Fish Tacos Food

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FISH TACOS



Fish Tacos image

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

1/2 red onion, thinly sliced
About 1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 jalapeño, stemmed and chopped
1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces
Salt
8 fresh corn tortillas
Mexican crema, homemade or store-bought
Fresh Tomato Salsa
2 limes, cut into quarters

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.

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

Steps:

  • In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  • In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  • Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  • Using a fork, break apart the fillets into bite-size pieces.
  • Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  • Garnish with cilantro and lime juice.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

THE ULTIMATE FISH TACOS



The Ultimate Fish Tacos image

This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. -Yvonne Molina, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1/4 cup olive oil
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
6 mahi mahi fillets (6 ounces each)
12 corn tortillas (6 inches)
2 cups chopped red cabbage
1 cup chopped fresh cilantro
Salsa verde, optional
2 medium limes, cut into wedges
Hot pepper sauce (Tapatio preferred)

Steps:

  • In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.

Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 278mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

FISH TACOS



Fish Tacos image

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

1/4 cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and ground pepper
1/4 small red cabbage, thinly shredded (about 2 1/2 cups)
4 scallions, thinly sliced (about 1/2 cup)
1 jalapeno chile, halved lengthwise, one half minced
2 tablespoons olive oil
1 pound tilapia fillets (or other firm white fish), cut into 16 equal strips
8 flour tortillas (6-inch)
1/2 cup fresh cilantro leaves

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

FISH TACOS



Fish Tacos image

A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank. -Lena Lim, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional

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.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

FISH TACOS



Fish Tacos image

We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

Provided by TishT

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or 1 lb white fish fillet, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or 1 (12 count) package flour tortillas
shredded cabbage
chopped tomato
lime juice
taco sauce

Steps:

  • Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
  • Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
  • Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
  • Fill taco shells with fish mixture.
  • Top with toppings.

Nutrition Facts : Calories 258.9, Fat 14.1, SaturatedFat 4.5, Cholesterol 42.5, Sodium 155.3, Carbohydrate 16.9, Fiber 1.2, Sugar 1.1, Protein 15.7

FISH TACOS



Fish Tacos image

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
1/2 cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
1/4 cup mayonnaise
1/2 cup sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 tablespoon canned chipotle pepper, finely chopped (optional)
1/2 cup flour, preferably Wondra or other fine-milled flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup peanut oil, plus a splash more for greasing pan
Pat of butter
1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
12 6-inch fresh corn tortillas
2 cups shredded green cabbage
A saucy hot sauce, like Tapatio or Frank's

Steps:

  • In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  • In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
  • In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
  • Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  • Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  • Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams

FISH TACOS



Fish Tacos image

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

oil (for frying, peanut oil recommended)
1 lb shark fillets or 1 lb other firm fish, such as mahi mahi
steamed tortilla
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt and pepper
1 egg yolk
4 -6 ounces beer
1/2 cup mayonnaise
1 tablespoon cilantro
1/2 lime
lime, for squeezing
2 cups shredded cabbage
1 ripe avocado, sliced

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 WITH BAJA SAUCE



Fish tacos with Baja sauce image

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

50g yogurt
50g mayonnaise
1 jalapeno chilli
1 garlic clove
1 lime , juiced
small pack coriander
1 tsp fajita seasoning
½ lime , juiced
2 tsp olive oil
20g fajita seasoning
2 cod loins (around 140g each), cut into chunks
8 small corn tortilla , griddled, to serve
8 spoonfuls each curtido and tomatillo salsa, to serve (refer to the method for our recipes)

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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A staple of Mexican street food, fish tacos are also popular for beachside locations and summertime grill outs. The combination of soft corn tortillas, perfectly-cooked seafood, cool slaw, and complementary sauces provides an easy-to-eat and easy-to-customize handheld meal packed with refreshing flavors and a welcome hint of spice. That said, home cooks who don't …
From allrecipes.com


EASY FISH TACOS - THE STAY AT HOME CHEF
Combine the olive oil, lime juice, and chili powder in a small bowl and whisk to combine. Place the fish in a shallow dish (like a glass cake pan). Pour the marinade over the fish. Sprinkle the jalapeno and cilantro over it and let it marinate for 15 to …
From thestayathomechef.com


HOW TO PREPARE FISH FOR FISH TACOS - THEFOODCHAMPIONS
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add
From thefoodchampions.org


THE BEST FISH TACOS {CRISPY AND HEALTHY RECIPE ...
The Best Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best fish taco sauce. I promise, this healthy fish taco recipe is better than any food truck! We love all things Mexican and seafood around here. This shrimp taco recipe along with grilled fish tacos, shrimp ceviche and shrimp tostadas are at the top of our ...
From ifoodreal.com


FISH TACOS - MAMA LOVES FOOD
Fish tacos are an easy and delicious dinner idea, this fish taco recipe is a great addition to your dinner meal plan! Fish tacos are one of my very favorite meals. I first discovered fish tacos on an impromptu trip to the beach, and have since had my very favorite ever fresh fish tacos on a visit to Costa Maya Mexico – they literally caught the fish while we were sitting there!
From mamalovesfood.com


FISH TACOS RECIPE FROM 100 DAYS OF REAL FOOD: FAST AND ...
Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate. In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish).
From happyhealthymama.com


FISH TACOS | CANADIAN LIVING
Fish: On plate, combine oil, chili powder, oregano, salt and pepper; add fish and turn to coat. Place on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 5 minutes. Meanwhile, in small bowl, combine carrot, red onion and lime juice. In separate small bowl, combine sour cream ...
From canadianliving.com


QUICK AND HEALTHY FISH TACOS | GIMME DELICIOUS
Instructions. Season the fish on both sides with cumin, chili powder, and salt; set aside. Prep the sauce and the slaw. Whisk sour cream or Greek yogurt, juice of 1/2 lime, water, chili powder, and salt together in a small bowl. Toss slaw ingredients together in a medium bowl. Place both in the fridge until ready to eat.
From gimmedelicious.com


FISH TACOS WITH CHEESE RECIPE - WE ARE NOT MARTHA
Instructions. In a small bowl, mix together paprika, salt, pepper, garlic powder, red pepper flakes, oregano, and thyme. Rub spice mix all over both sides of the fish. Heat canola oil in a large skillet or grill pan over high heat. Once the oil is shimmering, place fish in the pan and immediately add butter.
From wearenotmartha.com


EASY PEASY FISH TACOS - CANADA'S FOOD GUIDE
4. Assemble tacos: Serve fish over tortillas with lettuce slaw and toppings of choice! PREP TIME 15 min COOK TIME 15 min SERVINGS 4 Tips Little chefs will love assembling their tacos. Ask them to help you brainstorm topping ideas. If you don’t have white fish, try using tuna. For extra toppings, sprinkle 15 mL (1 tbsp) of grated low fat
From food-guide.canada.ca


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