EL REY'S FISH TACOS
Provided by Cooking Channel
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 43
Steps:
- For the guacamole: In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator.
- For the salsa verde: Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender) and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator.
- For the Salsa Roja: Preheat the oven to 400 degrees F (200 degrees C). Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator.
- For the Salsa Mexicana: Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps). Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels.
- To serve: Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana.
FISH TACO WRAPS
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 to 8 appetizer servings
Number Of Ingredients 21
Steps:
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
FISH STICK TACOS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 16 tacos
Number Of Ingredients 17
Steps:
- Cook the fish sticks according to the package directions.
- Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
- In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
- Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
- Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
- Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
FISH TACO WRAP
This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place a tortilla on a microwave-safe plate.
- Spread cream cheese, then salsa on top.
- Add Fish on top of salsa, then the slice of cheese and lettuce.
- Microwave 30 seconds. This makes it easier to fold tortilla around filling.
- Fold up burrito style, or like a large egg roll.
- Enjoy!
- NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6
FISH TACOS FROM REYNOLDS WRAP®
Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.
Provided by Reynolds KitchensR
Categories Reynolds®
Time 18m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food.
- Place tilapia in foil-lined pan.
- Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.
- Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
Nutrition Facts : Calories 694.4 calories, Carbohydrate 90.1 g, Cholesterol 41.4 mg, Fat 23.5 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 3.3 g, Sodium 1607 mg, Sugar 0.7 g
FISH TACOS FROM REYNOLDS WRAP®
Fish tacos have never been easier and clean up's a breeze when you cook tilapia fillets in a foil-lined pan.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 18m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food.
- Place tilapia in foil-lined pan.
- Mix lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.
- Bake 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
Nutrition Facts : Calories 694.4 calories, Carbohydrate 90.1 g, Cholesterol 41.4 mg, Fat 23.5 g, Fiber 7.8 g, Protein 32.9 g, SaturatedFat 3.3 g, Sodium 1607 mg, Sugar 0.7 g
More about "fish tacos from reynolds wrap food"
FISH TACOS | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 4Category Main Dish
- PREHEAT oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food.
- MIX lime juice, olive oil, seafood seasoning, garlic, salt and red pepper flakes in a medium bowl until well blended. Pour over fish.
- BAKE 18 to 20 minutes or until fish flakes easily with fork. Serve 1/2 fillet in each tortilla with lettuce, salsa and avocado.
FISH TACOS (2) - REYNOLDS BRANDS
From reynoldsbrands.com
Servings 4Category Main Dish
FISH TACOS FROM REYNOLDS WRAP® RECIPE
From crecipe.com
FISH TACOS FROM REYNOLDS WRAP® | ALLRECIPES - MASTERCOOK
From mastercook.com
TILAPIA FISH TACOS - REYNOLDS BRANDS
From reynoldsbrands.com
HOW TO MAKE THE PERFECT FISH TACOS | FOOD - THE GUARDIAN
From theguardian.com
FISH TACOS DELIVERY IN REYNOLDS - ORDER FISH TACOS NEAR ME ONLINE ...
From ubereats.com
FISH TACO SALAD WITH AVOCADO DRESSING - JUST A TASTE
From justataste.com
FISH TACOS DELIVERY IN REYNOLDS • POSTMATES
From postmates.com
FISH TACOS WITH CREMA SAUCE | REYNOLDS BRANDS
From reynoldsbrands.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPE IN 2021 | FISH TACOS, …
From pinterest.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPE | BAKED TILAPIA RECIPES, …
From pinterest.com
REYNOLDS WRAP RECIPES FISH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPESTY
From recipesty.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPE | FISH TACOS, RECIPES, …
From pinterest.com
WORLD BEST FILLET COOKING RECIPES : FISH TACOS FROM REYNOLDS …
From worldbestfilletrecipes.blogspot.com
SEAFOOD RECIPES | REYNOLDS BRANDS - REYNOLDSKITCHENS.COM
From reynoldsbrands.com
FISH TACOS FROM REYNOLDS WRAP(R) - ALLRECIPES
From allrecipes.com
FISH TACOS FROM REYNOLDS WRAP® GOOD RECIPES
From familytopsecretrecipes.blogspot.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPE | FISH TACOS, RECIPES, …
From pinterest.com
FISH TACOS FROM REYNOLDS WRAP® RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
FISH TACOS BY REYNOLDS® RECIPE
From crecipe.com
FISH-REYNOLDS-WRAP RECIPES | RECIPELAND
From recipeland.com
FISH TACOS | REYNOLDS BRANDS | RECIPE | FISH TACOS, FOOD, EASY MEALS
From pinterest.co.uk
FISH TACOS FROM REYNOLDS WRAP® | RECIPE | BAKED TILAPIA RECIPES, …
From pinterest.co.uk
FISH TACO WRAPS RECIPE - EATINGWELL
From eatingwell.com
FISH TACOS FROM REYNOLDS WRAP® - FREEDOM-FLY.NET
From freedom-fly.net
FISH TACOS | REYNOLDS BRANDS | RECIPE | FISH TACOS, RECIPES, FOOD
From pinterest.co.uk
FISH TACOS FROM REYNOLDS WRAP(R) PHOTOS RECIPE
From crecipe.com
FISH TACOS FROM REYNOLDS WRAP® - REYNOLDS®
From worldrecipes.org
FISH TACOS FROM REYNOLDS WRAP(R) - ALLRECIPES
FISH TACOS FROM REYNOLDS WRAP(R) PHOTOS
From crecipe.com
FISH TACOS FROM REYNOLDS WRAP(R) - REVIEW BY NANCY G
From allrecipes.com
FISH TACOS FROM REYNOLDS WRAP® | RECIPE | FISH TACOS, RECIPES, TACOS
From pinterest.com
WORLD BEST FLAKES : FISH TACOS FROM REYNOLDS WRAP®
From worldbestflakerecipes.blogspot.com
FISH TACOS FROM REYNOLDS WRAP® - CRECIPE.COM
From crecipe.com
FISH TACOS FROM THE SHORTCUT COOK BY ROSIE REYNOLDS
From hardiegrant.com
FISH TACOS FROM REYNOLDS WRAP® POPULAR RECIPES - ALL BEST RECIPES
From allbestrecipess.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love