FISH TACOS WITH CILANTRO LIME SLAW
This Fish Tacos with Cilantro Lime Slaw recipe is made with breaded cod or walleye that is pan seared and topped with spicy cabbage coleslaw!
Provided by Christine Rooney
Categories Main Course
Time 45m
Number Of Ingredients 21
Steps:
- Cut each fish filet into slices. The slices can be up to an inch thick and roughly the size of a tortilla (3-4 inches long).
- Pat the fish filets dry with a paper towel and sprinkle them with 1/4 tsp. kosher salt and pepper. (It's important that the fish is not too damp or it will steam in the pan and become rubbery instead of flaky).
- To make the coating simply combine 1 cup gluten free flour blend (or AP flour), 2 tsp. cumin, 2 tsp. chili powder, 1 tsp. garlic powder, 1 tsp. onion powder , and 1/2 tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined.
- Place the pieces of fish onto a large plate, platter, or bowl and pour some of the flour mixture over the top. Flip each of the fish filets over a few times until each piece is completely coated in the flour mixture. Shake each piece of fish to remove any excess flour and repeat until all the fish is coated.
- Heat the skillet to slightly hotter than medium and add 2 Tbsp. of oil. Make sure the oil is thoroughly heated before adding the fish to the skillet (the fish should sizzle once it hits the pan).
- Fry the fish for 4-5 minutes on the first side. Do not move the fish around much or the coating will not stick. Once the first side has developed a golden brown coating flip it over and cook for another 4-5 minutes on the other side.
- Once each side has developed a golden brown coating remove the fish from the skillet and place it on a plate or paper towel. Add more salt and pepper if needed.
- Repeat with the second batch of fish, adding more oil to the pan so that it doesn't stick to the bottom. Repeat the process until all of the fish is cooked.
- Place ¾ cup sour cream, ¼ cup mayo, 2 cloves garlic, 1-2 jalapenos (remove seeds and membranes), the juice of 1 large lime (or 2 small limes), ½ tsp. kosher salt and pepper, and 1 cup fresh cilantro in a food processor or blender. Pulse until the dressing is completely combined.
- Chop 8 cups of fresh cabbage (red or green) and place it in a large bowl. You can also use a bag of shredded cabbage to save time if you like.
- Pour the dressing over the cabbage and toss until completely combined. The coleslaw may be prepare 1-2 hours or even the day ahead and stored in the fridge until ready to serve. Alternately, you can make it right before serving.
- To Serve: Place the pan fried fish on a couple of warmed corn tortillas. Pile a generous amount of spicy coleslaw on top. Additional toppings may be added if desired.
Nutrition Facts : Calories 390 kcal, ServingSize 2 cups, Carbohydrate 31 g, Protein 25 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 63 mg, Sodium 390 mg, Fiber 6 g, Sugar 4 g
BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW
This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.
Provided by Kristy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 18
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
- Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
- Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
- Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
- Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
- Spoon the cooked tilapia onto each tortilla and top with the slaw.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g
CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE
Steps:
- Catfish Tacos:
- For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
- For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
- For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
- Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
- Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
- Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
- Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
- Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.
HEALTHY FISH TACOS WITH CILANTRO SLAW
Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.
Provided by Donna B McClure
Time 3h55m
Yield 4
Number Of Ingredients 19
Steps:
- Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
- Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
- When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
- Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
- Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
- Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
- Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g
FISH TACOS WITH CILANTRO CHIPOTLE SLAW
I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.
Provided by ROV Chef
Categories Halibut
Time 1h40m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
- Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
- In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
- Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
- Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
- Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
- Divide the dough into 16 equally sized balls.
- Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
- Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
- I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
- Get a large non stick pan heated over medium ready with half the oil.
- Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
- Extract the first batch and cover with foil while the second batch cooks.
- I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5
More about "fish tacos with cilantro lime slaw food"
CRISPY BAKED FISH TACOS WITH CREAMY CILANTRO LIME SLAW
From modernfarmhouseeats.com
Cuisine American, MexicanCategory DinnerServings 4Total Time 35 mins
- Cut the fish filets into 2-3 inch pieces. To do this, I simply cut the fish filets in half and then cut the halves down the center lengthwise, so you're left with 4 pieces of fish from each filet. Set aside.
- Sauce: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, sugar and salt.
- Fill a tortilla with cilantro lime slaw, crispy baked fish, and desired toppings. Drizzle with spicy fish taco sauce and enjoy!
BLACKENED FISH TACOS WITH CILANTRO LIME SLAW - PANNING …
From panningtheglobe.com
4.8/5 (5)Total Time 30 minsCategory Main DishCalories 521 per serving
- Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. Toss onions and cabbage with the cilantro lime sauce. (the slaw can be made up to a day ahead. Refrigerate until ready to use.)
