EASY FISH TACOS
Fish tacos are a favorite quick and easy weeknight meal. Choose cod, tilapia, or halibut, quickly pan-sear in a skillet, and serve with a simply cabbage slaw. 20 minutes start to finish!
Provided by Emma Christensen
Categories Dinner Quick and Easy Fish Taco TexMex Tortilla
Time 21m
Yield 4
Number Of Ingredients 16
Steps:
- Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.
Nutrition Facts : Calories 1127 kcal, Carbohydrate 133 g, Cholesterol 85 mg, Fiber 19 g, Protein 49 g, SaturatedFat 10 g, Sodium 1758 mg, Sugar 8 g, Fat 46 g, ServingSize Serves 4, UnsaturatedFat 0 g
THE ULTIMATE FISH TACOS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
FABULOUS FISH TACOS!
I found this recipe a Cuisine Tonight Magazine. And I have to agree these tacos are FABULOUS! You have to try them!! I make them about twice a month! Most of the time it makes more than it says it does.
Provided by Mande-kay
Categories < 60 Mins
Time 35m
Yield 8 tacos, 8 serving(s)
Number Of Ingredients 19
Steps:
- Cabbage Slaw: Whisk vinegar, oil, and mustard together in a large bowl. Add cabbage and parsley, and toss to coat. Season with salt and pepper. Chill until ready to serve. Make ahead of time, this gives the slaw time to develop flavor.
- Tartar Sauce: Puree ingredients for the tartar sauce in a blender or food processor until smooth; chill until serving.
- Fish: Prepare fish by cutting fillets into 1x3" strips. Season with salt and pepper.
- 4Combine eggs and milk in a shallow dish.Place flour on a plate and panko on another plate.
- Dredge each fish strip in flour, tapping off excess. Dip in egg mixture, letting excess drip back into dish. Coat with panko, pressing crumbs to adhere.
- Heat 1/2 cup oil to 360°F in a pan. Fry half the fish on both sides until golden, turning once, about 6 minutes total.
- Transfer to a baking sheet; keep warm in a 200°F oven.
- Repeat with remaining fish strips.
- Tortillas: Fry each tortilla in 1/2 teaspoons oil in a skillet.
- Assemble tacos with fish and slaw.
- Top with tartar sauce.
Nutrition Facts : Calories 560.5, Fat 33.8, SaturatedFat 5.1, Cholesterol 99.4, Sodium 506.5, Carbohydrate 46.4, Fiber 3.9, Sugar 5.7, Protein 19.1
FANTASTIC FISH TACOS
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. -Jennifer Palmer, Rancho Cucamonga, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving., In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere., Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
Nutrition Facts : Calories 321 calories, Fat 10g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 632mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
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