Fish Tacos With Ancho Dressing Recipes

FISH TACOS

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.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING

Steps:

• Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
• At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
• Serve fish on warmed tortillas with dressing.

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!

FISH TACOS WITH ANCHO DRESSING

Steps:

• Rinse and pat dry fish fillets. In a small custard cup mix together chili powder, cayenne, paprika, ¼ teaspoon pepper, and salt. Sprinkle both sides of the fish with the spice mixture. On a gas grill heat grill to medium-high heat. Add the seasoned fish fillets directly above burner on the preheated grill. Cook on the first side for 6 minutes. Turn the fish over and continue cooking, until fish flakes with a fork (4 to 5 minutes). Set the fish aside; keep warm. Meanwhile, in bowl stir together the coleslaw mix and the red onion; set aside. In another small bowl stir together the tomato, cilantro, and 1 tablespoon of lime juice. Mix together ancho chili dressing ingredients. Warm tortillas over medium heat 1 minute per side or until very slightly browned and warmed. To assemble the tacos: place about 1/3 cup seasoned fish on bottom of each warm corn tortilla. Top with about ¼ cup slaw mixture, 1 tablespoon tomato mixture, 1 heaping tablespoon ancho chili dressing.

ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW

Steps:

• Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
• Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
• Top tortillas with fish and coleslaw.

ANDIE'S BAJA-STYLE FISH TACOS

Steps:

• Cut each tilapia fillet into 2 strips each.
• Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
• Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
• Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
• Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
• Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.