CILANTRO LIME FISH TACOS
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat.
- Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
- Place fish on the skillet and cook until the flesh starts to flake.
- Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
- Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
- Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.
Nutrition Facts : ServingSize 2 tacos, Calories 310 kcal, Carbohydrate 36 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 48 mg, Sodium 90 mg, Fiber 7 g, Sugar 3.5 g
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!
EASY FISH TACOS WITH CILANTRO-LIME DRESSING
Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.
Provided by lynn25med
Categories Main Dish Recipes Taco Recipes
Time 8h15m
Yield 4
Number Of Ingredients 15
Steps:
- Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
- At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
- Serve fish on warmed tortillas with dressing.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g
HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
- Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
- In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
- Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
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.
CILANTRO CREAM FOR FISH TACOS
Make and share this Cilantro Cream For Fish Tacos recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Puree cilantro, creme franche, and lemon juice in blender until smooth.
- Season to taste with salt and pepper.
- Refridgerate at least 30 minutes to allow flavors to blend.
- (Can be prepared 1 day ahead. Cover and keep refridgerated.).
Nutrition Facts : Calories 427.4, Fat 44.2, SaturatedFat 27.4, Cholesterol 163, Sodium 52.7, Carbohydrate 8.1, Fiber 0.6, Sugar 1.8, Protein 3
FISH TACOS WITH LIME-CILANTRO CREMA
Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.
Provided by Little Remy
Categories One Dish Meal
Time 35m
Yield 2 each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°.
- To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
- Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
FISH TACOS WITH LIME-CILANTRO CREAM
Make and share this Fish Tacos With Lime-Cilantro Cream recipe from Food.com.
Provided by sunriselilly
Categories < 30 Mins
Time 25m
Yield 2 tacos each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°.
- To prepare cream, combine the first 8 ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon cream.
- Note: If you notice your fish is too watery when you cook it try cooking it on a broiler sprayed with cooking spray to help drain the juices, or cover a cookie sheet with aluminum foil and spray with cooking spray, take a knife and slice into foil and put on top of a cookie sheet to help the juices drain.
Nutrition Facts : Calories 412.9, Fat 11.5, SaturatedFat 2.9, Cholesterol 88.2, Sodium 680.6, Carbohydrate 25.3, Fiber 2.4, Sugar 1.8, Protein 49.2
More about "fish tacos with lime cilantro cream food"
FISH TACOS WITH LIME-CILANTRO CREMA RECIPE
From myrecipes.com
5/5 (140)Calories 394 per serving
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
PERFECT FISH TACOS WITH CILANTRO LIME SLAW
From feastingathome.com
5/5 (78)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.
SKILLET-GRILLED FISH TACOS WITH CILANTRO-LIME …
From food52.com
CILANTRO LIME CREMA - ISABEL EATS
From isabeleats.com
(THE BEST) FISH TACOS WITH HONEY LIME …
From onelovelylife.com
CILANTRO AND LIME FISH TACOS - CLOSET COOKING
From closetcooking.com
FISH TACOS WITH CILANTRO LIME SAUCE
From scratchtobasics.com
FISH TACOS WITH LIME CREMA - AHEAD OF THYME
BAJA FISH TACO PLATE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
QUICK COD FISH TACOS – A COUPLE COOKS
From acouplecooks.com
CRISPY FISH TACOS WITH HONEY-LIME CILANTRO SLAW - MARISA MOORE …
From marisamoore.com
WHAT TO SERVE WITH FISH TACOS - 25 BEST SIDE DISHES
From biteswithbri.com
SHRIMP TACOS (AIR FRYER + 10 MINUTES!) - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
22 TACO RECIPES FOR TACO NIGHT • THE WICKED NOODLE
From thewickednoodle.com
BAJA FISH TACOS WITH CREAMY CILANTRO LIME SLAW - SAVORY NOTHINGS
From savorynothings.com
LIME CREMA (BEST FISH TACO SAUCE!) - EVOLVING TABLE
From evolvingtable.com
CREAMY CILANTRO LIME SAUCE + WONKYWONDERFUL
From wonkywonderful.com
BLACKENED FISH TACOS - DELISHABLY
From delishably.com
FISH TACOS | FISH TACO SAUCE RECIPE | AIN'T TOO PROUD TO MEG
From ainttooproudtomeg.com
CILANTRO LIME CREMA - HOUSE OF YUMM
From houseofyumm.com
CRISPY BAKED FISH TACOS WITH CREAMY CILANTRO LIME SLAW
From modernfarmhouseeats.com
FISH TACOS WITH LIME SAUCE - BETTER HOMES & GARDENS
From bhg.com
MAHI MAHI FISH TACOS - THE ROASTED ROOT
From theroastedroot.net
FISH TACOS WITH CILANTRO LIME SLAW | THE RUSTIC FOODIE®
From therusticfoodie.com
CILANTRO LIME FISH TACOS WITH WHITE FISH - CHAMPAGNE TASTES®
From champagne-tastes.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