Easy Sesame Fish Kimchi Taco

Easy Sesame Fish Kimchi Taco

Servings: 4 servings
Print Recipe


  • 1 lb firm white-flesh boneless skinless fish fillet
  • 4 Tbsp P.F. Chang’s® Sesame Sauce
  • 2 Tbsp cooking oil divided
  • 6 stalks scallions cut into about 3-inch length
  • 2 ripe avocado Peeled, halved and pitted
  • Pinch of salt

Serve with:

  • 8-10 count of flour/corn tortilla
  • 1 cup kimchi roughly chopped
  • P.F. Chang’s® Sesame Sauce
  • Sriracha chili sauce (optional)
  • Small bunch of fresh cilantro leaves


  • Gently pat the fish fillet dry with paper towel if they are wet. Marinade with 4 Tbsp of P.F. Chang’s® Sesame sauce and let sit for about 15 mins. Meanwhile, preheat a grill pan or regular non-stick skillet with 1 Tbsp of cooking oil. Add in the scallion with a small pinch of salt and cook until they are slightly charred. Remove from the pan to a platter. Bring the pan back to hot again. Put the avocado (cut-side down) on the pan and grill/cook until slightly charred or brown. Remove from the pan
  • In the same pan, preheat another 1 Tbsp of oil. When it's hot enough, place the fish on the pan and cook about 4 minutes on one side and flip over and cook for another 4 minutes on the other side or until the fish is cooked through. Let it rest for about 2 minutes and then cut into large size chunks Remove into a platter 


  • Put about 3-4 pieces of fish. Topped with some kimchi, about 2 slices of avocado, some scallions, and few sprigs of cilantro leaves. Drizzle some extra P.F. Chang’s® Sesame sauce and/or Sriracha chili sauce if you want a little bit of heat. Serve immediately