Fish and Shrimp Asian Tacos

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Quick Facts:

Serves 4 - 6


½ head, 2 cups napa cabbage
1 small red bell pepper, thinly sliced
4 green onions, sliced on a diagonal
1 carrot, peeled and grated
2-4 Tbsp Hummingbird Asian Vinaigrette
2 Tbsp Good Rub Asian seasoning
½ lb medium to small shrimp, peeled and deveined
1 lb white fish, cut into cubes
2 Tbsp oil
Sriracha mayonnaise
8 corn tortillas


1. Rinse and dry the cabbage. Slice very thinly. In a large bowl combine the cabbage, red pepper, green onions, carrot and vinaigrette. Toss and allow to wilt.
2. Sprinkle fish and shrimp liberally with rub. Heat a dry skillet over medium heat. Cook the tortillas 1 at a time for a minute or 2 on each side until pliable. Add oil to the skillet and heat to medium high. Quickly sear the fish on all sides and remove from the pan. Add the shrimp and sear on both sides. Serve on corn tortillas with slaw, salsa and sriracha mayonnaise.

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