How to Make Japanese-Inspired Tacos | Asian Cooking

Marinate cod in Yuzu, Japanese rice vinegar, ginger, and sugar for 30-45 minutes, ensuring sugar dissolves completely.

Pour pure Yuzu extract over scallions and mix, letting them sit for 15-20 minutes to pickle slightly.

Heat a sauté pan and coat it with peanut oil.

Sear the marinated cod in the pan, avoiding overcrowding to prevent rubbery fish.

Transfer the cod to the back burner and sauté julienned red bell peppers in the same pan with a little soy sauce.

Ensure the peppers do not overpower the fish, as they are naturally sweet.

Warm up the tortillas while the fish finishes cooking.

Cut the cooked cod into smaller pieces for the tacos, noting that it may flake.

Assemble the tacos by placing sautéed red peppers, Yuzu pickled scallions, cilantro, and black sesame on the tortillas.

Optionally add pickled sushi ginger to the tacos.

Equipment Needed

Spice Level:

Allergens