BROILED FISH TACOS
There's no reason to reserve fish tacos for vacation or a night out. Put your broiler to work, and make them an easy weekly affair. Paprika and coriander give meaty white fish like mahi-mahi or halibut tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop. Make sure to start with the best corn tortillas you can find. And don't worry about loading the tacos up with cabbage and pico de gallo: There's no need here. These are at their best (and easiest) when they're pared down.
Provided by Sarah Copeland
Categories dinner, lunch, quick, weekday, weeknight, tacos, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You'll add them right before serving.)
- Move the broiler rack to less than 6 inches from the flame or coil, and heat broiler to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Broil until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).
- Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the broiler until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)
- Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED FISH TACOS
Provided by Food Network
Time 7h20m
Yield 14 to 16 tacos
Number Of Ingredients 25
Steps:
- For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight.
- For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed.
- For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
- For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
- Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
- When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
- Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos.
- Serve the tacos with lime wedges, chopped cilantro and pico de gallo.
GRILLED FISH TACOS
Provided by Food Network
Number Of Ingredients 32
Steps:
- Directions for slaw:
- Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
- Directions for tacos:
- Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
- While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
- When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
- Combine all ingredients. Season with salt and pepper.
- Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
- Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.
FISH TACOS
Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.
Provided by Bobby Flay
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
- Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
- Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
- Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
- Preheat the grill to medium-high heat.
- Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
- Grill corn tortillas until warm and soft and they have a few charred marks.
- To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
- Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
- Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
- Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
GRILLED FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
- Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
- Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
- Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
STIR-GRILLED FISH TACOS
I tried these when visiting friends in San Diego. They are so delicious and great when the weather gets warm. They shared the recipe with me but I don't know where it originates from--don't really care. Just know it is good eatin'
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put halibut chunks in a bowl; sprinkle with cajun seasoning and toss to coat.
- Transfer halibut to a well-greased grill wok (the kind with holes in it).
- Stir-grill over hot coals for 8-10 minutes, tossing while cooking.
- In a big bowl, add cabbages; mix well.
- In a smaller bowl, add vinegar, sour cream, green onions, and salt; stir to combine.
- Add dressing mixture to cabbage; toss to coat well.
- For each tortilla, fill with 1/3 cup cabbage mixture and 4-5 chunks of halibut; fold up and serve with lemon wedges, salsa, tartar sauce, guacamole, and a pitcher of margaritas.
GRILLED FISH TACOS
Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 24 tacos, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
- Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
- Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
- Remove to a platter and break into chunks to serve. Keep loosely covered.
- To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
- Note: The fish may also be baked or sauteed.
Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 0.9, Cholesterol 76.2, Sodium 155.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 20.9
GRILLED FISH TACOS RECIPE
Make and share this Grilled Fish Tacos Recipe recipe from Food.com.
Provided by tried-and-tested
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce.
- Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours.
- For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours.
- Make the grill hot for medium heat and grease lightly. Set over the heat.
- Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes.
- Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired.
- Pour the dressing.
- Before serving design with lemon wedges.
Nutrition Facts : Calories 346.4, Fat 9.6, SaturatedFat 4, Cholesterol 51.1, Sodium 1587, Carbohydrate 44.7, Fiber 7.4, Sugar 9.8, Protein 23.4
EASY GRILLED FISH TACOS
Make and share this Easy Grilled Fish Tacos recipe from Food.com.
Provided by Walmart
Categories Citrus
Time 36m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
- Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
- Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
- Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
- Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
- To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
- This dish was created by Walmart Mom, Tina Butler.
- Variations.
- Fresh Smoked salmon or cod can be used in place of Tilapia.
- Tips.
- Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.
Nutrition Facts : Calories 143.6, Fat 5.2, SaturatedFat 0.7, Cholesterol 28.4, Sodium 41, Carbohydrate 12.7, Fiber 2, Sugar 0.5, Protein 12.9
GRILLED FISH TACOS
These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy-because your guests assemble the tacos themselves.
Provided by Steven Raichlen
Categories Citrus Fish Kid-Friendly Backyard BBQ Avocado Spring Summer Family Reunion Grill Grill/Barbecue Cilantro Oregano Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.
- Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.
- Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
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BROILED FISH TACOS WITH TANGY SLAW | HEATHER LIKES FOOD
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4/5 (2)Total Time 20 minsCategory Main CourseCalories 213 per serving
- Place fish fillets on a lined baking sheet and season evenly with the spices and herbs. Drizzle olive oil over each fillet.
- Place fish under broiler for 6-8 minutes or until it flakes easily with a fork. Cooking times will vary based on thickness of fillet used.
- Remove from oven and separate into small pieces. Squeeze fresh lime juice over fish if desired and serve on warm tortillas topped with the slaw, salsa, and guacamole.
BROILED FISH TACOS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
5/5 (2)Total Time 25 minsCategory SeafoodCalories 499 per serving
- Prepare the Cilantro-Lime Crema by adding the sour cream, cilantro leaves, lime juice, milk and sugar to the work bowl of a food processor. Pulse until the cilantro is very finely chopped and the mixture is smooth and creamy.
- Season to taste with salt and pepper, blend again and transfer to a small serving bowl. Set aside.
- Put the avocado chunks, slaw, scallions and cilantro leaves in small serving bowls as well. Set aside until ready to serve.
- Preheat the broiler for 10 minutes and line the bottom of a broiler pan with foil. Coat thoroughly with nonstick spray.Note: You can also grill the fish on a sheet of heavy duty aluminum foil coated with nonstick spray.
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