Fish Tacos Ala Kathie Lee And Hoda Recipes

FISH TACOS

Fish Tacos image

Fish tacos - consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing - are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp's are authentically deep fried, flaked and served with avocado, salsa and sour cream.

Provided by Aida Mollenkamp

Categories main-dish

Time 26m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish

Steps:

Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Nutrition Facts : Calories 338 calorie, Fat 11 grams, SaturatedFat 2.5 grams, Cholesterol 92 milligrams, Sodium 384 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 24 grams, Sugar 2 grams

FISH TACOS ALA KATHIE LEE AND HODA

FISH TACOS ALA KATHIE LEE AND HODA image

Categories Fish Sauté Quick & Easy Healthy

Yield 2 tacos

Number Of Ingredients 7

Ingredients

Fish filets (we typically use 2 small salmon filets for 2-3 tacos)
Fish seasoning (Boston Bay)
Fresh cabbage slaw (no dressing yet)
Pico di gallo (may use salsa, but fresh is best)
Chipotle dressing (on the show he said "Chipotle aiole")
Corn tortillas
Avocado (optional)

Steps:

Poor out appropriate amount of slaw for the number of tacos, perhaps 4 oz for 4 tacos. Add 1/2 cup pico and 2 Tbsp dressing to 4 oz slaw. Pat dry salmon. Season salmon. Pre-heat oil in frying pan. Saute about 5-7 min (skin side down if applicable). Cook almost all the way through and flip. Cook no more than 3 min. Don't overcook. Briefly heat tortillas on each side in the frying pan. To assemble, place 1 fillet on the warmed tortilla (it will probably crumble). Top with dressed coleslaw . Add avocado slices if desired.

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