Fish Tacos With Green Jalapeño Salsa Chilli Cream Food
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
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
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FISH TACOS WITH JALAPEñO SLAW - EATINGWELL
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Servings 4Total Time 25 minsAuthor Eatingwell Test KitchenCalories 304 per serving
- Begin preparing Fish Tacos: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
- Meanwhile, prepare Jalapeño Slaw: In a medium bowl combine coleslaw mix, red onion and jalapeno pepper; set aside. In a small bowl whisk together lime juice, orange juice, olive oil, 1/2 teaspoon ground cumin and salt. Pour lime juice mixture over cabbage mixture. Toss to coat. Cover and chill for up to 6 hours.
- In a small bowl combine 1/2 teaspoon ground cumin, ground ancho chile pepper and salt; sprinkle evenly over one side of each fish fillet.
- Stack tortillas and wrap in heavy foil. For a charcoal grill, place fish and tortilla stack on the greased grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes or until fish flakes easily when tested with a fork and tortillas are heated through, turning fish and tortilla stack once. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and tortilla stack on greased grill rack over heat. Cover and grill as above.)
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