Easy Fish Tacos With Cilantro Lime Dressing Recipes

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FISH TACOS WITH HONEY LIME CILANTRO SLAW



Fish Tacos with Honey Lime Cilantro Slaw image

The BEST fish taco recipe! Perfectly cooked fish with a yummy cabbage slaw & tomatillo ranch. These are easy, fresh, and delicious. Feel free to use any flaky white fish here--cod, halibut, tilapia, mahimahi, etc. They all work! (PS - Don't miss the notes section for lots of tips on adding a little kick, different topping ideas, and more!)

Provided by Emily

Categories     Main Dish

Time 35m

Number Of Ingredients 19

1 1/2 lbs. cod (about 4 (6oz) fillets), thawed if frozen
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 Tbsp avocado oil (or another high-heat oil)
2 cups shredded green cabbage or coleslaw mix
2 cups shredded purple cabbage
1/4 cup cilantro
Juice of 1 lime (1-2 Tbsp)
1/2 Tbsp honey
1/4 tsp salt
1/4 tsp pepper
Corn tortillas
Sliced avocado
Fresh Cilantro
A creamy drizzling sauce, like my Tomatillo Ranch or Citrus Avocado Sauce

Steps:

  • In a medium or large bowl, combine green and white cabbage, cilantro, lime juice (start with 1 Tbsp), honey, salt and pepper. Taste and add additional lime juice or honey as desired. Stir to combine well and set aside until ready to serve. The salt and lime juice will help soften and break down the cabbage.
  • In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Place fish in a shallow container (or zip-tip bag). Pat dry with a paper towel or clean kitchen towel (this will help your seasoning mix stick). Rub with all of your seasoning blend, coating generously.
  • Heat avocado oil in a medium skillet over medium heat. Working in batches so as not to overcrowd the pan, cook fillets 3-4 minutes per side or until fish is opaque and cooked through. Repeat with remaining fish. Gently separate cooked fish into small sections for tacos.
  • To assemble your tacos, spoon slaw and fish into corn tortillas. Add your favorite extras, such as avocado slices, additional fresh cilantro, etc. Drizzle with tomatillo ranch, citrus avocado sauce, or a dollop of guacamole.

Nutrition Facts : ServingSize 1/4 recipe, Calories 307 calories, Sugar 6.9 g, Sodium 678 mg, Fat 7.4 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 5.3 g, Protein 33.2 g, Cholesterol 78.2 mg

CILANTRO LIME FISH TACOS



Cilantro Lime Fish Tacos image

Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, tacos quick enough to make for a busy weeknight!

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 13

1 lb fish fillets (rinsed and pat dried (flounder, tilapia, etc))
1 tsp olive oil
1 small onion (chopped)
4 garlic cloves (finely minced)
2 jalapeño peppers (chopped (seeds removed for less heat))
2 cups diced tomatoes
1/4 cup fresh cilantro (chopped)
3 tablespoons lime juice
kosher salt and pepper to taste
8 white corn tortillas
4 ounces 1 medium haas avocado, sliced
1 cup sliced cabbage
lime wedges and cilantro for garnish

Steps:

  • Heat olive oil in a large skillet over medium heat.
  • Sauté onion until translucent about 4 to 5 minutes, then add garlic and cook 1 minute more. Mix well.
  • Place fish on the skillet and cook until the flesh starts to flake.
  • Add jalapeño peppers, tomatoes, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
  • Meanwhile, heat tortillas on a skillet or directly over the flame of the burner a minute or 2 on each side to warm.
  • Serve a little over 1/4 cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime.

Nutrition Facts : ServingSize 2 tacos, Calories 310 kcal, Carbohydrate 36 g, Protein 28 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 48 mg, Sodium 90 mg, Fiber 7 g, Sugar 3.5 g

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING



Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Provided by Molly Yeh

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 23

1 1/4 cups sour cream
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper
1 lime, juiced
1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 large egg
1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving

Steps:

  • For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
  • For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
  • For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
  • Coat the fish all over in the flour and then the egg and then the breadcrumbs.
  • Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
  • To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

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

CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE



Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 33

1 cup mayonnaise (recommended: Miracle Whip)
3/4 cup Creole mustard (recommended: Zatarains)
2 large chipotle peppers in adobo, seeded
1 tablespoon adobo sauce from the canned chipotles
3 scallions, greens only, coarsely chopped
2 cups heavy cream
Kosher salt and freshly ground black pepper
1/2 head purple cabbage, sliced
1/2 head white cabbage, sliced
1 carrot, julienne
1 purple onion, coarsely chopped
2 tablespoons coarsely chopped cilantro leaves
1/4 cup extra-virgin olive oil
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper
2 tablespoons butter
1/2 purple onion, finely chopped
2 jalapeno peppers, seeded and chopped
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1 1/2 tablespoons smoked paprika
1/2 tablespoon ground cumin
Peanut oil, for frying
2 pounds catfish fillets
2 tablespoons chopped cilantro leaves
1/4 cup Creole mustard (recommended: Zatarains)
2 eggs, beaten
3 tablespoons Worcestershire sauce
1/2 cup mayonnaise
1/2 grated Monterey Jack
2 cups panko bread crumbs, divided
15 fresh flour tortillas
1/2 pound Monterey Jack cheese, grated

Steps:

  • Catfish Tacos:
  • For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
  • For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
  • For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
  • Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
  • Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
  • Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
  • Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
  • Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

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!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

FISH TACOS AND CILANTRO COLESLAW, 20 MINUTES MAX



Fish Tacos and Cilantro Coleslaw, 20 Minutes Max image

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

4 frozen battered fish fillets
4 8-inch flour tortillas
1/4-1/3 head green cabbage
2 tablespoons chopped fresh cilantro
1 green onion, sliced or minced
1 teaspoon chopped jalapenos or 1 teaspoon serrano chili, to taste
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon cumin seeds or 1/4 teaspoon ground cumin
salt and pepper, to taste

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.

