Grammy's Kitchen · Fish Tacos · Thai Fish Tacos with Spicy Peanut Sauce
One of 67 fish tacos recipes we measured
2 cooks on www.favfamilyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 4% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 0% | 1% |
| acid | 4% | 0% |
| vegetables and beans | 29% | 42% |
| liquid | 9% | 8% |
| sweetener | 4% | 0% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 850 g | 5 fish filets (we used breaded, frozen) |
| 180 g | 2 cups shredded cabbage or cole slaw mix |
| 64 g | 1/2 cup shredded carrot |
| dressing (see below) | |
| 4 corn tortillas | |
| peanut sauce (see below) | |
| cilantro (for garnish) | |
| chopped peanuts (to taste) | |
| 4 lime wedges (for garnish) | |
| Sriracha (optional, to taste) | |
| 38 g | 3 Tablespoons sugar |
| 27 g | 2 Tablespoons olive oil |
| 30 g | 2 Tablespoons apple cider vinegar |
| 3 g | 1/2 teaspoon lemon juice |
| salt and pepper (to taste) | |
| 80 g | 1/3 cup chicken broth |
| 129 g | 1/2 cup peanut butter |
| 16 g | 1 Tablespoon soy sauce |
| 3 g | 1/2 teaspoon lime juice (fresh) |
| 2 g | 1 teaspoon cilantro (chopped) |
| 1 Tablespoon Sriracha (or to taste) |
Method: 6 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am totally diggin' the Thai flavors in these tacos! So good, we didn't even leave a crumb behind!” — a cook, 5.0★
“These are perfect! Great for a taco tuesday, can't wait to make again!” — a cook, 5.0★