BORDER GRILL GRILLED ALASKA COD TACOS
Steps:
- Makes 3 cups, or 6 appetizer servings
- For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapenos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes. Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes. For Guacamole: Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately. To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges. * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Copyright (c) 2010, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
GRILLED COD TACOS WITH GRILLED CHERRY SALSA
Fire up the grill for these Grilled Cod Tacos! Not only is the fish grilled, but nearly everything in the tacos is, including the grilled cherry salsa!
Provided by Sues
Categories Entree
Number Of Ingredients 20
Steps:
- In a small bowl, mix together chili powder, cumin, garlic powder, oregano, salt, and pepper.
- Place cod on a large piece of foil and pour butter over the top. Sprinkle spice mixture over the top. Place another piece of foil over the cod and pinch edges tightly to seal closed.
- Heat grill to medium heat and place foil packet with cod on. Cook for 8-10 minutes, until fish flakes with a fork.
- Brush flour tortillas lightly on both sides with olive oil and place on grill for about 30 seconds. Flip and grill for another 30 seconds.
- Divide fish equally between each tortilla. Top with grilled cherry salsa, cheese, and cilantro. Serve with a grilled lime wedge as garnish.
GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA
Provided by Tieghan Gerard: Half Baked Harvest: Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
- For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
- Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
- Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
- To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams
GRILLED COD TACOS
Hi and welcome to our website! Grilled cod tacos are made with fresh atlantic cod fillets and seasoned with cumin, coriander and cayenne pepper, topped with homemade salsa and toss salad. If you are looking for a tasty recipe for fish tacos, you are in the right place. Our recipe today is call GRILLED COD TACOS, this is our local fish. Our recipe is not deep fried its grilled on our outside BBQ but it can be done inside on the stove top grill or oven. Our recipe got homemade soft tacos, salsa, toss salad and rhubarb lemonade. Atlantic cod fillet We are grilling atlantic cod, but you can use what ever fish you have available where you live, the cod is seasoned with cumin, cayenne pepper, coriander, black pepper and sea salt. Then placed in a double grate and grilled on the outside BBQ. Homemade soft tacos and grilled on the outside BBQ. I will share our video to how to make your soft tacos and as well our link to BBQ CHICKEN Grilled BBQ Chicken and Veggies Pitcher of homemade rhubarb lemonade. I will share the link to how to make your today with fresh or frozen rhubarb, fresh lemon and wild plums or red berry of choice Rhubarb Muffins and Boiled Icing also the link is shared with rhubarb muffins. Delicious pitcher of rhubarb summer drink and a tasty rhubarb muffin with boiled icing. If you don't have fresh rhubarb enjoy using your frozen rhubarb with many tasty recipes. Homemade salsa We hope you are still interested in our grilled cod tacos, don't forget to watch our short video and enjoy our recipe posted below. I will also share with you the link https://www.bonitaskitchen.com/cookbook to our NEW cookbook "A Little Taste of Home This is our link to our second cookbook.
Provided by Bonita's Kitchen
Yield 12 GRILLED COD TACOS
Number Of Ingredients 8
Steps:
- Please Note: This meal can be cooked inside or on the outside BBQ GRILL! METHOD: In a small bag add all seasoning and flour, toss together then add boneless cod fillets and coat with seasonings. Then turn BBQ grill on high, clean grill with brush. Then add seasoned cod fillets to a grate to place on the BBQ to grill. Cooking them 3 to 4 minutes on one side and flipping then and the same on the other side. When grilled remove from BBQ Grill and cover with foil until taco's are made and grilled. Do the taco's first to have them ready before grilling cod fillets. SOFT TACO SHELLS 2 1/2 cups, all- purpose flour, more for rolling 1 tsp, baking powder 1½ tsp, sea salt ¾ cup, warm water, more if needed 3 tbsp olive oil SOFT TACO SHELLS: In a medium bowl add all dry ingredients and toss together. With a wooden spoon, mix in olive oil and warm water. Mix until all ingredients are combined and it starts to form a ball. Remove from bowl onto your counter top or board and knead together and add more flour to remove sticky. With a knife cut out 15 pieces, more or less depending on the size of soft taco's you like. Each piece roll into a ball, with your rolling pin flatten the balls and continue doing this until all the balls are rolls out. Three ways to cook these, one in the oven on a cookie sheet, in a dry frying pan just until it go golden brown marks, open flame on your grill, or stove top damper. Place in a small towel to keep warm until all cooked. After they come to a complete cooling store in a plastic storage bag at room temperature or freeze the leftovers for next use. EXTRA INGREDIENTS NEEDED: Shredded head lettuce, salsa, chopped red onion, sour cream, have this in little bowls to add to COD GRILLED TACOS when they are ready to serve. Homemade Salsa: 3 Roma tomatoes, or any type 1 Bunch of fresh cilantro 1/4 Hot or mild pepper 2 Sticks green onion 1/2 Tsp ground cumin 1/2 Tsp sea salt Chop in small pieces tomato, peppers, green onion, and add to small bowl add cumin and salt, then toss together keep in container with cover and store in fridge until ready to use. Salsa is good for 3 days keep in fridge.
Nutrition Facts :
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don't have access to a grill, feel free to use your broiler.
Provided by Melissa Clark
Categories dinner, lunch, weekday, tacos, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
- Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
- Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
- Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
- To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 1 gram
GRILLED COD
Steps:
- Stack about 15 charcoal briquettes into a grill in a pyramid shape. If desired, drizzle coals lightly with lighter fluid and allow to soak for 1 minute before lighting coals with a match. Allow fire to spread to all coals, about 10 minutes, before spreading briquettes out into the grill; let coals burn until a thin layer of white ash covers the coals. Lightly oil the grates.
- Season both sides of cod with Cajun seasoning, lemon pepper, salt, and black pepper. Set fish aside on a plate. Heat butter in a small saucepan over medium heat, stir in lemon juice and green onion, and cook until onion is softened, about 3 minutes.
- Place cod onto oiled grates and grill until fish is browned and flakes easily, about 3 minutes per side; baste with butter mixture frequently while grilling. Allow cod to rest off the heat for about 5 minutes before serving.
Nutrition Facts : Calories 152 calories, Carbohydrate 2.2 g, Cholesterol 63.4 mg, Fat 6.6 g, Fiber 0.3 g, Protein 20.3 g, SaturatedFat 3.8 g, Sodium 660.6 mg, Sugar 0.4 g
GRILLED STEAK NAAN TACOS
Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 16
Steps:
- For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
- For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
- For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.
GRILLED FISH TACOS
Provided by Food Network
Time 7h20m
Yield 14 to 16 tacos
Number Of Ingredients 25
Steps:
- For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper. Marinate the fish at least 6 hours, but preferably overnight.
- For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water. Boil until tender, then drain. Place the vegetables in a blender and add the cilantro. Blend until smooth. Season with salt and pepper and a little lime juice if needed.
- For the crema: Combine the sour cream and lemon juice. Add just enough milk to make the crema pourable, then season with salt and pepper.
- For the tacos: Preheat a grill. Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
- Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
- When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
- Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde. Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco. Repeat for the remaining tacos.
- Serve the tacos with lime wedges, chopped cilantro and pico de gallo.
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- Place the corn, cherry tomatoes, green onion, lime juice, salt and pepper in a medium bowl. Stir together and let stand at room temperature.
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