FISH TACOS WITH PICO DE GALLO
Enjoy these tacos made with fish, pico de gallo salsa and Old El Paso® flour tortillas - tasty Mexican dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Brush fish fillets with 1 tablespoon of the olive oil; sprinkle with cumin, salt and pepper. Set aside.
- In 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Stir in garlic; cook 1 minute. Add fish fillets; cook 5 to 7 minutes or until fish flakes easily with fork. Drizzle with lemon juice.
- Spoon fish onto each tortilla; top with pico de gallo. Roll up tortillas. Serve with remaining ingredients.
Nutrition Facts : Calories 120, Carbohydrate 11 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 320 mg, Sugar 0 g, TransFat 1/2 g
CRISPY FISH TACOS WITH PICO DE GALLO
My favourite fish recipe for Summer, these crispy fish tacos are coated in buttermilk and a delicious crispy batter, before being piled into toasted tortillas and topped with fresh pico de gallo.
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 24
Steps:
- Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
- Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
- Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the fish is coated.
- Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
- Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
- Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
- Mix together the mayonnaise and sriracha and put to one side.
- Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
- Repeat until you have filled all 6 tacos, then serve immediately.
Nutrition Facts : Calories 396 kcal, Carbohydrate 40 g, Protein 21 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 1485 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
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
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
FISH TACOS WITH PICO DE GALLO
Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.
Provided by Douglas Cullen
Time 45m
Number Of Ingredients 14
Steps:
- Cut the tomato in quarters. Remove the seeds and pulp and discard.
- Cut the tomato quarters in 1/4" pieces.
- Cut the onion into 1/4" pieces.
- Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
- Finely chop the jalapeño.
- Finely chop the cilantro.
- Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
- Mix with a spoon until all of the ingredients are evenly dispersed.
- Set aside while you prepare the fish tacos.
- In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
- Rinse and dry the 8 leaves of romaine lettuce.
- Cut the fish into 2" to 3" pieces.
- Coat the pieces of fish in the flour mixture and set aside.
- In a large frying pan heat the cooking oil to medium hot.
- Fry the fish for about 3 minutes per side.
- Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
- Heat the tortillas in a frying pan or comal.
- Warm the tortillas on a hot griddle or comal until pliable.
- On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
- Top with a spoonful of pico de gallo and serve with a halved lime on the side.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 928 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
EASY FISH TACOS WITH PICO DE GALLO
Steps:
- Make the pico de gallo: In a medium bowl, toss together all the ingredients.
- Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
- In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
- Serve the fish with warm tortillas and freshly made pico de gallo.
FISH TACOS WITH PICO DE GALLO
Elevate easy Fish Tacos with Pico de Gallo using a homemade salsa. Perfect for weeknight dinners!
Categories gluten-free main dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make pico de gallo: In bowl, toss tomatoes, onion, Fresno peppers, cilantro, lemon juice and 1 teaspoon salt. Let sit, tossing occasionally, until ready to serve.
- Heat grill or grill pan to medium-high. Prepare fish: In wide, shallow bowl, whisk oil, cilantro and garlic to combine. Lightly coat fish in oil mixture and season with salt and pepper. Grill until barely opaque throughout in thickest part, 2 to 3 minutes per side.
- Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute.
- Flake fish into large chunks and divide among tortillas. Top with cabbage, pico de gallo, crema and sprinkling of cilantro leaves. Serve with grilled limes.
Nutrition Facts : Calories 375 calories
FISH SOFT TACOS WITH PICO DE GALLO-BLACK BEAN SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes.
- In a bowl, combine pico de gallo, beans, sour cream and cumin.
- Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side.
- Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft.
- 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche)
MIKE'S BAKED HADDOCK FISH TACOS
This is a delightful, easy, and tasty recipe for people who don't normally like fish.
Provided by Michael
Categories Mexican Fish Tacos
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of the glass baking pan with a thin coat of olive or canola oil.
- Slice fish into 4- to 6-inch long pieces. Place in the prepared pan. Sprinkle with chili powder and black pepper.
- Bake in the preheated oven until fish is cooked through and slightly browned on the outside, about 30 minutes.
- While the fish is cooking, slightly brown the tortillas in a lightly greased frying pan.
- Once the fish is done, take a tortilla and put one or two pieces of fish in the middle. Spread about 2 teaspoons of guacamole and a thin layer of sour cream on the fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Serve.
Nutrition Facts : Calories 504.1 calories, Carbohydrate 32.6 g, Cholesterol 114.3 mg, Fat 25.6 g, Fiber 4.5 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 707 mg, Sugar 2.5 g
FISH TACOS
These fish tacos are a delicious combination of crispy beer-battered fish, spicy avocado lime cream and pico de gallo. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 39
Steps:
- For the avocado cream:.
- Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
- For the pico de gallo:.
- Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
- For the fish:.
- Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps).
- Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
- Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.
- Drain on paper towels and season with salt and pepper.
- For serving:.
- Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
- Homemade Tortillas:.
- Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.).
- Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
- Spicy Green Chili Sauce:.
- Preheat the oven to 450 degrees F (225 degrees C).
- Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.
- Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.
- Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.
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