Everyone loves a good taco right? We sure do! I love the classic beef tacos, but I also like to get a bit adventurous with taco night too! My family and I recently tried some amazing fish tacos, topped with Spicy Napa Cabbage kimchi. It was a hit!
Are you a fan of kimchi? I love the pop of flavor it adds to any dish! Nasoya recently released vegan kimchi in four styles: Spicy Napa Cabbage, Mild Napa Cabbage, Mild White Napa Cabbage and Mild Cubed Radish! Each style can be paired perfectly with your favorite meals, from pasta to roasted veggies to classic barbecue dishes like burgers and salads. Nasoya Kimchi is vegan, ready-to-eat and packed with probiotics, essential amino acids and minerals, making it the perfect ingredient to add in delicious flavor without the work.
My favorite is definitely the Spicy Napa Cabbage. I knew it would pair perfectly with a great fish taco! Check out this easy, summer time favorite recipe below!
- 1 container of Nasoya Spicy Napa Cabbage kimchi
- 4 tilapia fillets
- ¼ teaspoon cayenne pepper, ground
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 16 tortillas
- Cilantro & lime for garnish
In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
Over medium-high heat, cook 2 fillets at a time for about 8 minutes, flipping halfway. Repeat for each fillet.
Using a fork, break apart the fillets into bite-size pieces.
Right before serving, heat the tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the tilapia, and Spicy Napa Cabbage kimchi. Garnish with cilantro and lime juice. Enjoy!