Fish Tacos With Lime Sauce Recipes

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LIME FISH TACOS



Lime Fish Tacos image

"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 11

1 pound red snapper or orange roughy fillets
1 garlic clove, minced
2 tablespoons butter
7 teaspoons lime juice, divided
1/4 teaspoon white pepper
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free mayonnaise
Dash hot pepper sauce
7 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1 cup chopped fresh tomato

Steps:

  • Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

Nutrition Facts :

SPICY FISH TACOS WITH FRESH LIME SAUCE



Spicy Fish Tacos with Fresh Lime Sauce image

This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.

Provided by irvinetustin

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 10

Number Of Ingredients 13

1 pound tilapia fillets
2 tablespoons taco seasoning mix
1 tablespoon olive oil
1 (4.6 ounce) package taco shells
1 (6 ounce) container plain yogurt
1 teaspoon lime juice
1 teaspoon white sugar
½ teaspoon grated lime zest
¼ teaspoon salt
4 cups coleslaw mix
2 tablespoons chopped fresh cilantro
1 small jalapeno chile, seeded, finely chopped
1 tomato, seeded and diced

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.

Nutrition Facts : Calories 167.2 calories, Carbohydrate 16.1 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 1.2 g, Sodium 281.1 mg, Sugar 2.5 g

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
  • For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
  • Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

FISH TACOS WITH LIME SAUCE RECIPE - (4.5/5)



Fish Tacos with Lime Sauce Recipe - (4.5/5) image

Provided by LRay

Number Of Ingredients 11

1 pound fresh or frozen tilapia or catfish fillets
3 limes
1/2 cup mayonnaise
1 teaspoon chili powder
1/3 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
8 taco shells or 6-inch flour tortillas, warmed
1 cup cabbage, shredded
1/2 cup carrot, shredded, about 1 medium carrot
1 fresh jalapeño or serrano chile pepper, thinly sliced

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. For sauce, juice two of the limes into a small bowl; cut the remaining lime into wedges and reserve for serving. Stir mayonnaise and chili powder into lime juice. Transfer 1/3 cup of the sauce to a medium bowl. Add fish; toss gently to coat. In a shallow dish combine flour and salt. Dip fish in flour mixture, tossing to coat. In a large skillet heat oil over medium heat. Cook fish, about one-third at a time, in hot oil for 2 to 4 minutes or until fish flakes easily when tested with a fork, turning to brown evenly and adding more oil as necessary during cooking. Drain on paper towels. Fill taco shells (if using) with fish, cabbage, carrot, and jalapeño pepper. If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling. Serve with the remaining sauce and the reserved lime wedges.

EASY FISH TACOS WITH CILANTRO-LIME DRESSING



Easy Fish Tacos with Cilantro-Lime Dressing image

Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.

Provided by lynn25med

Categories     Main Dish Recipes     Taco Recipes

Time 8h15m

Yield 4

Number Of Ingredients 15

¼ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
1 pound mahi mahi fillets, diced
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 (8 ounce) package flour tortillas, warmed

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.

Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g

GRILLED FISH TACOS WITH KEY LIME SAUCE



Grilled Fish Tacos with Key Lime Sauce image

These fish tacos with a crunchy slaw and creamy, tangy sauce really hit the spot. Key limes are smaller, tarter and more aromatic than Persian limes and worth seeking out, but you can definitely use regular limes instead.

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 16

5 cups shredded red cabbage
4 Key limes or 1 lime, juiced
3 scallions, thinly sliced
1 medium jalapeno, halved lengthwise and thinly sliced
2 1/2 tablespoons finely chopped cilantro leaves
Kosher salt and freshly ground black pepper, to taste
6 Key limes or 2 limes, juiced
1 cup mayonnaise
2 tablespoons Dijon mustard
Grapeseed oil, for the grill or grill pan and for drizzling
1 1/2 pounds skinless white fish fillets, such as rockfish, snapper, grouper or cod
Ground cumin, for sprinkling
Kosher salt and freshly ground black pepper
8 small flour tortillas
2 medium tomatoes, cut into 1/4-inch dice
Cilantro leaves, for sprinkling

Steps:

  • For the slaw: Combine the cabbage, lime juice, scallions, jalapeno and cilantro in a large bowl. Season to taste with salt and pepper. Let sit for 10 minutes, toss again and season again to taste with salt and pepper. Set aside for up to 2 hours at room temperature, or refrigerate for up to 2 days. (The longer it sits the better it gets.)
  • Preheat the grill over medium-high heat to 375 degrees F or heat a grill pan over medium heat. Clean and oil the grill grates.
  • Meanwhile, for the key lime sauce: Whisk the lime juice, mayonnaise and mustard together in a small bowl. Set aside.
  • For the fish and assembly: Place the fish on a rimmed baking sheet. Drizzle both sides with oil then liberally sprinkle with cumin, salt and pepper until both sides are coated. Grill the fish until you see grill marks and the flesh is white and easily flakes with a fork, 2 to 3 minutes per side depending on the thickness. (It's okay if the fish breaks since it will be broken up into large chunks for the tacos.) Transfer to a plate.
  • Grill the tortillas until lightly charred, about 1 minute per side.
  • Fill each tortilla with about 1/4 cup of the slaw, followed by some of the fish broken into large chunks. Drizzle with sauce, top with a scattering of the tomatoes and a sprinkling of cilantro leaves and serve immediately.

FISH TACO SAUCE



Fish Taco Sauce image

To save time, I oven-bake breaded or battered frozen fish (but if we had a deep fryer, I'd probably use it). I slice cabbage very thin, it works better for the tacos than shredded cabbage. Add your favorite tortillas, and you have an easy, crunchy, and great tasting meal. Prep time is just for making the sauce.

Provided by TigerJo

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 cup sour cream or 1/2 cup Greek yogurt, plain
1 lime, juiced
1 tablespoon capers, minced to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne pepper, to taste (optional)

Steps:

  • Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
  • I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.

Nutrition Facts : Calories 88.6, Fat 7.8, SaturatedFat 2.4, Cholesterol 11.3, Sodium 148.3, Carbohydrate 5, Fiber 0.3, Sugar 1.6, Protein 0.6

FISH TACOS WITH TOMATILLO SAUCE



Fish Tacos With Tomatillo Sauce image

Make and share this Fish Tacos With Tomatillo Sauce recipe from Food.com.

Provided by Lavender Lynn

Categories     One Dish Meal

Time 26m

Yield 4 serving(s)

Number Of Ingredients 15

3 garlic cloves
2 medium tomatillos, husked and rinsed
1/2 medium jalapeno pepper
1/2 cup cilantro stems
3 tablespoons canola mayonnaise (such as Hellmann's)
1/2 teaspoon sugar
3/8 teaspoon salt, divided
2 cups red cabbage, very thinly sliced
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
4 (6 ounce) tilapia fillets
1/4 teaspoon fresh ground black pepper
cooking spray
8 (6 inch) corn tortillas
1/4 cup fresh cilantro leaves

Steps:

  • Preheat broiler to high.
  • Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
  • Combine cabbage, juice, and oil in a medium bowl; toss to coat.
  • Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
  • Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Nutrition Facts : Calories 364.5, Fat 11.6, SaturatedFat 2.3, Cholesterol 87.9, Sodium 417.1, Carbohydrate 29.4, Fiber 4.3, Sugar 3.8, Protein 37.9

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