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Tuesday, October 26, 2010

Japanese-Mexican Fusion Fish Tacos

When I was assigned a remediation project on "collaboration" in my editing class I wanted to do something unexpected. So I decided to cook a fusion meal. Successful collaboration is organic and balanced, a concept which easily transfers from the classroom to the kitchen. After some searching I found an intriguing recipe for Japanese -Mexican fusion guacamole,which inspired me to attempt a full Japanese-Mexican meal. I was pleasantly surprised by how well the flavors complemented each other to create a unique dish. This was an exciting and tasty adventure into a style of cooking I've always found fascinating!

Guacamole Ingredients:
  • 2 large avocados - halved, peeled, and pitted
  • 1 lime juiced
  • 1/2 cup minced onion
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon ground white pepper
  • a splash of hot pepper sauce
  • 1 tomato, chopped
  • salt and black pepper to taste
  • The original recipe called for 10 shiso leaves, chopped (My grocery store didn't have shiso leaves, but thanks to one of the comments on the original recipe I knew basil and mint create a similar flavor. So I subbed in 5 basil and 5 mint leaves and it turned out great.)

  • Combine avocados, lime juice, onion, jalapeno pepper, basil, mint, ginger, wasabi paste, white pepper, and hot sauce into a bowl.
  • Mash until no large pieces of avocado remain, or to your desired consistency.
  • Mix in the diced tomato and add salt and pepper to taste.
  • Note: keep one of the avocado pits and put it the container with your guacamole to keep it fresh.

Fish Taco
  • Three fillets of tilapia (or any other white fish)
  • 1/2 teaspoon wasabi powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • flour tortillas
  • Cut the tilapia fillets lengthwise into about one inch strips.
  • Place the strips of fish into a plastic bag with the spices and shake until the fish is well coated.
  • Heat the olive oil in a skillet and pan fry the fish strips.
  • Serve on a tortilla with guacamole and garnish with chives.
Cook time: 5-7 minutes
Makes: 5 or 6 tacos


  1. We Are Not MarthaOctober 28, 2010 12:19 PM

    I absolutely love fish tacos, but the idea of a Japanese infusion is something I've never thought of. Awesome idea!! These look delicious :)


  2. MMM... I just made these again an they were delicious!



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