Fish Tacos With Cabbage And Lime Food

FISH TACOS

Steps:

• Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
• Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
• Pink Sauce: Mix to combine.
• Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
• Remove fish onto plate then flake into large pieces.
• To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

COD FISH TACOS

Steps:

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Steps:

• For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
• For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
• For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
• Coat the fish all over in the flour and then the egg and then the breadcrumbs.
• Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
• To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

FISH TACOS WITH CABBAGE AND LIME

Steps:

• Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
• Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

GRILLED TEQUILA LIME FISH TACOS

Steps:

• For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
• For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
• To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
• Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
• To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
• In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

FISH TACOS

Steps:

• For the avocado relish: Combine the avocado, cilantro, red onion, lime juice and jalapeno in a medium bowl; season with salt and pepper. Let sit at room temperature for 15 minutes before serving.
• For the smoked tomato salsa: Put the vinegar and chipotle puree in a food processor and pulse a few times to combine. Add the tomatoes, garlic, red onion, cilantro and oregano and pulse until slightly smooth; season with salt and pepper.
• For the red cabbage slaw: Put the lemon juice, orange juice, basil, mustard, honey and some salt and pepper in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the citrus-basil dressing for the fish.
• Combine the napa cabbage, red cabbage and carrot in a large bowl, add half of the remaining dressing and toss to coat; season with salt and pepper. Add more dressing if needed.
• For the fish: Heat a grill pan or cast-iron griddle over high heat.
• Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved citrus-basil dressing. Let cool slightly, then flake into large pieces using a fork.
• Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Place the tortillas on a flat surface and fill the center of each with some of the fish, red cabbage slaw, smoked tomato salsa and avocado relish. Top with some hot sauce and cilantro leaves, then fold up and eat.

FISH TACOS

Steps:

• Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish., Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.