📝 About This Recipe
Experience a vibrant explosion of flavors with these K-Mex fusion tacos, where the smoky heat of Southeast Asian Sriracha meets the fermented tang of Korean Kimchi. Flaky white fish is marinated in a spicy-sweet glaze and seared to perfection, nestled inside warm tortillas. This dish perfectly bridges the gap between the street food stalls of Seoul and the coastal taco stands of Baja.
🥗 Ingredients
The Fish and Marinade
- 1.5 lbs White Fish Fillets (Cod, Mahi-Mahi, or Tilapia, cut into 2-inch strips)
- 3 tablespoons Sriracha Sauce (Adjust for heat preference)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Honey (To balance the heat)
- 1 tablespoon Soy Sauce (Low sodium preferred)
- 2 cloves Garlic (Minced into a paste)
Kimchi Slaw
- 2 cups Napa Cabbage (Finely shredded)
- 1/2 cup Prepared Kimchi (Roughly chopped)
- 2 tablespoons Rice Vinegar
- 3 pieces Green Onions (Thinly sliced on a bias)
Sriracha Lime Crema
- 1/2 cup Sour Cream (Or Mexican Crema)
- 1 tablespoon Sriracha Sauce
- 1 tablespoon Lime Juice (Freshly squeezed)
Assembly
- 8-12 pieces Corn Tortillas (Small street-taco size)
- 1/2 cup Fresh Cilantro (Leaves picked for garnish)
- 1 teaspoon Toasted Sesame Seeds (For garnish)
👨🍳 Instructions
-
1
In a medium glass bowl, whisk together the Sriracha, toasted sesame oil, honey, soy sauce, and minced garlic to create the marinade.
-
2
Pat the fish strips dry with paper towels. Toss them gently in the marinade until evenly coated. Cover and refrigerate for 15-20 minutes—don't go longer or the acid will 'cook' the fish.
-
3
While the fish marinates, prepare the Kimchi Slaw. In a large bowl, combine shredded napa cabbage, chopped kimchi, and rice vinegar. Toss well and set aside to let the flavors meld.
-
4
Prepare the Sriracha Lime Crema by mixing the sour cream, Sriracha, and lime juice in a small squeeze bottle or bowl. Whisk until smooth and keep chilled.
-
5
Heat a large non-stick or cast-iron skillet over medium-high heat with a drizzle of neutral oil (like canola or grapeseed).
-
6
Place the fish strips in the hot skillet, working in batches to avoid crowding. Sear for 2-3 minutes per side until the edges are slightly caramelized and the fish flakes easily with a fork.
-
7
Remove the fish from the heat and let it rest for a minute on a warm plate.
-
8
Warm the tortillas. This is best done directly over a gas flame for 5-10 seconds per side until slightly charred, or in a dry pan until soft and pliable.
-
9
To assemble, place 2-3 pieces of fish in the center of each warm tortilla.
-
10
Top with a generous heap of the Kimchi Slaw.
-
11
Drizzle the Sriracha Lime Crema over the top in a zig-zag pattern.
-
12
Garnish with fresh cilantro leaves, sliced green onions, and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always pat your fish completely dry before marinating to ensure the sauce sticks and you get a good sear. If you prefer a crunchier texture, you can lightly dredge the marinated fish in cornstarch before pan-frying. Use 'aged' kimchi for the slaw if possible, as it provides a deeper, more complex tang that cuts through the creaminess. Don't skip warming the tortillas; cold tortillas will crack and lack the toasted corn aroma essential to the K-Mex experience.
🍽️ Serving Suggestions
Pair with a cold Mexican Lager or a crisp Korean Soju cocktail with ginger. Serve with a side of Mexican street corn (Elote) seasoned with Gochugaru instead of chili powder. Include lime wedges on the side for an extra hit of acidity just before eating. A side of quick-pickled cucumbers and radishes adds a refreshing crunch.