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
NO COOK CILANTRO LIME CRAB TACOS
Delicious crab meat with a kicked up blend of spices is the perfect way to usher in the fall season. Best of all, there's no cooking involved!
Provided by Rachel Hanawalt
Categories Entrees
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Start by making the crab salad. In a large bowl whisk together lime juice, olive oil, chipotle chili powder, black pepper and cilantro until the dressing is evenly combined. Next fold in crab meat, tomatoes, red onion, and yellow pepper. Set the salad aside.
- To make the honey cilantro sour cream mix together sour cream, honey, and cilantro until evenly combined and then set aside.
- Finally, assemble the crab tacos by arranging avocados and then the crab salad on a tortilla shell. Finish by drizzling with honey cilantro sour cream. Serve immediately. This recipes makes enough for four people to have two crab tacos each.
CILANTRO LIME CHICKEN TACOS
A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
- Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
- Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.
CRAB TACOS
My Aunt Kate spotted this recipe for me. I can't wait to try it! Although the recipe calls for taco shells, I'll probably use warmed soft corn tortillas or tostada shells. From Sunset Kitchen Cabinet.
Provided by cookiedog
Categories Crab
Time 40m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop.
- Add salt and pepper to taste.
- Set salsa aside.
- In a large skillet, heat oil over medium heat.
- Sauté onion and remaining jalapeño until soft, 4 minutes.
- Add crab and cook just until crab is warm, about 2 minutes.
- Put taco shells or tortillas on a baking pan and warm in oven, about 3 minutes.
- Arrange on a platter and fill with crab mixture, dividing evenly.
- Top crab with lettuce, cheese, and avocado.
- Sprinkle tacos with green onion and remaining 1/4 cup cilantro.
- Serve immediately, with salsa on the side or on top.
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