Fiery Fish Tacos Recipes

FIERY FISH TACOS WITH CRUNCHY CORN SALSA

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
• In a small bowl, combine cayenne pepper, ground black pepper, and salt.
• Brush each fillet with olive oil, and sprinkle with spices to taste.
• Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

GRILLED TEQUILA LIME FISH TACOS

Steps:

• For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
• For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
• To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
• Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
• To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
• In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.

FISH TACOS WITH BAJA SAUCE

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

EASY FISH TACOS RECIPE BY TASTY

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!

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

SPICY FISH TACOS WITH FRESH LIME SAUCE

Steps:

• Season tilapia fillets with taco seasoning.
• Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
• Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

FIERY FISH TACOS

Steps:

• 1. Preheat Grill or grill pan to high heat 2. In a medium bowl, mix together corn, red onion, red bell pepper and cilantro. Stir in lime juice and zest. 3. In a small bowl combine cayenne pepper, black pepper and salt. Brush tilapia filet with olive oil, sprinkle with spice rub. 4. Arrange filets on grill/grill pan and grill about 3 mins per side or until cooked through. 5. Top tortillas with fish, sour cream, crumbled queso fresco and corn salsa.

FISH TACOS

Steps:

• For the avocado cream:.
• Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
• For the pico de gallo:.
• Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
• For the fish:.
• Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps).
• Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
• Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.
• Drain on paper towels and season with salt and pepper.
• For serving:.
• Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
• Homemade Tortillas:.
• Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.).
• Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
• Spicy Green Chili Sauce:.
• Preheat the oven to 450 degrees F (225 degrees C).
• Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.
• Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.
• Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.