Fish Tacos With Green Jalapeño Salsa Chilli Cream Recipes

FISH TACOS WITH GREEN JALAPEñO SALSA & CHILLI CREAM

Fish tacos with green jalapeño salsa & chilli cream image

Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa

Provided by Jennifer Joyce

Time 30m

Number Of Ingredients 20

Ingredients

500g swordfish steaks or other firm white fish, cut into 3cm cubes
zest of 2 limes and juice of 1, plus lime wedges to serve (save the other one for the salsa)
1 tbsp honey
1 tbsp olive oil
1 tsp garlic salt
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp sugar
warmed soft corn tortillas , to serve
shredded white cabbage , to serve
sliced radishes , to serve
chipolte , Tabasco or other hot sauce, to serve
1 small red onion , finely chopped
juice 1 lime
2 small mangoes , diced
1 green jalapeño chilli, finely chopped
¼ tsp ground cumin
small handful coriander , chopped
100g soured cream
1 tbsp chipolte , Tabasco, or other hot pepper sauce

Steps:

In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.

Nutrition Facts : Calories 299 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

FISH TACOS ULTIMO

Fish Tacos Ultimo image

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Provided by rev'd up chef

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 18

Ingredients

2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
½ cup salsa
2 green onions, chopped

Steps:

Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
Preheat grill for medium heat and lightly oil the grate.
Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g

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