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Korean BBQ Fish Tacos

April 6, 2017



4 Tilapia or perch fillets
1/4 cup Ying's Korean BBQ Marinade
1 tablespoon Mexican hot sauce ( Valentina)
1 tablespoon oil
1 1/2 cups chopped Romaine hearts
1/4 chopped red onion
1/4 cup black beans
1/4 cup sweet corn 
1 chopped jalapeno (optional)
1/4 cup chopped tomato
1 cup guacomole
16-20 minil corn tortillas



1/2 cup Ying's Yum Yum Sauce
1/4 cup Ying's Korean BBQ Marinade





1. Marinate fish fillets with Ying's Korean BBQ and Mexican hot sauce in a Ziploc bag for an hour. Heat oil in a pan or skillet, pan sear fish on both sides for 2-3 minutes each side or until fish is completely cooked.


2. Place the remaining vegetables in a bowl.


3. Mix the dressing in a measuring cup. Pour over vegetables and toss.


4. Lightly pan fry corn tortillas in a little oil on low until soft.


5. Take a pair of tortillas, lay enough fish across the center, top with vegetable salad and guacamole.



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