Oregon Wild Fish Tacos Food

SOFT FISH TACOS

Soft Fish Tacos image

My husband Bill and I created these tasty fish tacos. The combination with tilapia and cabbage may seem unusual, but after one bite, everyone's hooked!-Carrie Billups, Florence, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

4 cups coleslaw mix
1/3 cup tartar sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1-1/2 pounds tilapia fillets
2 tablespoons olive oil
1 tablespoon lemon juice
10 corn tortillas (6 inches), warmed
Optional: Shredded cheddar cheese, chopped tomato and sliced avocado

Steps:

In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. , Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.

Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 423mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

SEAFOOD TACOS

Seafood Tacos image

Provided by Food Network

Categories main-dish

Number Of Ingredients 10

Ingredients

1/2 recipe corn tortillas
6 leaves green leaf lettuce, washed and halved
2 pounds cooked lobster or crabmeat, shrimp and salmon (preferable poached)
1 1/2 cups Citrus Cucumber Relish, recipe above
1/2 avocado, peeled, seeded and mashed
1 cup sweet peas, blanched
1/2 bunch red radishes, washed, trimmed and thinly sliced
1/2 bunch cilantro, leaves only, roughly chopped
2 limes, halved
1/4 cup extra-virgin olive oil

Steps:

Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

"OREGON WILD" FISH TACOS

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

8 (10-inch) flour tortillas
8 ounces goat cheese, softened
1 pound grilled salmon, flaked into small chunks
8 ounces Dungeness crabmeat, picked over
8 ounces cooked bay shrimp
6 ounces shredded Cheddar
2 tablespoons minced cilantro leaves
1 cup julienned red bell pepper
Olive oil, for brushing
16 romaine lettuce leaves
2 cups minced red onion
2 cups chopped tomatoes
Lemon wedges
Sour cream
Guacamole
Salsa verde

Steps:

Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close.
On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls.

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