Zippy Asian Fish Tacos Food

ZIPPY ASIAN FISH TACOS

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
• Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.

THE ULTIMATE FISH TACOS

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.

CRISPY FISH TACOS RECIPE BY TASTY

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!

ZIPPY SAUCE FISH TACOS

Steps:

• For the fish: Cut mahi mahi (or fish of your choice) into small fillets. Mix together the olive oil, lime juice, 1/2 bunch chopped cilantro, and salt and pepper (you determine the amount of salt and pepper). Marinate the fish in the mix for 30 to 40 minutes. Grill for 4 minutes on each side. Remove and break the fish into pieces.
• For the salsa: Dice all ingredients and cook for 15 minutes. Puree and cool.
• For the Zippy Sauce: Mix the ingredients together.
• For the finished product: Preheat the oven to 350 degrees. Stuff the hard shell with mahi mahi (or fish of your choice), cheese, and tomatoes. Sprinkle the soft shell with cheese and wrap around the hard shell. Place in a pre-heated oven for 3 minutes, then top with salsa, zippy sauce, cabbage, and any extra cilantro. Serve with a slice of lime if desired.

ZIPPY ASIAN FISH TACOS

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly.
• Top tortillas with fish and coleslaw.

CATFISH TACOS WITH ZIPPY LIME SAUCE

Steps:

• Sauce.
• To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
• Tacos.
• Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.

SALMON FISH TACOS WITH ASIAN SLAW

Steps:

• Whisk vinegar, sesame oil, sugar, soy sauce, and lime juice together in large bowl. Add coleslaw mix and green onions; toss to coat and let stand for 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper and place in the hot skillet. Saute until salmon is golden brown and flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and flake.
• Heat tortillas in a dry skillet over medium-high heat until slightly crispy, 30 to 60 seconds per side.
• Drain slaw mixture, then spoon into the center of each tortilla and add flaked salmon on top.

BLACKENED COD FISH TACOS

Steps:

• Mix mayonnaise, sour cream, chipotle flakes, salt, and pepper together in a small bowl. Add mashed avocado and lime juice and stir until well blended. Place in the refrigerator until tacos are ready to be assembled.
• Preheat the oven to 250 degrees F (120 degrees C). Wrap tortillas in aluminum foil.
• Rub fish in olive oil, then sprinkle with blackening seasoning and rub until covered.
• Place tortillas in the preheated oven to warm.
• Heat a large frying pan over medium-high heat and spray with cooking spray. Add fish and cook until browned and flaky, about 2 minutes per side. Lower heat and flake fish into small pieces in the pan.
• Remove tortillas from the oven. Spread avocado-chipotle sauce onto warm tortillas. Add fish, pico de gallo, and shredded coleslaw mix.