How to Make Japanese-Inspired Tacos


RECIPE: Cod: 1 lb. cod; Â_ c. each yuzu juice, rice vinegar; Â_ c. soy sauce; 2 (1″) slices ginger; 2 tsp cane sugar. Scallions: 1 scallion sliced thinly on bias; Â_ oz. yuzu juice; pinch of salt, pepper. Veggies: 1 bunch watercress, stemmed; 1 yellow & 1 red bell pepper julienned; 1 oz. soy sauce. Topping: 5 (6″) corn tortillas; 1 oz. roasted black sesame seeds; 1 oz. cilantro leaves. Marinate cod ingred. & scallion ingred. separately 30 min. Stir-fry veggies & soy sauce. Cook cod in skillet till flaky. Put watercress & peppers on warm tortillas; top w/ fish, scallions, cilantro & sesame seeds.