FISH TACOS WITH HOMEMADE TARTAR SAUCE
Provided by lyuba
Number Of Ingredients 18
Steps:
- For Tartar Sauce: Combine all the ingredients in a bowl and mix well.
- For Fish Tacos:
- Preheat the oil in a medium cooking pan.
- Combine flour, salt and pepper in a shallow bowl.
- Cut the fish fillets in 3-4 long pieces and bread each piece, lightly, in flour.
- Cook the fish until completely cooked.
- Prepare the tortillas by warming them up and filling with lettuce, tomatoes and carrots. Add the cooked fish and tartar sauce. Garnish with a little bit of dill weed.
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well. Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;
- To prepare the tacos: Put the fish in a large bowl. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the garlic paste to the bowl of fish. Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
- Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated. Shake off the excess flour.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes. Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.
- Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.
- To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest. Serve with more tartar sauce on the side and lime wedges.
CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Provided by Ingrid Hoffmann
Time 1h2m
Yield 8 tacos
Number Of Ingredients 19
Steps:
- Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
- Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
- Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.
FISH TACO TARTAR SAUCE
Make and share this Fish Taco Tartar Sauce recipe from Food.com.
Provided by lil sis
Categories Sauces
Time 10m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together -- best when chilled an hour before you need it.
FISH TACOS WITH HABANERO SALSA
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h28m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
- Mix all ingredients together. Serve at room temperature.
Nutrition Facts : Calories 415 calorie, Fat 10.5 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 946 milligrams, Carbohydrate 36 grams, Fiber 3 grams, Protein 41 grams, Sugar 4 grams
HALIBUT FISH TACOS WITH GUACAMOLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings, 3 fish tacos each
Number Of Ingredients 13
Steps:
- Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
- While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
- When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
WEST COAST HALIBUT FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE
Steps:
- Pre-heat oven to 350 degrees F.
- Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
- In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
- Prepare the tartar sauce:
- In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.
FISH STICKS WITH TARTAR SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings (about 4 fish sticks per person)
Number Of Ingredients 11
Steps:
- Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce.
- Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve.
FISH TACOS
This recipe is from Cuisine at Home. I made a few changes to suit our taste, but by far my families favorite. Prepare the tartar sauce and relish early. Prepare batter for dipping fish just before use.
Provided by Anna 3
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Tartar Sauce:.
- Mix all ingredients in a small bowl, cover with plastic wrap, refrigerate until time to serve.
- Slaw:.
- Mix the lemon juice, olive oil and sugar in a large bowl. Place the rest of the ingredients and toss. Cover with plastic wrap place in refrigerator until ready to serve.
- Fish:.
- prepare fish by cutting into 1x3" strips. If using frozen fish (I use cod from Trader Joes) after thawing place fish strips on a clean dish towel and gently squeeze any extra water out.
- Coating:.
- In a large bowl, mix the flour, salt and baking powder together. Add the club soda and Tabasco sauce. This will be a thick batter.
- In another bowl place the panko bread crumbs.
- Heat vegetable oil to 375 degree (I use a thermometer).
- Dredge the fish in the wet batter then place in Panko bread crumbs gently pressing to make sure the crumbs adhere. Gently place the fish strips into the 375 degree oil. Fry half the fish on both sides until golden, turning once, about 5-6 minutes total. Transfer to a baking sheet and keep warm in 200 degree oven.
- Fry each tortilla by heating a sauté pan and spraying each side of the tortilla with vegetable oil spray.
- Assemble tacos with slaw, fish and top with tartar sauce.
FRIED FISH WITH DILL TARTAR SAUCE
"It's a tradition in my community to do a fish fry on Fridays and after church. This is the exact recipe my mother and grandmother taught me," says Kardea.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper.
- Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper.
- Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag.
- Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper.
- Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375˚ F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes.
- Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges.
FISH TACO SAUCE
I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.
Provided by Kaylee Flores
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.
Nutrition Facts : Calories 50 calories, Carbohydrate 0.9 g, Cholesterol 4.9 mg, Fat 5.2 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 48.9 mg, Sugar 0.2 g
FISH DIP TARTAR SAUCE
Make and share this Fish Dip Tartar Sauce recipe from Food.com.
