Tilapia Tacos With Salsa Verde Food

FISH TACOS WITH SALSA VERDE AND RADISH SALAD

Fish Tacos with Salsa Verde and Radish Salad image

Fish tacos often involve deep-frying and heavy sauces. But here, broiled tilapia is topped with a crunchy radish salad and zingy cilantro-lime sauce -- fresher and tastier!

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 bunch fresh cilantro (roots and thick stems removed)
4 tablespoons fresh lime juice (from 2 limes)
3 tablespoons olive oil
Coarse salt and ground pepper
1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
3 scallions, thinly sliced
1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
1 1/2 pounds skinless tilapia fillets (about 4)
1/2 teaspoon ground coriander
12 corn tortillas (6-inch)

Steps:

Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

Nutrition Facts : Calories 439 g, Fat 15 g, Fiber 6 g, Protein 39 g

FISH TACOS IN LETTUCE "SHELLS"

Fish Tacos in Lettuce

Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.

Provided by SlimCookins

Categories Main Dish Recipes Taco Recipes

Time 30m

Yield 4

Number Of Ingredients 15

Ingredients

1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon ground black pepper
4 (4 ounce) fillets tilapia
2 tablespoons lemon juice
12 romaine lettuce leaves
½ avocado - peeled, pitted and diced
¼ onion, minced
½ jalapeno pepper, seeded and minced
1 clove garlic, minced
1 tablespoon water
1 teaspoon dried cilantro
1 cup sliced cherry tomatoes

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
Bake in the preheated oven until cooked through, 8 to 10 minutes.
Shred tilapia; place equal portions in each romaine leaf.
Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
Top prepared tacos with salsa verde and cherry tomatoes.

Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g

BEEF TACOS WITH SALSA VERDE

Beef Tacos with Salsa Verde image

Provided by Food Network Kitchen

Time 6h20m

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 3-pound boneless beef chuck roast
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 16-ounce jar salsa verde
1/2 white onion, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped fresh cilantro
12 corn tortillas, warmed
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
Lime wedges, for serving

Steps:

Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
Serve the meat in tortillas and top as desired. Serve with lime wedges.

EASY TILAPIA TACOS

Easy Tilapia Tacos image

Really easy fish tacos! My boyfriend, who is a bodybuilder, made these for me and I loved them.

Provided by CSparks

Categories Main Dish Recipes Taco Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
4 (4 ounce) skinless tilapia fillets
garlic powder, or to taste
ground black pepper to taste
½ avocado
⅓ cup low-fat sour cream
garlic powder, or to taste
salt to taste
4 flour tortillas
½ cup mango salsa
8 leaves iceberg lettuce

Steps:

Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 46 g, Cholesterol 48.9 mg, Fat 17.7 g, Fiber 4 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 656.6 mg, Sugar 0.4 g