RECIPE: FAST AND FABULOUS FISH TACOS
For years I claimed I did not like fish tacos, but I'm here to report that I've come to my senses. This is one of my husband's favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I'm excited to share this super easy version that's quick enough to throw together on any busy weeknight!
Provided by Lisa Leake at 100 Days of Real Food
Categories Dinner
Number Of Ingredients 15
Steps:
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
THE ULTIMATE FISH TACOS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
FAVORITE FISH TACOS
This is really a fast and easy dinner. I've used several different white fish for this recipe...just use your favorite!
Provided by katie in the UP
Categories Tilapia
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season fish filets and place on foil, sprayed with cooking spray placed on broiler pan. I usually use a chili powder and cumin.
- Place 6 inches from fire in broiler approx 3 to 4 minutes. You only need to broil one side!
- In the mean time, on an oiled griddle lightly fry corn tortillas (placing 2 together) so actually out of 4 sides you are only grilling 2 of the sides.
- I usually keep fresh salsa on hand (tomatoes, jalapeños, garlic, onion, cilantro and a couple of squeezes of lemon juice).
- Assemble -- tacos -- tortillas, fish, cabbage, onion, cilantro and salsa!
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
PERFECT FISH TACOS
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Remove any pin bones from fish fillets (using tweezers makes this easy). Cut each fillet in half lengthwise. Cut each half on a diagonal into 1" strips. (Work with the natural shape of the fish as you cut; this will help the pieces stay together instead of falling apart when frying.)
- Whisk all-purpose flour, rice flour, and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter-it should be pourable, but thick enough to coat the fish.
- Fit a large pot with a deep-fry thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°.
- Working in batches of 5-7 pieces at a time, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Don't overcrowd the pot: The oil temperature will drop dramatically and fish may stick together.
- Fry fish, turning occasionally with a fish spatula or slotted spoon and maintaining oil temperature at 350°, until crust is puffed, crisp, and golden brown, about 5 minutes.
- Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt.
- While fish is frying, use tongs to heat tortillas one at a time directly over a gas burner, moving them often, until lightly charred and puffed in spots, about 1 minute per side.
- Transfer to a plate; cover with a clean kitchen towel to keep warm. (If you don't have a gas stove, wrap up a stack of tortillas in a sheet of foil and heat in a 350° oven until warmed through.)
- Top tortillas (we like two per taco) with fish, slaw, hot sauce, avocado, cilantro, and pickled jalapeños. Serve with lime wedges.
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
CLASSIC BAJA-STYLE FISH TACOS
The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
Provided by Galley Wench
Categories Mexican
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Make the Batter:.
- Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
- Transfer to a bowl and let stand, covered for 1 hour.
- Make the Sauce:.
- Stir together mayonnaise, yogurt, mustard, chipotle and salt in a small bowl. Cover and refrigerate.
- Fry the Fish:.
- Put a rack in middle of oven and preheat oven to 350°F.
- Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
- Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
- Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
- Repeat with the remaining fish (returning oil to 350 °F between batches).
- Set pan of oil aside.
- Heat the Tortillas and Refry The Fish:.
- Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
- Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
- With a slotted spoon, transfer to paper towels to drain again.
- To Serve:.
- Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
- Serve with lime and salsa on the side.
Nutrition Facts : Calories 4538.8, Fat 442.4, SaturatedFat 57.8, Cholesterol 51.5, Sodium 1317.5, Carbohydrate 116.8, Fiber 11.2, Sugar 2.6, Protein 36.4
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