Gary Deckmans Fish Tacos Recipes
KOCHMAN'S FISH TACOS
Provided by Food Network
Time 55m
Yield 12 tacos
Number Of Ingredients 29
Steps:
- For the quinoa: In a small pot, bring 3 cups water to a boil. Add the black quinoa and some sea salt. Bring back to a boil for 20 minutes, and then reduce to a simmer for another 5 minutes. Remove from the heat. Add the butter, garlic powder and some sea salt. Put to the side.
- For the guacamole: Remove the skin of the avocados and remove the pits as well. Chop the avocados into small chunks and place in a medium bowl. Cut the jalapeno in half, remove the seeds and dice. Dice the red onion and red bell pepper. Add the jalapenos, onions and bell peppers into the bowl along with the juice of 2 limes. Season with salt and pepper and mix together. Cover tightly with plastic wrap and refrigerate.
- For the salsa: Peel the mango and cut into small chunks. Dice the tomatoes. Chop the white onion. Wash and chop the cilantro. In a bowl, mix the mango, tomatoes, onions and cilantro with the juice of 3 limes. Season with salt and pepper.
- For the fish: Chop the fish into 1-inch cubes. In a mixing bowl, combine some cumin, garlic powder, jerk spice, salt and pepper to your taste. Stir in the lime juice. Add the fish and let marinate for a few minutes.
- Heat some olive oil in a saucepan over medium heat.
- Place the fish in the hot pan and allow it to cook for 2 minutes. Add the wine. Cook for another 4 to 5 minutes, and then set aside. Place 2 tablespoons fish on a warm tortilla and garnish with some salsa, guacamole and yogurt. (Or assemble tacos as desired.) Serve with the quinoa on the side.
EASY FISH TACOS RECIPE BY TASTY
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
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
GARY DECKMAN'S FISH TACOS
Make and share this Gary Deckman's Fish Tacos recipe from Food.com.
Provided by TXOLDHAM
Categories Lunch/Snacks
Time 27m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Place fish fillets in a shallow pan and sprinkle with the lime juice and next 4 seasonings.
- Cover and marinate in the refrigerate for approximately 30 minutes.
- Preheat grill or oven to 375.
- Cut a piece of heavy-duty foil large enough to hold the fish fillets and spray with non-stick olive oil spray.
- Close the foil and seal tightly.
- Place the foil package on the grill or in the oven and cook for about 7 to 10 minutes or until fish flakes easily with a fork.
- Wrap the tortillas in foil and heat gently for about 2 minutes.
- Spread about 1/8 of the mashed avocado on each tortilla, top with fish and add remaining toppings.
- Fold and serve immediately. Enjoy.
Nutrition Facts : Calories 453.1, Fat 11.5, SaturatedFat 1.6, Cholesterol 76.2, Sodium 1430.8, Carbohydrate 57.1, Fiber 3, Sugar 1.9, Protein 31
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