EASY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime
Provided by Claire Nolan
Categories Lunch
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
- In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
- Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
- Using a fork, break apart the fillets into bite-size pieces.
- Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
- Garnish with cilantro and lime juice.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams
FISH TACOS
With simple ingredients, fish tacos are a light and easy meal. The creamy red-cabbage slaw can also be served on sandwiches or as a side for any Mexican dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
- In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
- Meanwhile, warm tortillas according to package instructions.
- To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.
Nutrition Facts : Calories 399 g, Fat 12 g, Fiber 3 g, Protein 31 g
FISH TACOS
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
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
Yield Makes 8 servings
Number Of Ingredients 11
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.
THE ULTIMATE FISH TACOS
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. -Yvonne Molina, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 278mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
FISH TACOS
There are already a lot of fish taco recipes on Zaar. But this one is a little different than the others. I found this recipe on the Internet somewhere. We really like it. I serve it with Recipe #232299, instead of the cabbage and sauce that are suggested.
Provided by MathMom.calif
Categories Mahi Mahi
Time 33m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Batter: In a medium bowl, mix the flour, baking powder, spices, beer and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. You want it thick to coat the fish.
- Cover the batter and refridgerate for at least 3 hours. It can sit over night. Variation: whip up an egg white and fold it into the batter just before dipping the fish. (I've never added the egg white -- sounds interesting.).
- Sauce: If you will be using the sauce for a condiment, combine all the ingredients. Use enough lime juice to make it "saucy".
- Fish: Cut the fish into pieces that will fit well into the taco after they are fried. I usually cut mine about 1 inch by 1 inch by 3 inches.
- Heat a good 1/2 inch of oil to about 375 degrees. Once the oil is hot, dip the fish into the batter to get it well coated, one piece at a time. Do not put too many pieces into the pan at once. Only cook a few at a time. While the batter is still thick on the fish and dripping, drop it into the oil and fry it about 4-5 minutes, turning to the other side about halfway through.
- To serve: Serve with steamed tortillas. You can serve with the sauce, cabbage, lime and avocado as suggested above (put fish into taco, add avocado, cabbage, top with sauce and a squeeze of lime). Or lately we just serve with Spicy Chipotle Slaw inside the tortilla with the fish. Usually two pieces of fish per taco.
Nutrition Facts : Calories 352.9, Fat 13.9, SaturatedFat 2.5, Cholesterol 99.4, Sodium 154.5, Carbohydrate 27, Fiber 5.3, Sugar 1.7, Protein 28.6
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