Tilapia Fish Tacos

A few days ago I met some great friends from out of town and we had a phenomenal dinner at a Korean Restaurant. I am still not 100% sure of all we had but what I do know is it was all delicious and wonderful and I cannot wait until they are back in town and we can go again! One thing that was a complete delight to me was when I tried some daikon in a wonderful spicy sauce and it immediately brought me back to my favorite noodle dish with a spicy sauce that I have tried to copy and could never get quite right. Immediately my friend knew it was a Vinegared Red Pepper Paste sauce and he had seen a Korean Market in the same shopping center as the restaurant, it was like the stars aligning for me.

While I will be making that noodle dish ASAP I needed lunch first! I had just picked up some tilapia at the grocery store as well as daikon (a specific radish) and thought that they would go very well together in fish tacos and I'm glad to say I was quite right! And for those that do not have their own Korean Market right around the corner... click here to see the exact sauce I bought.



Tilapia Fish Tacos: Serves 2

12oz Tilapia
3TB Vinegared Red Pepper Paste
1 Carrot - Shredded
3-4" Piece Daikon - Shredded
4 - 6" Tortillas (I use Verole brand)

Brush 2TB of the Red Pepper Paste all over the tilapia and place in a lightly greased skillet over medium heat and cook for approximately 4-5 minutes on each side until the fish is cooked through and flakes easily. Remove to a plate and cover.

While the fish is cooking shred the carrot and daikon and toss with the remaining red pepper paste and set to the side. In a dry skillet add the tortillas one at a time and cook over medium heat until soft and pliable - 1-2 minutes max.

Once all the parts are ready place some fish and vegetable mix in the tortilla, fold, and enjoy!

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WW: 9 Points Plus / serving