Mike Ward’s Thai Style Fish Tacos
“This easy recipe will have you enjoying gorgeous, fresh flavors in 10 minutes,” says Ward. “Yeah, baby!”
- 1 lb. boneless, firm-fleshed fish, cut into small chunks
- Salt and pepper
- ½ head of white cabbage
- 1 red onion
- 2–3 red chili peppers
- 2–3 green onions
- 1 bunch fresh cilantro
- Thai sweet chili sauce
- Fresh limes
- Flatbread or tortilla (Mike uses organic kamut flatbread)
Cut fish into small chunks, season with salt and pepper, and fry in a sauté pan until just cooked. Finely chop the cabbage, red onion, chili peppers, and green onions, and tear up the cilantro. In a bowl, mix equal portions of Thai sweet chili sauce and mayonnaise until just combined. Take a flatbread or tortilla, load ’er up with fish and veggies, and top with cilantro and sauce. “Crack a beer and pretend it’s summer and you’re laughing,” says Ward. For added flair, garnish each serving with a lime half, grilled just enough to brown the surface.
A recipe by CHEF MIKE WARD.