FISH TACOS WITH DILL AIOLI
I tweaked a bunch of different fish taco recipe ideas to my liking and they turned out to be so yummy I'm gonna post the recipe before I forget it:)
Provided by Jenny
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Dill Aioli (you can make ahead):Mix mayo, grated lime rind, 2 tsp lime juice, dill and garlic together.
- Heat oil in saucepan on medium (or just slightly under) heat.
- Cut filets into strips and place in bowl, sprinkle cumin and 3 tsp of the lime juice over fish.
- In separate bowl, mix tempura batter mix with water, then dredge fish in the batter.
- Place Panko in a third bowl, then dip fish in to coat.
- Now deep fry fish in the preheated oil a few pieces at a time to give them enough room, for 4-5 minutes, until golden brown.
- Place on paper towel to drain.
- Place fish in tortilla and top with your favorite salsa, strips of cucumber, red onion, avocado and dill aioli sauce.
- Enjoy:).
Nutrition Facts : Calories 1567.8, Fat 133.2, SaturatedFat 11.4, Cholesterol 72.8, Sodium 631.5, Carbohydrate 48, Fiber 7.1, Sugar 6.7, Protein 49.8
BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA
Provided by Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
- For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
- For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
- Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
- Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
- To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
- To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
- Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
- Preheat the broiler.
- Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
- Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
- Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
- Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.
FISH TACOS WITH CHIPOTLE AIOLI
I LOVE Rubios Fish Tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as Rubios....they are my second favorite.
Provided by Melanie B.
Categories Halibut
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce:.
- Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
- To make the fish:.
- Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
- Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
- Steam corn tortillas according to package instructions. You can also heat them on the stove.
- Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.
Nutrition Facts : Calories 436.6, Fat 17.1, SaturatedFat 4.8, Cholesterol 120.3, Sodium 1614.3, Carbohydrate 38.5, Fiber 3.7, Sugar 3.9, Protein 32
FISH TACOS WITH CHIPOTLE AIOLI
I came up with this recipe after having fish tacos at a seafood restaurant. Instead of frying the fish, I grill it and add a couple of fresh items to give this light healthy meal new flair. -Anthony Dolby, Howland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.
Nutrition Facts :
TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
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