ZIPPY ASIAN FISH TACOS
Build a tasty taco with this Zippy Asian Fish Tacos recipe. Tilapia fillets covered in panko coating are topped with coleslaw for these Asian fish tacos.
Provided by My Food and Family
Categories Vegetable Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 490, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 33 g
ZIPPY SAUCE FISH TACOS
This is a recipe demonstrated at the 2010 Pensacola Seafood Festival. The creator is Dan Dunn from H2O. Prep time does not include marinating time or time to get your grill ready.
Provided by breezermom
Categories Lunch/Snacks
Time 55m
Yield 10 Tacos
Number Of Ingredients 20
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.
Nutrition Facts : Calories 229.2, Fat 12.6, SaturatedFat 2.9, Cholesterol 4.7, Sodium 200.9, Carbohydrate 27.2, Fiber 3.8, Sugar 5.6, Protein 3.8
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
LIME FISH TACOS
"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.
Nutrition Facts :
CATFISH TACOS WITH ZIPPY LIME SAUCE
Make and share this Catfish Tacos With Zippy Lime Sauce recipe from Food.com.
Provided by PLEASE
Categories Catfish
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 217.8, Fat 8.5, SaturatedFat 2.2, Cholesterol 41.1, Sodium 807.4, Carbohydrate 20.9, Fiber 3.6, Sugar 2.1, Protein 15.4
ZIPPY ASIAN FISH TACOS
Provided by My Food and Family
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 490, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 34 g
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
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