- preheat oven to 350ºF Stack tortillas and wrap them in foil. Heat them in the warm oven for 5-10 minutes.
- Turn on your hood vent. Heat a large dry cast iron skillet over medium-high heat until hot. (if you don’t have a cast iron skillet, heat your grill) Lay fish out on a platter or on waxed paper. Brush a little oil on each side and sprinkle the top of each fillet with 3/4 teaspoon of spice mix. Place 2 fillets, spiced-side down, in the pre-heated skillet. Then sprinkle the top side of each fillet with 3/4 teaspoon of spice mix. Cook for 2 1/2 – 3 minutes per side, or until spices are blackened and fish is cooked through. Transfer fish to a platter and tent with foil to keep warm. Wipe the pan clean to avoid a burnt taste. (blackened is not the same as burnt!) Repeat with the other two fillets.
BAJA FISH TACOS WITH CREAMY CILANTRO LIME SLAW - SAVORY …
From savorynothings.com
5/5 (3)Category Main CourseCuisine American, MexicanTotal Time 1 hr 30 mins
- I recommend making the slaw and mayo before making the fish; see recipes linked in the ingredient list above. Keep both refrigerated until ready to serve.
- Prep fish: Pat fish dry, cut either into pieces or into sticks (¾-inch pieces or ½ by 3 inch sticks (2cm pieces or 1 ¼ by 7 ½ cm sticks)). Season with salt and pepper.
- Make batter: Whisk together all ingredients for batter EXCEPT for beer in medium-large batter bowl until fully combined. Slowly and gradually whisk in beer (careful, it will foam up) until a smooth, lump-free batter forms.
- Heat oil: Fill Dutch oven or deep fryer 3 inches deep with vegetable oil. Slowly heat to 350°F (175°C), or until a wooden spoon sizzles when carefully dipped into the hot oil.
PERFECT FISH TACOS WITH CILANTRO LIME SLAW | FEASTING AT …
From feastingathome.com
5/5 (77)Calories 233 per servingCategory Main
- Rinse and pat dry fish. ( For tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside.
- Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful.
RECIPE: FISH TACOS WITH CILANTRO LIME SLAW - VICTORIA …
From victoriamcginley.com
(THE BEST) FISH TACOS WITH HONEY LIME CILANTRO SLAW
From onelovelylife.com
SPICY FISH TACO BOWLS WITH CILANTRO LIME SLAW - PINCH OF …
From pinchofyum.com
ONE-PAN ADOBO BEEF TACOS RECIPE - HOME CHEF
From homechef.com
MAHI FISH TACOS WITH CHIPOTLE SAUCE « RUNNING IN A SKIRT
From runninginaskirt.com
R/FOOD - [HOMEMADE] FISH TACOS (PAN SEARED COD SEASONED WITH …
From reddit.com
TOP 47 LIME FISH TACOS RECIPE RECIPES - SPROUT.JODYMARONI.COM
From sprout.jodymaroni.com
FISH TACOS WITH LIME-CILANTRO SLAW - HEALTHY EATING FOR FAMILIES
From healthyeatingforfamilies.com
SAUCES - HABANERO CREAM SAUCE FOR FISH TACOS RECIPE
From findallrecipe.com
DINNER - CILANTRO JALAPENO SAUCE FOR FISH TACOS RECIPE
From findallrecipe.com
CRISPY FISH TACOS WITH HONEY-LIME CILANTRO SLAW - MARISA MOORE …
From marisamoore.com
EASY CILANTRO LIME SLAW FOR FISH TACOS & MORE - GARLIC & ZEST
From garlicandzest.com
CRISPY FISH TACOS WITH CILANTRO LIME SLAW - BROWN SUGAR …
From bsugarmama.com
BAJA FISH TACOS RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
TUNA TACOS WITH CILANTRO LIME SLAW – A COUPLE COOKS
From acouplecooks.com
FISH TACOS WITH SLAW (CABBAGE, CILANTRO,GREEN ONION, LIME JUICE, …
From reddit.com
BAJA FISH TACOS WITH CREAMY CILANTRO LIME SLAW - TASTY KITCHEN
From tastykitchen.com
SIDE DISH RECIPES: SMOKY FISH TACOS WITH LIME JALAPEñO SLAW
From theadvocate.com
MAINDISH - CABBAGE SLAW FOR FISH TACOS BOBBY FLAY RECIPE
From findallrecipe.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