Fish Tacos

The Simmering Seoulmate and I have been eating a lot of Mexican food lately. We only have one month left in Korea and we are trying to hit up all of our favourite spots. We have been to Coreanos, Gusto Taco, and Vatos over the past couple of weeks.

Vatos was a big favourite of ours about three years ago when we first lived in Seoul, back when it was at its small back ally location. We enjoyed munching on Kimchi Carnitas Fries and sipping on margaritas, while hanging out with friends. Over these past three years, many Mexican fusion restaurants have popped up all over the city and we’ve sort of forgotten about Vatos because we’ve found a few other places we prefer. This past month, we ventured back to Vatos and it has become a new favourite again, so we’re glad we went back.

Fish tacos are something we’ve tried at several of the restaurants, but both of us enjoy the Vatos ones the best. The fish to taco ratio is perfect and the fish is moist with a crunchy batter. We decided to try and make our own fish tacos and they turned out fantastic! Check out the recipe below and enjoy!

Fish Tacos

Ingredients 8 tortilla shells cherry tomatoes purple cabbage red onion lettuce

Fish 2 tilapia fillets 1/2 cup flour 3/4 soda water 1/2 tbsp cornstarch salt to taste

Sauce 1/2 cup sour cream or plain yogurt 1 1/2 tbsp Dijon mustard 1 tbsp lemon juice 1 tbsp dried dill

Directions

For the slaw topping, chop about one cup of red cabbage and place in a medium bowl. In a small bowl, combine the sauce ingredients and stir until well mixed. Spoon two tablespoons of the sauce into the cabbage and mix. (Keep the rest of your sauce for another dinner. It pairs well served over both chicken and fish.) Set slaw aside. Chop and prep the rest of your desired toppings and set aside, as these tacos should be served immediately. For the fish, cut each tilapia fillet into four equal strips. In a large bowl, combine the flour, cornstarch, and salt. Slowly pour the soda water into the dry ingredients and stir gently. Heat a large pan with an inch of canola oil, over medium high heat.  Dip your fish pieces into the batter and fry in pan, until golden brown. Remove from oil and drain on a dish lined with paper towel. Build your tacos and serve immediately!

Makes 8 fish tacos.

Check out my chicken taco recipe here!