FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
EASIEST FISH TACOS, RED RICE AND BLACK BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 46
Steps:
- For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
- Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
- Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
- For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
- Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
- For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
- Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
- For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
- To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
- When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
- Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
- Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.
BLACK BEAN PICO DE GALLO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.
FISH TACOS
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
FISH TACOS WITH PICO DE GALLO
Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.
Provided by Douglas Cullen
Time 45m
Number Of Ingredients 14
Steps:
- Cut the tomato in quarters. Remove the seeds and pulp and discard.
- Cut the tomato quarters in 1/4" pieces.
- Cut the onion into 1/4" pieces.
- Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
- Finely chop the jalapeño.
- Finely chop the cilantro.
- Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
- Mix with a spoon until all of the ingredients are evenly dispersed.
- Set aside while you prepare the fish tacos.
- In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
- Rinse and dry the 8 leaves of romaine lettuce.
- Cut the fish into 2" to 3" pieces.
- Coat the pieces of fish in the flour mixture and set aside.
- In a large frying pan heat the cooking oil to medium hot.
- Fry the fish for about 3 minutes per side.
- Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
- Heat the tortillas in a frying pan or comal.
- Warm the tortillas on a hot griddle or comal until pliable.
- On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
- Top with a spoonful of pico de gallo and serve with a halved lime on the side.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 928 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
MARGARITA FISH SOFT TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
- Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
- Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
- Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.
BLACKENED COD FISH TACOS
These blackened cod tacos are delicious! Don't forget the sauce!
Provided by amber
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
- Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
- Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
- Place tortillas in the preheated oven to warm.
- Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
- Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.
Nutrition Facts : Calories 658.6 calories, Carbohydrate 73.3 g, Cholesterol 73.6 mg, Fat 23.4 g, Fiber 7.5 g, Protein 35.2 g, SaturatedFat 5 g, Sodium 1513.3 mg, Sugar 2.3 g
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