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Sizzling Turmeric-Dill Fish Tacos Recipe

Name: Sizzling Turmeric-Dill Fish Tacos
Yield: 4
Ingredients: 2 Tbsp. fresh lime juice; 1 Tbsp. plus 1 tsp. fish sauce; 2 tsp. sugar; 2 medium tomatoes, chopped; 1 small red onion, finely chopped; 1 Fresno or serrano chile, seeds removed, finely chopped; 2 garlic cloves, finely chopped; ¼ cup finely chopped cilantro; Kosher salt; 1 garlic clove, finely chopped; 1 2" piece ginger, peeled, finely grated; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1 tsp. ground turmeric; 5 Tbsp. vegetable oil, divided; Freshly ground black pepper; 1½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces; 1 bunch scallions, dark green parts only, cut into 2" lengths; ½ bunch dill, tough stems removed, coarsely chopped; 12 corn tortillas, warmed; Shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, crushed salted dry-roasted peanuts, and lime wedges (for serving)

Bon Appétit

A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.

Ingredients

2 Tbsp. fresh lime juice

1 Tbsp. plus 1 tsp. fish sauce

2 tsp. sugar

2 medium tomatoes, chopped

1 small red onion, finely chopped

1 Fresno or serrano chile, seeds removed, finely chopped

2 garlic cloves, finely chopped

¼ cup finely chopped cilantro

Kosher salt

1 garlic clove, finely chopped

1 2" piece ginger, peeled, finely grated

1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt

1 tsp. ground turmeric

5 Tbsp. vegetable oil, divided

Freshly ground black pepper

1½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces

1 bunch scallions, dark green parts only, cut into 2" lengths

½ bunch dill, tough stems removed, coarsely chopped

12 corn tortillas, warmed

Shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, crushed salted dry-roasted peanuts, and lime wedges (for serving)

Method

Whisk 2 Tbsp. fresh lime juice, 1 Tbsp. plus 1 tsp. fish sauce, and 2 tsp. sugar in a small bowl until sugar is dissolved. Add 2 medium tomatoes, chopped, 1 small red onion, finely chopped, 1 Fresno or serrano chile, seeds removed, finely chopped, 2 garlic cloves, finely chopped, and ¼ cup finely chopped cilantro; toss gently to combine. Taste and season with kosher salt if needed.

Do ahead: Salsa can be made 3 hours ahead. Cover and chill.

Whisk together 1 garlic clove, finely chopped, one 2" piece ginger, peeled, finely grated, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. ground turmeric, and 3 Tbsp. vegetable oil in a medium bowl; season with freshly ground black pepper. Add 1½ lb. skinless, boneless cod or halibut fillets, cut into 2" pieces and toss gently to coat. Let sit 5–10 minutes.

Heat remaining 2 Tbsp. vegetable oil in a large cast-iron or nonstick skillet over medium-high until shimmering. Cook fish, turning occasionally, until golden brown around edges and just cooked through, about 4 minutes. Add 1 bunch scallions, dark green parts only, cut into 2" lengths, and ½ bunch dill, tough stems removed, coarsely chopped; cook, stirring gently, until scallions are wilted, about 30 seconds. Using a fork, gently break apart fish into large flakes.

Serve fish directly from skillet. Build tacos with 12 corn tortillas, warmed, fish, nuoc cham salsa, shredded red cabbage, thinly sliced Fresno or serrano chiles, chopped cilantro, and crushed salted dry-roasted peanuts. Serve with lime wedges.

Do ahead: Fish can be marinated 2 hours ahead. Cover and chill.

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