Ponzu Glazed Fish Tacos with Sriracha Mayo Slaw

Tender pieces of white fish are marinated in Mitsukan Ponzu Sauce, honey and oil and grilled to perfection! Served on warm flour tortillas, these tasty tacos are accompanied with Sriracha Sauce mayo, bright lime-cilantro cabbage slaw and lime wedges.


1/2 cup mayonnaise
2 1/2 Tbsp. Sriracha Sauce
1/2 tsp. lime juice

1 cup Napa cabbage, shredded
1 tsp. cilantro, chopped
2 tsp. lime Juice, fresh squeezed
1 tsp. jalapenos, seeded, thinly sliced

Oil for frying
1 lb. whitefish or other white fleshed fish, skinless, cut into 2 oz. portions
1/2 cup MITSUKAN Ponzu Sauce
1 Tbsp. honey
1/2 cup oil

1 cup rice flour
1 cup Japanese-style beer
1/2 tsp. salt

8 flour tortillas, warmed


In a small mixing bowl, combine mayo, Sriracha Sauce and lime juice. In a separate bowl, combine the cabbage, cilantro, lime juice and jalapenos and reserve.

Pre-heat oil in heavy pot or pan to 350ºF to fry the fish. In a small bowl combine rice flour, Japanese beer and salt and mix well. In batches, dip each piece of fish and fry until golden brown and crispy, about 2-4 minutes. Drain well on paper towels.

To assemble the taco, warm the tortilla by either toasting in a dry pan or microwave and top with a piece of fried fish, 2 tablespoons of slaw and 1 tablespoon of the Sriracha mayo.

Makes 8 tacos.

  • For a complete meal serve with Grilled Corn Salad, White Rice, and Black Beans
Additional Uses for Ponzu: 
  • Ponzu Laced Bloody Mary – A well balanced way to start your day! Start with your favorite vodka, and then add Mitsukan Ponzu Sauce, Sriracha Sauce a touch of sake, fresh citrus, and tomato juice. Then get fun with the garnishes by adding Mitsukan Rice Vinegar pickled vegetables, and grilled shrimp!


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Ponzu Glazed Fish Tacos with Sriracha Mayo Slaw
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