FISH TACOS WITH LIME-CILANTRO CREMA



Fish Tacos With Lime-Cilantro Crema image

Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.

Provided by Little Remy

Categories     One Dish Meal

Time 35m

Yield 2 each, 4 serving(s)

Number Of Ingredients 18

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

Steps:

  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
  • Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

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From frontiercoop.com
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FISH TACOS WITH LIME DRESSING - MOSSY OAK
2018-07-11 1. In a medium bowl, mix onions, cilantro, garlic, oregano, salt, oil, and lime juice. Pour half the mixture into a 9x11 casserole. Place fish fillets on top of mixture. Pour the remaining marinade over fish. Cover and chill for 1 hour. 2. Heat griddle on grill to almost smoking.
From mossyoak.com
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PAN SEARED FISH TACOS WITH CILANTRO LIME SLAW - THEMAMASGIRLS
Bake at 350° for about 6-7 minutes. This warms the beans and keeps the tacos shells all hot and crispy. Meanwhile, sprinkle the Tilapia filets lightly with taco seasoning. Melt the butter and oil in a skillet over medium-high heat. Add the filets and cook about 3 …
From themamasgirls.com
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FISH TACOS WITH CILANTRO LIME RANCH DRESSING - TERRAPIN RIDGE
Preheat oven to 425 degrees. Pulse angel hair coleslaw and Cilantro Lime Ranch Dressing in food processor until finely chopped. Combine garlic powder, salt, cumin, coriander, paprika and red pepper in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 degrees ...
From terrapinridge.com
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FISH TACOS WITH CILANTRO MARINADE | SOMETHING NEW FOR DINNER
Marinade for 20-30 minutes. While fish is marinating slice the red cabbage and roughly chop 1/8 cup of cilantro. Combine in a bowl with 1 T lime juice. Set aside. Remove fish from the marinade, keeping a generous amount of the marinade on the fish. Cook fish in a non-stick frying pan over medium-high heat for 4 minutes.
From somethingnewfordinner.com
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HOW TO MAKE EASY FISH TACOS - TASTE OF HOME
2020-03-30 Step 2: Prepare the fish. In a shallow dish, combine flour, taco seasoning, salt and pepper. Add the tilapia and lightly coat on both sides. Heat oil in a large skillet over medium-high heat. Shake excess flour off of the tilapia and place in the skillet. Brown fish on both sides (about 2-3 minutes per side).
From tasteofhome.com
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EASY FISH TACOS WITH CILANTRO-LIME SLAW - TWO OF A KIND
2015-06-29 Preheat oven to 425 degrees. Line a baking sheet with foil and place haddock on baking sheet. Drizzle with olive oil and turn to coat. In a small bowl, combine the cumin, smoked paprika and cayenne pepper. Sprinkle over both sides of fish. Bake for 8-10 minutes or until fish flakes easily with a fork. Assemble the tacos:
From twoofakindcooks.com
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MEXICAN SLAW DRESSING RECIPE - THERESCIPES.INFO
https://www.foodiecrush.com › easy-mexican-coleslaw-recipe. All information about healthy recipes and cooking tips
From therecipes.info
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GRILLED FISH TACOS WITH CILANTRO LIME DRESSING - FRONTIER COOP
Place the shredded cabbage in a bowl with 1/4 cup cilantro. Whisk together 1 tablespoon olive oil, lime juice, chili powder and pinch of salt. Pour over the cabbage and toss until well coated. Let sit while grilling the fish.
From frontiercoop.com
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HOMEMADE FISH TACOS WITH CILANTRO LIME RICE AND CHIPOTLE AOLI
3. Make the Cilantro Lime Rice and keep warm. You may have to reheat this slightly before serving. 4. Fry the Corn tortillas and place on a plate. 5. Bake or Fry the fish. 6. To assemble the taco place 1-2 small chunks of fish on the taco, add cilantro lime rice, Chipotle Aoli, and a spoon of Pico de Gallo.
From vintagecooking.com
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HOW TO COOK FISH TACOS WITH LIME-CILANTRO CREMA - MYRECIPES
0.5. 0.75. Normal. 1.25. 1.5. 2. Fresh herbs and warm spices crank up the flavor in these 40-minute tacos. Get the Recipe: Fish Tacos with Lime-Cilantro Crema.
From myrecipes.com
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COLESLAW WITH CILANTRO RECIPE : OPTIMAL RESOLUTION LIST
Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes Holiday Cookie Exchange Template …
From recipeschoice.com
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Top Asked Questions

What is the best way to make fish tacos?
Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress. 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.
What is in a fish taco with lime and cilantro?
Fish Tacos with Lime-Cilantro Crema. Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables.
How to cook shrimp with lime and cilantro?
Directions In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt. Make garlic-lime mayo: in a medium bowl, combine all ingredients.
What is the best sauce for fish tacos?
The fish is perfectly seasoned and paired with the tangy Cilantro Lime Slaw and optional Fish Taco Sauce Chipotle Mayo (Mexican Secret Sauce) and/or avocado, the combination is out of this world! I seriously could eat this every day! Why this recipe works! Besides the flavor, what I love most about these fish tacos is how adaptable they are!

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