Main Dishesbonappetit4.2
Sizzling Turmeric-Dill Fish Tacos
A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.
👥 4 Servings👤 Diana Yen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Nuoc Cham Salsa
2
Whisk 2 Tbsp. fresh lime juice, 1 Tbsp. plus 1 tsp. fish sauce, and 2 tsp. sugar in a small bowl until sugar is dissolved. Add 2 medium tomatoes, chopped, 1 small red onion, finely chopped, 1 Fresno or serrano chile, seeds removed, finely chopped, 2 garlic cloves, finely chopped, and ¼ cup finely chopped cilantro; toss gently to combine. Taste and season with kosher salt if needed. Do ahead: Salsa can be made ⏱️ 3 hours ahead. Cover and chill.
. fresh lime juice2 Tbsp. plus 1 tsp. fish sauce1 Tbsp. sugar2 tspmedium tomatoes, chopped2Fresno or serrano chile, seeds removed, finely chopped1Kosher salt½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1
3
Tacos and assembly
4
Whisk together 1 garlic clove, finely chopped, one 2" piece ginger, peeled, finely grated, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground turmeric, and 3 Tbsp. vegetable oil in a medium bowl; season with freshly ground black pepper. Add 1½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces and toss gently to coat. Let sit 5–⏱️ 10 minutes.
2" piece ginger, peeled, finely grated1Kosher salt½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. ground turmeric1 tsp. vegetable oil, divided5 TbspFreshly ground black pepper½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces1
5
Heat remaining 2 Tbsp. vegetable oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Cook fish, turning occasionally, until golden brown around edges and just cooked through, about ⏱️ 4 minutes. Add 1 bunch scallions, dark green parts only, cut into 2" lengths, and ½ bunch dill, tough stems removed, coarsely chopped; cook, stirring gently, until scallions are wilted, about ⏱️ 30 seconds. Using a fork, gently break apart fish into large flakes.
. vegetable oil, divided5 Tbspbunch scallions, dark green parts only, cut into 2" lengths1
6
Serve fish directly from skillet. Build tacos with 12 corn tortillas, warmed, fish, nuoc cham salsa, shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, and crushed salted dry-roasted peanuts. Serve with lime wedges. Do ahead: Fish can be marinated ⏱️ 2 hours ahead. Cover and chill.
corn tortillas, warmed12Shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, crushed salted dry-roasted peanuts, and lime wedges (for serving)Fresno or serrano chile, seeds removed, finely chopped1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...