El Reys Fish Tacos Recipes

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RYANN'S SPICY GRILLED FISH TACOS



Ryann's Spicy Grilled Fish Tacos image

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

1 bunch cilantro, divided
1 (8 ounce) container reduced-fat sour cream
1 lime, juiced
1 jalapeno pepper, chopped, or to taste
½ teaspoon kosher salt
3 tilapia fillets, or more to taste
1 tablespoon onion powder
1 tablespoon herbes de Provence
1 teaspoon ground black pepper
1 teaspoon dried chives
½ teaspoon kosher salt
6 (6 inch) corn tortillas
1 lime, halved
1 ½ cups shredded cabbage
½ cup red onion, chopped
½ cup crumbled queso fresco

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



El Rey's Fish Tacos image

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

4 avocados, pureed
1 -2 lime, Zest and juice of, depending on size
1 jalapeno pepper, chopped
3 drops green chili sauce, such as Tabasco
salt & freshly ground black pepper
1 pound/ 450g tomatillo
1 bunch fresh cilantro leaves
1 lime, zest and juice of
1 garlic clove, chopped
1 onion, chopped
1 jalapeno pepper, seeded and chopped
salt
6 Italian tomatoes, halved
4 garlic cloves
2 serrano peppers, seeded and halved
1 onion, peeled and quartered
1 tablespoon/ 15 ml olive oil
salt & freshly ground black pepper
1 bunch fresh cilantro leaves
1 lime, zest and juice of
2 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
1 garlic clove, minced
1 lime, zest and juice of
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tablespoon/ 15 ml olive oil
salt & freshly ground black pepper
2 cups/ 500 ml flour plus 1 cup/250 ml flour (for dredging)
1/4 cup/ 60 ml cornstarch
1 tablespoon/ 15 ml baking powder
salt
2 1/2 cups/ 625 ml beer (2 bottles of beer)
2 eggs
1 pound/ 450g parrot fish, cut into large cubes (or any white flesh fish like red snapper, cod or halibut)
canola oil or peanut oil, for frying
corn tortilla
mayonnaise
shredded cabbage
onion, slices
cilantro leaf
lime wedge

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



Blackened Fish Tacos image

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

1 1/2 lbs fish fillets (mahi, tilapia, salmon, etc.)
1 1/2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 -8 corn tortillas (depending on size) or 6 -8 flour tortillas (depending on size)
1/2 red cabbage, sliced thin
1/4 green cabbage, sliced thin
1/2 medium red onion, chopped
1/2 cup fresh cilantro leaves
1 lime, juice of
1/2 teaspoon honey (more or less to taste)
1/2 cup sour cream
1 ripe avocado, pitted and skinned
1/4 cup cilantro leaf
1 lime, juice of (small)
1 jalapeno, chopped and seeded
salt, to taste

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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