Yuzu Ponzu Sauce, divided
1 tablespoon Kikkoman® Rice Vinegar
1 teaspoon Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Sesame Oil
1 garlic clove, chopped
1 teaspoon lemon pepper seasoning
For Serving
2 corn tortillas
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
