FISH TACOS WITH CORN SALSA
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
- For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
- Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
CRISPY CORN AND BEER-BATTERED FISH TACOS
Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.
Provided by Rick M.
Categories Mexican
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Special Equipment: A deep-fry thermometer.
- Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
- Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
- Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
- Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
ROASTED CORN FISH TACOS
Make and share this Roasted Corn Fish Tacos recipe from Food.com.
Provided by Matt C.
Categories Lunch/Snacks
Time 1h15m
Yield 4 Large Tacos, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Cut corn off the cob, mince (1/4 inch x 1/4 inch pieces) the onion, garlic,and red pepper (if using).
- Combine above into shallow oven-safe dish.
- Season vegetable mixture with chili powder, oregano, cayenne pepper and 1 Tablespoons of Coconut Oil. Place in Oven for 1 hour, mixing a couple of times as needed.
- Prepare fish on greased oven pan. Season with salt, pepper, parsley, and smoke flavor (use a few drops all over the fish, probably about 1/2 teaspoon total). When the vegetables are about 35-40 minutes into their cooking, slide the fish into the oven also, and take both out at the one hour mark.
- Break fish into bite size pieces with a fork, and combine in a bowl with vegetable mixture. Dress mixture with Lime Juice.
- Make tacos!
SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Provided by Rhoda Boone
Categories Fish Kid-Friendly Dinner Spring Summer Healthy Tortillas Seed Pescatarian Dairy Free Sheet-Pan Dinner Sheet Pan Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
- Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
- Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18-22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
- Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.
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FISH TACOS WITH ROASTED CORN & CILANTRO SALSA
From diversivore.com
5/5 (2)Total Time 45 minsCategory Main Dishes, Sauce/MarinadeCalories 148 per serving
- (See note below about roasting corn and garlic)Combine all of the salsa ingredients in a blender, food processor, or large mortar and pestle. Blend or pound the ingredients until well-combined. You want to stop when the mixture is still just a little bit chunky. Set aside, or refrigerate if making the day before.
- Thinly slice the onion. Combine with vinegar, sugar, and salt in a container. Shake vigorously, then let stand for at least 10 minutes (longer is better). Refrigerate if making the day before.
- Heat a large skillet or cast iron pan on the stove-top over medium-high heat. Add the oil and heat until the oil is shimmering and very hot.
FISH TACOS WITH ROASTED CORN SALSA - MOM ON TIMEOUT
From momontimeout.com
Reviews 25Category EntreeCuisine American, MexicanTotal Time 40 mins
- Pour the bag of Birds Eye corn onto a baking sheet. Broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden.
- Combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate.
THE BEST FISH TACOS {CRISPY AND HEALTHY ... - IFOODREAL.COM
From ifoodreal.com
5/5 (35)Calories 221 per servingCategory Dinner
- Dredging for fish: In a medium bowl, add flour, taco seasoning, garlic powder, cornstarch, salt and pepper. Stir and set aside.
- Fish taco sauce: In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
- To cook fish: Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp of oil. In batches, dredge pieces of fish in flour mixture and fry for 2-3 minutes per side or until crispy and brown. Fish cooks fast, so don't over cook. Do not overcrowd the skillet - helps to keep fish crispy. Remove onto a plate.
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- Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.
- Meanwhile, in a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency. Set aside.
- (Optional) Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.
- To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.
GRILLED FISH TACOS WITH CORN AND PEPITAS • STEAMY KITCHEN ...
From steamykitchen.com
4.8/5 (8)Total Time 20 minsCategory Main CourseCalories 439 per serving
- Roll each ear of corn in a damp paper towel. Microwave 2 minutes. Brush olive oil on each ear of corn.
GRILLED CORN AND FISH TACOS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 612 per servingTotal Time 50 mins
- Heat a grill to high (450° to 550°). In a small bowl, combine mayonnaise and Sriracha; chill. In a glass pie pan or baking dish, combine oil, garlic, oregano, cumin, salt, cayenne, and pepper. Turn fish in seasoned oil to coat. Seal tortillas in foil.
- Grill corn, covered and turning a few times, until lightly charred, 8 to 12 minutes total. Five minutes after putting corn on grill, set a large cast-iron skillet or other ovenproof frying pan on cooking grate. After a few minutes, put fish in hot skillet and tortilla packet on grate. Cook, turning fish and tortillas once, until fish is no longer translucent in center (3 to 5 minutes) and tortillas are hot (4 to 5 minutes). Transfer to a board.
- Cut kernels off corn in slabs. Spread tortillas with some of Sriracha mayo and put the rest in a small dish. Fill tortillas with chunks of fish, avocado, cabbage, cilantro, and corn. Serve more Sriracha mayo on the side.Wine pairing: Groth 2015 Hillview Vineyard Chardonnay (Napa Valley; $30)
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From averiecooks.com
5/5 (1)Total Time 18 minsCategory 30-minute MealsCalories 1061 per serving
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From holajalapeno.com
5/5 (6)Servings 4Cuisine MexicanTotal Time 40 mins
- Fill Ortega taco shells with fish and top with corn salad. Serve with your favorite Ortega sauce and enjoy!
FISH TACOS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 15 minsCategory MainsCalories 562 per serving
- 1 Pat fish dry with paper towel. Combine seasoning, paprika and flour in a medium zip-lock bag. Season with cracked black pepper. Add fish, seal bag and gently shake to coat.
- 2 Spray a medium non-stick frying pan with oil. Cook the fish for 1–2 minutes each side, or until golden and the flesh flakes off easily with a fork.
- 3 Meanwhile, combine coleslaw, corn, apple and fresh herbs in a bowl. Toss to mix well. Place the tortillas onto a serving plate. Top with salad, cooked fish, avocado and a dollop of yoghurt. Squeeze over the lime and roll up to eat.
CAMPFIRE GRILLED FISH TACOS - FRESH OFF THE GRID
From freshoffthegrid.com
4.5/5 (4)Total Time 30 minsEstimated Reading Time 5 minsCalories 133 per serving
- Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dusting both sides of the fish with the chili powder, cumin, and salt. Set aside.
- Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, turning occasionally, until tender. Remove and set aside to cool slightly.
- Place the fish in a wire grill basket. Place on the grill and cook for about 3 minutes, then flip and cook 2 minutes more. Remove and let the fish rest for a minute or two.
FISH TACOS WITH CORN SALSA RECIPE | MYRECIPES
From myrecipes.com
- Meanwhile, mix corn, red onion, red bell pepper, cilantro, lime juice and jalapeño together in a bowl until well combined. Season with salt and pepper. Set aside.
- Fill each tortilla with 2 prepared fish tenders. Top each with desired amount of corn salsa, cabbage and queso fresco. Serve garnished with lime wedges and cilantro.
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