Provided by AlleeH
Categories < 15 Mins
Time 5m
Yield 2 3/4 cups, 5-10 serving(s)
Number Of Ingredients 3
Steps:
- Add ingredients together and mix them up.
- Serve with Fish any Type but I find just Fish Sticks are the best.
Nutrition Facts : Calories 366.8, Fat 31.4, SaturatedFat 4.6, Cholesterol 24.4, Sodium 668.6, Carbohydrate 22.5, Sugar 6, Protein 0.9
CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.
Provided by LifeIsGood
Categories South American
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Tartar Sauce:.
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Tacos:.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
QUICK AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
- Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
FISH TACO SAUCE
To save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I'd probably use it). I slice cabbage very thin, it works better for the tacos than shredded cabbage. Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal. Prep time is just for making the sauce.
Provided by TigerJo
Categories Sauces
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
- I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.
Nutrition Facts : Calories 88.6, Fat 7.8, SaturatedFat 2.4, Cholesterol 11.3, Sodium 148.3, Carbohydrate 5, Fiber 0.3, Sugar 1.6, Protein 0.6
BEER-BATTERED FISH WITH TARTAR SAUCE
One of the things that sticks out most in my mind about my last trip to Ireland is how incredibly good the fish and chips are. They were served in a newspaper cone that was stuffed with waffle fries and fish. This recipe brings back those fond memories. the secret for a crackling crisp coating is to fry fish in small batches. Too many pieces will cool the oil, and the fish will be soggy and greasy. Serve with your favorite chips. The Cod Clan: Atlantic pollack, haddock, and hake are among the members of the extensive cod family. Although these fish vary slightly in terms of texture and flavor, one can generally be substituted for another. Small cod are often called scrod and can certainly be used here. Beer is your best bet to accompany this recipe. If you opt to drink wine, look for one that will mimic beer's palate-cleansing qualities. Try a reasonably priced sparkling wine or an acidic white such as a pinot grigio from Italy.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the tartar sauce ingredients in a bowl with a pinch each of salt and pepper. Set aside.
- Heat the oven to 200°. Cover a cookie sheet with paper towels and top with a wire rack.
- Heat about 3" of oil to approximately 365° in a medium sized pot.
- Meanwhile, mix flour with 1/2 teaspoon salt. Whisk in egg. Slowly add the beer while whisking.
- Dip fish pieces in the batter and place on plate or the wire rack you will be using to drain the fried fish. I usually double dip in the batter if I have some left over once the batter dries on the awaiting fish.
- Place fish pieces, two at a time in the oil. Cook until the fish is done and the crust is lightly golden, about 4 minutes for 3/4-inch thick fillets.
- Remove fish with tongs and put on rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven.
- Repeat in batches with the remaining fish.
- Serve with the tartar sauce.
Nutrition Facts : Calories 578.6, Fat 22.8, SaturatedFat 3.6, Cholesterol 159.6, Sodium 708.3, Carbohydrate 41, Fiber 1.2, Sugar 4.1, Protein 46.5
BEER-BATTERED FISH TACOS
Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
- For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
- Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
- Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
- Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
- Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.
Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
SHRIMP TACOS WITH JALAPENO TARTAR SAUCE
Shrimp and fish tacos are some of my favorite meals. Here is one that come together fast if you use prepackaged slaw mix and do all the chopping for the tartar sauce in the food processor. Found this recipe in Cuisine at Home.
Provided by SkinnyMinnie
Categories < 30 Mins
Time 20m
Yield 8 tacos
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Stir together maynnaise, jalapenos, onion, cilantro, capers, and lime juice for the tartar sauce.
- Wrap tortilla in aluminum foil; warm them in the oven for 10 minute.
- Toss green and red cabbage in a bowl with 1 Tbs oil. Season with salt and pepper to taste; set asice.
- Mix chili powder with the 1 1/2 tsp salt; toss with shrimp. Sear shrimp in a large skillet in the remaining oil over high heat until shrimp are cooked through on both sides, about 3 min total.
- Serve shrimp inside a corn tortilla with cabbage and tartar sauce.
Nutrition Facts : Calories 178.7, Fat 11.1, SaturatedFat 1.6, Cholesterol 26.5, Sodium 608, Carbohydrate 16.8, Fiber 2.6, Sugar 2.1, Protein 4.5
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