Fish Tacos


1 cup Mitsukan Ponzu
3 Tbsp. lime juice
½ cup avocado oil
Kosher salt, to taste
Black pepper, ground, to taste
4 ea. 4½ oz. Atlantic cod filets, fresh
2 Tbsp. vegetable oil
2 cups Napa cabbage, shredded
½ cup radish, sliced
¾ cup sweet corn kernels
¼ cup edamame, shelled
2 Tbsp. cilantro, roughly chopped
1½ tsp. jalapeño, finely chopped
12 corn tortillas, lightly grilled


  1. In a large bowl, combine the Mitsukan Ponzu, lime juice, and avocado oil. Season to taste with salt and black pepper.
  2. Marinate the cod in ½ of the Mitsukan Ponzu mixture for 2 hours. Reserve the remaining ponzu for slaw.
  3. Remove the cod from the marinade and pat dry. Season to taste with salt and black pepper. In a large sauté pan over medium-high heat, add the oil and sauté the cod until flaky and lightly browned, about 4 minutes per side. Allow the cod to cool; then slice each filet into 3 equal portions. Reserve.
  4. For the slaw, in a large bowl, combine the cabbage, radish, corn, edamame, cilantro, and jalapeño; mix well. Add the remaining Mitsukan Ponzu mixture and toss to combine.
  5. Fill each tortilla with about 1½ oz. sliced cod. Top with slaw. Serve with extra slaw on the side.
Chef’s Tip:
If fresh cod is unavailable, substitute a firm, white-fleshed fish.

12 tacos


Nutrition information unavailable.
Fish Tacos
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