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Asian-Style Grilled Tacos

Recipe created exclusively for NAKANO® by Dawn Jackson Blatner, RDN

Yield: 8 tacos

Ingredients

Dressing:

Slaw:

  • 3 cups shredded cabbage (purple and/or Napa)
  • 1 cup shredded carrot (3 carrots)
  • ¼ cup chopped green onions (3 green onions)
  • ¼ cup thinly sliced radish (2 radishes)
  • ¼ cup chopped cilantro

Tacos:

  • 8 corn tortillas, warmed
  • ¾ lb. (12 oz.) white fish, grilled
  • 1 avocado, sliced

Directions

  1. In a large bowl, whisk NAKANO® Seasoned Rice Vinegar, tamari, honey and sesame oil. Add cabbage, carrots, green onions, radish, cilantro and toss to coat veggies.
  2. Top warm tortillas with fish, slaw and avocado. Serve extra slaw on the side.

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