Favorite Fish Tacos Food

FISH TACOS

Fish Tacos image

We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

Provided by TishT

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or 1 lb white fish fillet, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or 1 (12 count) package flour tortillas
shredded cabbage
chopped tomato
lime juice
taco sauce

Steps:

Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
Fill taco shells with fish mixture.
Top with toppings.

Nutrition Facts : Calories 258.9, Fat 14.1, SaturatedFat 4.5, Cholesterol 42.5, Sodium 155.3, Carbohydrate 16.9, Fiber 1.2, Sugar 1.1, Protein 15.7

PERFECT FISH TACOS

Perfect Fish Tacos image

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

2 pounds skinless red snapper or other mild white fish fillets
1 cup all-purpose flour
1 cup white rice flour
2 teaspoons kosher salt
2 cups club soda
Vegetable oil (for frying; about 8 cups)
16-32 small corn tortillas
Cabbage and Jicama Slaw
Fresno Chile Hot Sauce , for serving;
Sliced avocado, cilantro leaves with tender stems, Sliced pickled jalapeños, and lime wedges for serving
A deep-fry thermometer

Steps:

Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter-it should be pourable, but thick enough to coat the fish.
Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.
Working in batches of 5-7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don't overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don't have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.

FAVORITE FISH TACOS

Favorite Fish Tacos image

This is really a fast and easy dinner. I've used several different white fish for this recipe...just use your favorite!

Provided by katie in the UP

Categories Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 tilapia fillets (any fish will do this is one of my favorites)
16 corn tortillas
1/2 red onion, chopped
1/2 cup fresh cilantro, chopped
1/2 head cabbage, chopped
lemons or lime, quarters
any salsa

Steps:

Season fish filets and place on foil, sprayed with cooking spray placed on broiler pan. I usually use a chili powder and cumin.
Place 6 inches from fire in broiler approx 3 to 4 minutes. You only need to broil one side!
In the mean time, on an oiled griddle lightly fry corn tortillas (placing 2 together) so actually out of 4 sides you are only grilling 2 of the sides.
I usually keep fresh salsa on hand (tomatoes, jalapeños, garlic, onion, cilantro and a couple of squeezes of lemon juice).
Assemble -- tacos -- tortillas, fish, cabbage, onion, cilantro and salsa!

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