SOFT FISH TACOS
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
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
SOFT FISH TACOS
Categories Fish Fry Super Bowl Mayonnaise Halibut Cabbage Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Mix all ingredients in bowl; season with salt and pepper.
- For batter and fish:
- Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
- Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
- Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
- Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.
- Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
- *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
MARGARITA FISH SOFT TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
- Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
- Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
- Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.
SOFT FISH TACOS
This is from a Taste of Home publication titled "Comfort Food Diet Cookbook." The recipe was sent in by Carrie Billups. The flavor is light and delicious, and you can taste the fish, so be sure to use a good quality.
Provided by yogiclarebear
Categories Tilapia
Time 20m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin, and pepper; set aside.
- In a large non-stick skillet coated with cooking spray, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes per side, or until fish flakes easily with a fork.
- Place tilapia on tortillas, top with coleslaw mixture. Serve with optional toppings.
Nutrition Facts : Calories 308.8, Fat 7.3, SaturatedFat 1.4, Cholesterol 68.1, Sodium 771.9, Carbohydrate 28.9, Fiber 1.5, Sugar 1.9, Protein 32.6
SOFT AND CRUNCHY FISH TACOS
Looking for a soft, crunchy Mexican dinner using Old El Paso® flour tortillas and taco shells? Then check out these spicy fish and broccoli sandwiches flavored with vinaigrette dressing ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
- In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
- Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.
Nutrition Facts : Calories 530, Carbohydrate 54 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 5 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 5 g, TransFat 2 g
EASY GRILLED FISH TACOS
Make and share this Easy Grilled Fish Tacos recipe from Food.com.
Provided by Walmart
Categories Citrus
Time 36m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish filets in equal size pieces (so they cook evenly). Lay the fish into an 8 x 8 baking dish, and squeeze half a lime over the fish. Add garlic, cumin, smoked paprika, and one tablespoon oil. Season with salt and pepper and turn the fish to evenly coat each piece. Cover and refrigerate to marinade for at least 15 minutes.
- Combine the coleslaw and the cilantro in a medium size bowl. Squeeze a lime half over the coleslaw and add remaining one tablespoon of oil. Toss, add salt and pepper to taste, and set aside.
- Warm the tortillas by heating a medium size pan or grill pan over medium high heat. Heat tortillas one at a time, flipping to warm both sides. Continue with remaining tortillas. Wrap warm tortillas in a clean cloth or use a tortilla warmer. Set aside while you cook the fish.
- Brush the grates of an indoor grill pan or outdoor grill with oil and heat over medium high heat until hot. Remove the fish from the marinade and place on the grill pan or grill.
- Cook without moving until the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2-3 minutes more. Transfer fish to a serving platter.
- To serve cut the fish into pieces, place into a warm corn tortilla. Serve with pico de gallo, seasoned coleslaw, and additional lime juice.
- This dish was created by Walmart Mom, Tina Butler.
- Variations.
- Fresh Smoked salmon or cod can be used in place of Tilapia.
- Tips.
- Garnish with coleslaw, pico de gallo, additional lime juice, and avocado slices.
Nutrition Facts : Calories 143.6, Fat 5.2, SaturatedFat 0.7, Cholesterol 28.4, Sodium 41, Carbohydrate 12.7, Fiber 2, Sugar 0.5, Protein 12.9
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
- Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
SOFT FISH TACOS
Authentic taste of Mexico
Provided by roobarb100
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cut fish into strips. Combine flour and taco seasoning in a bowl. Dust fish in the flour mixture, shaking off the excess.
- Fill a large, non-stick frying pan with 5cm oil and heat over medium heat. Cook fish, in 2 batches, for 2 minutes or until golden brown and just cooked. Drain on paper towel.
- Warm tortillas as according to packet instructions.
- Cut fish into small pieces. Divide among tortillas. Serve with rocket, salsa and guacamole.
SEAFOOD SOFT TACOS
A delicate fish flavor enhances these taste-tempting tacos. "I've even tried this recipe with octopus and squid," says Jack Hunter of Harlingen, Texas.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.
Nutrition Facts : Calories 295 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 490mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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- Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
- Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
- Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
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