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Nikkei Style Fish Tacos with Toasted Sesame Slaw and Guacamole

Nikkei Style Fish Tacos with Toasted Sesame Slaw and Guacamole


These Nikkei inspired fish tacos are crispy, crunchy and packed with flavour.

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8 hard taco shells
1l vegetable oil
Maldon salt
1 tub (200 g) Westfalia Sweet Chilli Guacamole
limes for serving

Slaw Dressing
1 Tbsp (15 ml) rice vinegar
2 tsp (10 ml) toasted sesame oil
zest and juice of 1 lime
2 tsp (10 ml) ponzu sauce
black pepper, to taste

Toasted Sesame Slaw
2 baby cabbages, shredded
2 carrots, peeled and shredded
2 handfuls of mung bean sprouts
1 handful fresh coriander, roughly chopped
4 baby radishes, thinly sliced
2 Tbsp (30 ml) sesame seeds, lightly toasted

Tempura Battered Fish
¾ C (190 ml) flour
¼ C (60 ml) cornflour
1 tsp (5 ml) baking powder
pinch of Maldon sea salt
sparkling water or beer
400 g hake fillet, sliced into thin strips

lime juice for serving

Slaw Dressing
Place all the ingredients for the dressing into a small glass jar and shake until well combined.

Toasted Sesame Slaw
Place all of the ingredients for the slaw into a bowl and toss together. Drizzle the dressing over the slaw and set aside to absorb all of the flavours for at least 20 minutes.

Tempura Battered Fish
Mix the flour, cornflour, baking powder and salt together and pour just enough sparkling water (or beer) in to achieve a thin batter (about ¾-1 cup). Add the fish to the batter and mix lightly until well coated.

Heat the oil in a heavy-based saucepan until hot and deep-fry the battered fish, a few pieces at a time, for about 30 seconds or until golden brown and crispy. Remove with a slotted spoon and place on a sheet of absorbent paper while you continue to fry the rest. Sprinkle the crispy fish with a little salt while still warm.

To assemble
Smear each taco shell with a generous amount of Westfalia Sweet Chilli Guacamole, add a spoonful of toasted sesame slaw and top with 2-3 pieces of tempura fish.

Squeeze a little lime juice over the fish and serve immediately.