Cilantro Sauce For Fish Tacos Recipes

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EASY FISH TACOS WITH CILANTRO-LIME DRESSING



Easy Fish Tacos with Cilantro-Lime Dressing image

Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.

Provided by lynn25med

Categories     Main Dish Recipes     Taco Recipes

Time 8h15m

Yield 4

Number Of Ingredients 15

¼ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
1 pound mahi mahi fillets, diced
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 (8 ounce) package flour tortillas, warmed

Steps:

  • Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
  • At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
  • Serve fish on warmed tortillas with dressing.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW



Halibut Fish Tacos with Cilantro Savoy Slaw image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

3 limes
2 cloves garlic, quartered
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
1 bunch scallions, half coarsely chopped and half finely chopped
1 1/2 teaspoons ground cumin
Kosher salt
1/4 cup extra-virgin olive oil
1 pound skinless halibut fillets, cut into 1-inch chunks
4 cups packed finely shredded savoy cabbage (about 8 ounces)
2/3 cup sour cream
8 to 12 corn tortillas, warmed
Prepared salsa verde, for serving

Steps:

  • Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
  • Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
  • In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
  • Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

HEALTHY FISH TACOS WITH CILANTRO SLAW



Healthy Fish Tacos with Cilantro Slaw image

Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.

Provided by Donna B McClure

Time 3h55m

Yield 4

Number Of Ingredients 19

1 pound tilapia fillets, cut into strips
½ cup lime juice
½ cup plain Greek yogurt
2 peppers chipotle peppers in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1 teaspoon chipotle-flavored hot sauce (such as Tabasco®)
¼ teaspoon salt
⅓ cup lime juice
2 tablespoons honey powder
1 tablespoon avocado oil
1 teaspoon ground cumin
½ teaspoon smoked paprika
⅔ cup shredded green cabbage
⅔ cup shredded red cabbage
⅔ cup shredded carrots
1 cup chopped fresh cilantro
4 (6 inch) corn tortillas, warmed
4 (6 inch) flour tortillas, warmed
1 cup diced fresh tomatoes

Steps:

  • Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
  • Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
  • When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
  • Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
  • Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
  • Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
  • Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g

FISH TACOS WITH CILANTRO CHIPOTLE SLAW



Fish Tacos With Cilantro Chipotle Slaw image

I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.

Provided by ROV Chef

Categories     Halibut

Time 1h40m

Yield 8 tacos, 4-6 serving(s)

Number Of Ingredients 22

1/2 cup tequila
1/2 cup margarita mix
2 limes (juice of)
1/2 bunch cilantro
2 chipotle peppers (canned)
2 tablespoons adobo sauce
2 tablespoons roasted garlic (4 cloves)
1/2 teaspoon kosher salt
1 1/2 lbs halibut (or any firm white fish)
2 tablespoons olive oil (for cooking fish)
1 (16 ounce) bag cabbage, shredded
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt
1 tablespoon adobo sauce
1 chipotle pepper (canned)
1/2 bunch cilantro
1 lime (juice)
1/3 cup plain fat-free yogurt
1/3 fat free sour cream
2 cups masa flour
1 1/4 cups water
1/2 teaspoon kosher salt

Steps:

  • Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
  • Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
  • In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
  • Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
  • Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
  • Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
  • Divide the dough into 16 equally sized balls.
  • Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
  • Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
  • I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
  • Get a large non stick pan heated over medium ready with half the oil.
  • Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
  • Extract the first batch and cover with foil while the second batch cooks.
  • I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.

Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5

CILANTRO CREAM FOR FISH TACOS



Cilantro Cream For Fish Tacos image

Make and share this Cilantro Cream For Fish Tacos recipe from Food.com.

Provided by Bev I Am

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 3

1/2 bunch fresh cilantro, stems trimmed (about 1 cup)
1/2 cup creme fraiche or 1/2 cup sour cream
1/4 cup fresh lemon juice

Steps:

  • Puree cilantro, creme franche, and lemon juice in blender until smooth.
  • Season to taste with salt and pepper.
  • Refridgerate at least 30 minutes to allow flavors to blend.
  • (Can be prepared 1 day ahead. Cover and keep refridgerated.).

Nutrition Facts : Calories 427.4, Fat 44.2, SaturatedFat 27.4, Cholesterol 163, Sodium 52.7, Carbohydrate 8.1, Fiber 0.6, Sugar 1.8, Protein 3

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