Japanese Mexican Recipes – The New Fusion Trend

By : | 0 Comments | On : February 23, 2015 | Category : Blog


You might not think that Mexican food recipes and Japanese ones have much in common but it is amazing how well these two cuisines can be combined. Asian Mexican fusion food has recently become to get popular, in parts of Mexico and also in the United States and Europe.

There are various misconceptions about both Mexican food recipes and Japanese dishes. For example, many people assume that Japanese cuisine is nothing but raw fish. Actually beef, chicken, tofu, and other proteins are widely used in this cuisine.

People might think that food from Mexico has to feature hot chilies, tortillas, and cheese but that is not true either. Mexican food can be spicy or it can be mild. Cheese is a component in some dishes but is not essential in all of them and tortillas are popular but not universal and certainly not used in every recipe.

Fusion Food Ideas

If you like sushi rolls, what about trying a Mexican style sushi roll? Imagine chilled salmon or tuna, corn, avocado and queso fresco (or queso blanco) wrapped in Hierba Santa (an herb from Mexico that tastes like aniseed) instead of seaweed, or chocolate with a ginger wasabi sauce. Chocolate with chili is amazing and chocolate with wasabi is just as good.

You can combine ingredients like coconut milk, cilantro, mango and pineapple or chili, mint, green apple and marinated with your fish to make exciting appetizers or entrees. Vegetarians can enjoy tofu or vegetable dishes and meat lovers can enjoy yakitori or teriyaki beef served with a Mexican salad on the side.

How To Make Fusion Fish Tacos

The Guacamole:

  • Juice from 1 lime
  • 2 halved, pitted, peeled avocados
  • 1/2 cup minced red onion
  • 1 teaspoon wasabi paste
  • 1 minced, de-seeded jalapeno
  • 1 tablespoon minced fresh ginger
  • 1 chopped tomato
  • 5 leaves each basil and mint
  • Salt and black pepper, to taste

Mix all the guacamole ingredients except the tomato, salt and pepper together until everything is well combined and you are happy with the texture. You can make it chunky or smooth. Stir in the tomato and add the salt and pepper to taste. Add some hot pepper too if you like.

If you keep the pit from one of the avocados you can put it in the container with the guacamole; this keeps it fresh. Make the guacamole before you make the fish tacos, then you can chill it until you need it.

The Tacos:

  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon wasabi powder
  • 1 teaspoon ground ginger
  • 3 tilapia filets
  • 1 tablespoon olive oil
  • 6 flour tortillas
  • Salt and black pepper, to taste

You can use any kind of fish for this. Cod or red snapper is fine if you do not have tilapia. Cut the fish fillets into one inch strips and put them in a plastic bag with the spices.

Give the bag a good shake until the fish is coated. Heat the oil in a skillet and fry the fish for a minute or until it is done. Arrange the hot fish on the tortillas with the guacamole. You can add any other condiments you like to your tacos.


Source by KC Kudra

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