FANTASTIC FISH TACOS
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. -Jennifer Palmer, Rancho Cucamonga, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving., In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere., Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.
Nutrition Facts : Calories 321 calories, Fat 10g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 632mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein. Diabetic Exchanges
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.
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 AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
- Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
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
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