FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX
This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.
Provided by fluffernutter
Categories One Dish Meal
Time 25m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Bake fish fillets according to package directions.
- Wrap the tortillas in aluminum foil and place them in the oven to heat.
- Or heat them at the last minute in a microwave in plastic wrap.
- Shred or chop the cabbage.
- In a medium bowl, combine the cabbage with all the remaining ingredients.
- Cut each hot fish fillet into 6-8 pieces, then pile into a hot tortilla with lots of slaw.
COD FISH TACOS
Steps:
- Season fish with salt, ground cumin and Tajin.
- Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
- Toss the slaw ingredients and keep cold.
- Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
- Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
- Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.
Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, Carbohydrate 38 g, Protein 35 g, Fat 9.5 g, SaturatedFat 1.5 g, Cholesterol 56.5 mg, Sodium 638.5 mg, Fiber 4.5 g, Sugar 2.5 g
THE BEST COD FISH TACOS
Spicy Cod Fish Tacos with Cilantro Slaw and a Creamy Fish Sauce.
Provided by Layla
Categories Dinner
Number Of Ingredients 21
Steps:
- To marinate the fish, combine oil, lemon juice, paprika, cayenne pepper, cumin, and salt. Add the fish fillet and coat well. Marinate for at least 30 minutes.
- Meanwhile make the sauce by combining the yogurt, mayonnaise, lemon juice, paprika, and salt. Mix them until creamy and smooth and set aside.
- Combine the "to make slaw" ingredients in a bowl and set aside.
- Heat a skillet and place the marinated fish. Sear the fish and cook for 3-5 minutes until the fish is completely done. Remove the fish fillets to a plate and break them into chunks.
- To assemble the tortillas; char the corn tortillas on an open flame. Place the tortilla on a plate, add some chunks of fish, add a tablespoon of slaw and drizzle the prepared sauce on top.
- Garnish with jalapenos and cilantro before serving.
Nutrition Facts : ServingSize 1 taco, Calories 110 kcal, Carbohydrate 7 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 52 mg, Fiber 1 g, Sugar 2 g
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
BAKED COD FISH TACOS
A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.
Provided by Adam Bassett
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
- Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
- Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
- Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g
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