EASY FISH TACOS RECIPE BY TASTY
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
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
EASY FISH TACOS WITH MANGO-PINEAPPLE SLAW
I used to make these all the time in California and they are so easy and fresh! You can also omit the mayonnaise and increase the red vinegar to reduce calories. All in all, these are a great main dish for any time of year! We usually serve them with fat-free refried beans topped with cilantro and goat cheese, or a cold corn salad with chopped bell pepper and onion.
Provided by mleiland
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper to taste. Fold the foil around the fish and seal to create a pouch; place pouch in a baking dish.
- Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.
- Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.
- Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 38.1 g, Cholesterol 27 mg, Fat 7.2 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 1308.4 mg, Sugar 7.2 g
MAHI MAHI FISH TACOS WITH CHIPOTLE SLAW AND ROASTED PINEAPPLE SAUCE
Categories Sandwich Fish Dinner Lunch Tortillas Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 24
Steps:
- Make the pineapple sauce:
- In a grill pan over moderately high heat, sear and soften the pineapple, bell pepper, and jalapeño, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeño to a blender and add the lime juice, then purée the mixture. Season the sauce with salt and freshly ground black pepper and keep at room temperature.
- Prepare the slaw:
- In a large bowl toss together the cabbages, the radishes, and the cilantro.
- Prepare the dressing:
- In a medium bowl whisk together the dressing ingredients and season it with salt and freshly ground black pepper to taste.
- Prepare the fish and warm the tortillas:
- Prepare a grill for moderately high heat.
- While the grill is heating, cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together the paprika and the cayenne and sprinkle it evenly all over the strips. Season the strips well with salt and freshly ground black pepper.
- Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the packets from the grill and keep warm in a kitchen towel.
- Oil the grill rack, then grill the fish, covered, turning it once, until it is opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm, covered.
- Assemble the tacos:
- Drizzle the dressing over the slaw and toss it well. Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with the cilantro sprigs and serve them with the pineapple sauce on the side.
QUICK FISH TACOS
This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!
Provided by Huge
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
- Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
- Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
- Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 38.9 g, Cholesterol 47.5 mg, Fat 15.2 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 3.6 g, Sodium 480.9 mg, Sugar 3.6 g
FISH TACOS WITH PINEAPPLE SALSA
A fresh salsa of pineapple, red pepper, and ginger give these tacos a welcome kick, while grilled fish adds lightness to this taco dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
- Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
- Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
- Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.
Nutrition Facts : Calories 415 g, Cholesterol 43 g, Fat 13 g, Fiber 5 g, Protein 28 g, Sodium 761 g
FISH TACOS AL PASTOR
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a do-ahead pineapple salsa is the perfect finishing touch.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Fish Seafood Bass Halibut Taco Tortillas Cilantro Pineapple Orange Juice Chile Pepper Salsa Grill Grill/Barbecue Summer Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
- Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile sauce, uncovered, at room temperature for serving. Pour remaining sauce over fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
- Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover salsa and chill until ready to use.
- Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil. Working in batches if necessary, grill fish, leaving a few inches of space between each piece, until marinade is dried and beginning to char, about 2 minutes. Using a fish spatula, release fish from grate, turn, and continue to grill until charred on second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to a cutting board and let rest 10 minutes.
- Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful of pineapple salsa, and some cilantro leaves. Serve with lime wedges for squeezing over.
- Do Ahead: Pineapple salsa can be made 4 hours ahead. Keep chilled.
More about "easy fish tacos with roasted pineapple recipes"
BLACKENED FISH TACOS WITH PINEAPPLE SALSA - MINISTRY OF …
From ministryofcurry.com
EASY TILAPIA FISH TACOS – A COUPLE COOKS
From acouplecooks.com
FAMILY-STYLE FISH TACOS RECIPE | BON APPéTIT
From bonappetit.com
SALMON TACOS WITH PINEAPPLE SALSA - EATINGWELL
From eatingwell.com
FISH TACOS WITH PINEAPPLE SALSA | MY SUGAR FREE KITCHEN
From mysugarfreekitchen.com
GRILLED FISH TACOS WITH PINEAPPLE CABBAGE SLAW (30 …
From minimalistbaker.com
EASY CHICKEN RECIPES AND CHICKEN MEAL IDEAS
From pillsbury.com
EASY FISH TACOS - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (114)Total Time 20 minsCategory Dinner, Fish, Lunch, Main CourseCalories 163 per serving
- Combine rub ingredients and rub into fish fillets. Place fish on a parchment lined pan and drizzle with olive oil.
FISH TACOS - SLENDER KITCHEN
From slenderkitchen.com
EASY FISH TACOS RECIPE: A DELICIOUS AND HEALTHY WEEKNIGHT DINNER
From tasteofhome.com
COCONUT SHRIMP TACOS - INSPIRALIZED
From inspiralized.com
12 BEST QUICK & HEALTHY FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE - FED & FIT
From fedandfit.com
EASY FISH TACOS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
8 EASY COD RECIPES YOU’LL MAKE ON REPEAT - EATWELL101.COM
From eatwell101.com
QUICK POBLANO PINEAPPLE SHRIMP TACOS WITH CILANTRO JALAPEñO …
From halfbakedharvest.com
BLACKENED TILAPIA FISH TACOS WITH ROASTED JALAPEñO PINEAPPLE …
From meater.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
VEGAN FISH RECIPE • VEGGIE SOCIETY
From veggiesociety.com
MAHI MAHI FISH TACOS - THE ROASTED ROOT
From theroastedroot.net
PINEAPPLE SALSA ON FISH TACOS : R/SALSASNOBS - REDDIT
From reddit.com
BLACKENED FISH TACOS WITH PINEAPPLE SALSA - THIS MOMS MENU
From thismomsmenu.com
41 BEST PINEAPPLE RECIPES: TACOS, COCKTAILS, DESSERTS, AND MORE
From epicurious.com
RECIPE: EASY FISH TACOS WITH ROASTED PINEAPPLE AND RADICCHIO
From blog.annabrones.com
SLOW-COOKED DUCK TACOS WITH PINEAPPLE SALSA RECIPE | DELICIOUS.
From cuduni.noer.dynu.com
QUICK FISH TACOS WITH SPICY ROASTED PINEAPPLE SALSA
From whatsfordinner.co.za
TACOS AL PASTOR - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FISH TACOS WITH PINEAPPLE SALSA - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love