Vietnamese Fish Tacos with Quick-Pickled Carrots and Daikon

Ingredients:

Fish:

• 1 LB FIRM WHITE FISH, SUCH AS COD
• 2 TEASPOONS FISH SAUCE
• 2 TEASPOONS SUGAR
• 1 TEASPOON FRESHLY GROUND PEPPER
• 1/4 TEASPOON GROUND TUMERIC
• 2 CLOVES GARLIC, MINCED
• 1 TEASPOON OIL
• 1 TABLESPOON CHOPPED FRESH CILANTRO
• 1 TABLESPOON CHOPPED FRESH MINT
• 1 TABLESPOON SLICED GREEN ONIONS
• 1 TABLESPOON ROUGHLY CHOPPED FRESH DILL
• 1/2 CUP DICED TOMATOES
• JUICE OF 1/2 LIME
• SALT AND PEPPER, TO TASTE

Instructions:

1. Cut the cod into 1 1/2 inch pieces and place in a bowl with the fish sauce, sugar, pepper, turmeric, garlic, and oil. Mix well and let sit for 10 minutes.
2. Heat up a non-stick pan over medium high heat. Add a touch of oil to the pan, and when hot, add the fish, being careful not to crowd. When the bottoms are browned and caramelized, about 2 minutes, flip and let cook for another 2 minutes or so, or until cooked through.
3. Remove from the heat and toss in a bowl with the chopped herbs, tomatoes, and lime juice. Taste and season with salt and pepper.
4. Serve on charred or warmed tortillas with extra herbs, pickles, lime wedges, and diced red onions, if desired.