Fishtacoswithyogurtsauce Recipes

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

TILAPIA FISH TACOS WITH ARUGULA

Tilapia Fish Tacos with Arugula image

Provided by Giada De Laurentiis

Categories appetizer

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
3 tablespoons olive oil, plus more for drizzling
3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 cups coarsely chopped baby arugula
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
1/2 cup creme fraiche
1 tablespoon wasabi powder*
1/4 teaspoon kosher salt

Steps:

*Can be found in Asian markets
Special equipment: a 12-count nonstick muffin pan
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.

EASY FISH TACOS RECIPE BY TASTY

Easy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Categories Lunch

Yield 8 servings

Number Of Ingredients 14

Ingredients

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

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!

Nutrition Facts : Calories 280 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

FISH TACOS WITH YOGURT SAUCE

Fish Tacos With Yogurt Sauce image

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

Provided by blucoat

Categories Lunch/Snacks

Time 16m

Yield 12 tacos

Number Of Ingredients 16

Ingredients

1/2 cup plain yogurt
1 tablespoon low-fat mayonnaise
3 tablespoons light sour cream
1/4 teaspoon ground red pepper
1/2 lime, juiced
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lbs tilapia fillets
2 tablespoons canola oil or 2 tablespoons vegetable oil
12 corn tortillas
3 cups finely shredded red and green cabbage
1 1/4 cups finely chopped tomatoes

Steps:

Mix yogurt, mayonnaise, sour cream, red pepper, lime juice, cilantro, salt and pepper in a small bowl. Set aside.
Mix cornstarch, salt and pepper on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture.
Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes; turn fish and cook 3 more minutes. Remove from pan and place on paper towels to drain excess oil.
Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.

FISH TACOS WITH CABBAGE SALSA AND YOGURT SAUCE

Fish Tacos With Cabbage Salsa and Yogurt Sauce image

Was a line cook at a Mexican place back in college and have been making these things ever since. Very easy to make, and the components are very interchangeable.

Provided by HAIDERZ

Categories Mexican Fish Tacos

Time 40m

Yield 4

Number Of Ingredients 17

Ingredients

½ medium head cabbage, shredded
2 medium tomatoes, chopped, or more to taste
2 cups chopped fresh cilantro, divided
1 medium jalapeno pepper, seeded and minced
¼ cup honey
4 medium limes, juiced, divided
salt and ground black pepper to taste
1 cup plain yogurt
1 tablespoon mayonnaise, or more to taste
1 tablespoon dried dill weed
¼ teaspoon cayenne pepper, divided, or to taste
1 tablespoon dried oregano
1 tablespoon sumac powder
1 teaspoon ground cumin
4 (4 ounce) tilapia fillets
1 tablespoon olive oil
8 (6 inch) flour tortillas

Steps:

Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

Nutrition Facts : Calories 508.3 calories, Carbohydrate 67.7 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 2.9 g, Sodium 481.5 mg, Sugar 29.5 g

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