CITRUS FISH TACOS
Maria Baldwin's fun fish tacos bring a deliciously different twist to the Southwest stand-by! In her Mesa, Arizona kitchen, she combines halibut or cod with a fruity salsa and zesty seasoning and tucks inside wholesome corn tortillas.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pineapple, oranges, 1 tablespoon taco seasoning, 1 tablespoon orange juice concentrate, 1 tablespoon lime juice and jalapeno pepper. Cover and refrigerate., Place fish in an ungreased shallow 2-qt. baking dish. In a small bowl, combine the remaining orange juice concentrate, lime juice and taco seasoning. Pour over fish; toss gently to coat. Cover and bake at 375° for 12-16 minutes or until fish flakes easily with a fork., Place a spoonful of the fish mixture down the center of each tortilla. Top with lettuce and pineapple salsa; roll up.
Nutrition Facts : Calories 411 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 40g protein.
CITRUS MAHI MAHI TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt.
- Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, chile powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours.
- Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings.
- Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.
FISH TACOS WITH CITRUS SALSA
Make and share this Fish Tacos With Citrus Salsa recipe from Food.com.
Provided by gailanng
Categories Southwestern U.S.
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
- Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
- Divide the fish evenly among the tortillas and top with the Citrus Salsa.
- To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.
Nutrition Facts : Calories 286.4, Fat 10.3, SaturatedFat 3.2, Cholesterol 38.8, Sodium 503.3, Carbohydrate 30.8, Fiber 3.3, Sugar 4, Protein 17.8
CITRUS TACOS
Provided by Marcela Valladolid
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Process the lime juice, zest, avocado, salt, and pepper in a mini food processor until smooth. Gradually add the oil until emulsified. Season the dressing, to taste, with additional salt and pepper.
- Using a paring knife and working over a large bowl to catch the juice, remove the peel and white pith from the oranges. Cut between the membranes to remove the segments directly into the bowl. Squeeze any excess juice from the membranes directly into the bowl and discard the membranes. Add the watercress and dried cranberries. Toss with the orange juice and season with salt and pepper, to taste.
- To serve: Spread 1 side of the jicama slices with a little of the dressing. Using the jicama slices as you would a tortilla, place the watercress salad in the center of each jicama slice and fold to make tacos.
- Cook's Note: The dressing can also be made by hand. Use a fork to mash the avocado until smooth and add the lime zest and juice. Whisking constantly, drizzle in the oil until smooth. Season with salt and pepper, to taste.
BASIC FISH TACOS
Make and share this Basic Fish Tacos recipe from Food.com.
Provided by bob.novakowski
Categories Mexican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, and 1 tablespoon of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the slaw and warm the tortillas.
- Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
- Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
- Brush the grates of a 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.
- Cook without moving until the underside of 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 to 3 minutes more. (It's OK if it breaks apart while you're flipping.) Transfer the fish to a plate.
- Taste the slaw again and season as needed with more lime juice. Slice the remaining lime halves into wedges and serve with the tacos. To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw and any optional garnishes.
Nutrition Facts : Calories 209.2, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 79.9, Carbohydrate 10.4, Fiber 3.5, Sugar 4, Protein 24.4
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- In a bowl, combine the pineapple, mandarin oranges, 2 teaspoons of the taco seasoning, 1 tablespoon of the orange juice concentrate, 1 tablespoon of the lime juice and the jalapeño pepper. Mix to combine, then cover and refrigerate until needed.
- Preheat the oven to 375F. Place the fish in an ungreased 2 quart baking dish. In a small bowl, combine the remaining 1 tablespoon of taco seasoning, 2 tablespoons orange juice concentrate and 2 tablespoons lime juice. Pour the mixture over the fish, then cover with foil. Bake in the preheated oven for 12-16 minutes, or until fish flakes easily.
- Place some of the fish down the center of each tortilla, then top with some of the salsa and shredded lettuce to serve.
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