Vietnamese Fish Tacos

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.

	this recipe	typical
fat	4%	4%
protein add	100%	100%
salt	2%	0%
aromatics	144%	1%
acid	7%	0%
vegetables and beans	98%	42%
liquid	0%	8%
sweetener	1%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2 g	1 teaspoon turmeric (*)
2 g	1 teaspoon fresh ginger (minced)
6 g	2 cloves garlic (minced)
4 g	1 teaspoon sugar
6 g	1 teaspoon fish sauce (**)
15 g	1 tablespoon lime juice (fresh)
2 g	1/4 teaspoon salt (or to taste)
1 g	1/4 teaspoon pepper (or to taste)
680 g	1 1/2 pound halibut fillets (cut into 2 inch pieces)
900 g	6 green onions (chopped)
75 g	1/2 red onion (chopped)
484 g	2 cups cherry tomatoes (chopped)
25 g	1/4 cup fresh basil (chopped)
	1/4 cup fresh mint (chopped)
25 g	1/4 cup fresh cilantro (chopped)
6 g	1 teaspoon fish sauce
31 g	2 tablespoon fresh lime juice
	salt and pepper to taste
27 g	2 tablespoon vegetable oil
300 g	12 medium tortillas
180 g	2 cups cabbage (shredded)
	Sriracha sauce (optional)

Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I just made these incredible Vietnamese tacos. Fresh, delicious and packed with flavour. Pow! I modified the recipe using fresh garlic paste and fresh squeeze ginger, parsley as I had it in my fridge. The fish sauce is pungent so start with minimum but I pu” — a cook, 5.0★

“I am sadden today, as I tried to print this recipe, & as I pushed print it came up to another page without the "PRINT COMMAND", so I was unable to print it out. I never refuse a good to "GREAT" taco recipe, as I thrive on them. I did try to post to "Face B” — a cook, 5.0★