FISH TACOS ULTIMO
After many attempts and many combinations of ingredients these fish tacos are ULTIMO!
Provided by rev'd up chef
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
- Preheat grill for medium heat and lightly oil the grate.
- Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
- Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g
THE ULTIMATE FISH TACOS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
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
EASY FISH TACOS
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. Served with a punchy Baja sauce, 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
Make and share this Fish Tacos recipe from Food.com.
Provided by ellie_
Categories Halibut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
- Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
- For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
- Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
- Stir serrano chile into relish.
- To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.
Nutrition Facts : Calories 373.1, Fat 14.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 595.8, Carbohydrate 31.4, Fiber 4.7, Sugar 5.1, Protein 30.1
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
FISH TACOS
Provided by Lourdes Castro
Categories Fish Marinate Sauté Super Bowl Cinco de Mayo Backyard BBQ Seafood Cod Summer Tailgating Family Reunion Party Tortillas
Yield Serves 4
Number Of Ingredients 14
Steps:
- Marinate the Onion
- Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
- Marinate the Fish
- Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
- Cook the Fish
- Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
- Heat the Tortillas
- Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
- Assemble and Serve
- To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
- Garnish with lime wedges and cilantro sprigs.
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