Easiest Fish Tacos Red Rice And Black Beans Recipes

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

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!

QUICK AND EASY FISH TACOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
• Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
• Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

BEAN-AND-FISH TACOS

Steps:

• Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.
• Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.
• Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.
• Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.
• Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

EASY SHEET PAN FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
• Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
• Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
• While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
• Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
• Char tortillas over a gas flame.
• Remove fish from the oven and flake it with a fork.
• Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.