Homemade Tilapia Fish Tacos Food

TILAPIA SALPICON TACOS

Steps:

• Sprinkle the fish with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil in a large skillet over high heat. When hot, add the fish and sear, flipping once, until golden and cooked through, about 8 minutes. Let the fish cool to warm, then shred with a fork. Toss the fish with the oil from the skillet along with the cilantro, lime juice, Worcestershire, jalapeño, onion, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to use or for up to 8 hours.
• Wipe out the skillet and heat over medium-high. Add the tortillas, in batches, and cook, flipping once, until blackened in spots, about 30 seconds per side. Stack the tortillas as they finish and cover with a kitchen towel.
• Put out the tilapia mixture with the tortillas, lettuce, lime wedges, and sour cream so everyone can make their own tacos.
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TILAPIA FISH TACOS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Place the fish on a parchment paper-lined baking sheet. Brush the fish with the olive oil.
• Mix together the garlic powder, smoked paprika, chili powder, cumin, salt, and pepper in a bowl.
• Sprinkle the fish with the seasoning.
• Bake for 10 to 12 minutes or until the fish is opaque and flaky.
• Gather the ingredients.
• Mix all of the Baja sauce ingredients together in a bowl. Whisk until completely combined. Set aside.
• Gather the ingredients.
• Toss together all of the ingredients in a bowl until well combined. Taste and add more salt, if needed.
• Heat the corn tortillas in a skillet or over a gas flame until lightly charred, about 1 minute per side. Top the tortillas with the fish, Baja sauce, slaw, pico de gallo, avocado, and queso fresco. Enjoy with lime wedges and additional toppings if you wish.

HOMEMADE TILAPIA FISH TACOS

Steps:

• Heat oven to 375ºF.
• Combine bread crumbs and seasonings; stir in cheese.
• Moisten fish with water; coat with cheese mixture, lightly pressing cheese mixture onto both sides of fish. Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, combine cabbage and salsa.
• Cut fish in half; place on tortillas. Top with cabbage mixture. Fold in half.

TILAPIA TACOS

Steps:

• In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
• In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
• Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
• Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
• For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.

TILAPIA FISH TACOS

Steps:

• In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
• Season with half the lime juice, salt, cumin and southwest seasoning.
• Once that side is cooked, flip and season, cooking till golden.
• Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
• Fill tortilla with a portion of fish and then top with desired toppings.

ONE PAN TILAPIA FISH TACOS WITH 5 MINUTE MOLE

Steps:

• Season the fish with salt, to taste, and coat in anise seeds.
• In a large saute pan over medium-high heat, add the oil. When the oil is hot add the tilapia and saute until golden on 1 side. Flip them over and finish cooking on the other side. Remove the fish from pan to a plate and keep warm.
• In the same pan add the onion, garlic and tomatoes and saute until the onion is golden. Stir in the almonds and cumin seed and cook for 1 more minute.
• Deglaze the saute pan with the water and stir in the chili paste. Carefully transfer the mixture to a blender. Add the 2 teaspoons salt, the raisins, and the 1/2 corn tortilla and puree until very smooth.
• Briefly toast the remaining 8 tortillas over an open flame and lay 2 tortillas on each of 4 plates. Break up the fish and divide it evenly among the tortillas. Spoon the mole sauce over the fish, top with the shredded iceberg and garnish with the cotija cheese. Serve.

TILAPIA FISH TACOS WITH ARUGULA

Steps:

• *Can be found in Asian markets
• Special equipment: a 12-count nonstick muffin pan
• For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
• For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
• For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
• For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
• To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
• Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE

Steps:

• To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
• Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
• Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
• To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
• The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
• Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!

TILAPIA FISH TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
• Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
• Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
• Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat.
• Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
• Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.

EASY TILAPIA TACOS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
• While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
• Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)

Steps:

• Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
• Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
• Cook until golden brown, 3 to 4 minutes per side.
• Transfer cooked fish to a plate; keep warm.
• Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
• Cook the remaining fish with the remaining 1 tablespoon oil.
• Serve immediately.
• To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!