RYANN'S SPICY GRILLED FISH TACOS
These street-style grilled fish tacos have a great balance of spice and creamy queso fresco goodness. Delicious! If you really like spice, drizzle some sriracha on top!
Provided by ryannodor
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
- Preheat the grill for medium heat and lightly oil the grate.
- Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
- Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
- Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 18.3 g, Cholesterol 41.7 mg, Fat 7.8 g, Fiber 2.9 g, Protein 17.2 g, SaturatedFat 4.1 g, Sodium 407.3 mg, Sugar 1.6 g
EL REY'S FISH TACOS
Make and share this El Rey's Fish Tacos recipe from Food.com.
Provided by Chuck Hughes
Categories Mexican
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 43
Steps:
- For the guacamole:.
- In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator.
- For the salsa verde:.
- Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender) and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator.
- For the Salsa Roja:.
- Preheat the oven to 400 degrees F (200 degrees C). Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator.
- For the Salsa Mexicana:.
- Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps). Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels.
- To serve:.
- Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana.
Nutrition Facts : Calories 506.2, Fat 32.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.2, Carbohydrate 54.1, Fiber 24.2, Sugar 18.1, Protein 12.3
BLACKENED FISH TACOS
Make and share this Blackened Fish Tacos recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets.
- Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside.
- Combine all of the Slaw ingredients in a large bowl and mix well.
- Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan.
- Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
- Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.
Nutrition Facts : Calories 350.8, Fat 15.2, SaturatedFat 3.9, Cholesterol 72.3, Sodium 339.5, Carbohydrate 25.9, Fiber 6.9, Sugar 6.7, Protein 30.3
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