FISH TACOS WITH AVOCADO SAUCE
"I grew up in Alaska where halibut was readily available for recipes like this. A good friend, who normally doesn't eat fish, went back for fourth helpings of these flavorful tacos." -Cortney Claeson, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 26
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil and garlic. Add the halibut; seal bag and turn to coat. Refrigerate for 30 minutes., For sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocados in a small bowl; stir in the remaining salsa ingredients. Refrigerate sauce and salsa until serving., Drain fish and discard marinade. Broil halibut 4-6 in. from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 tablespoon sauce and 1/4 cup salsa.
Nutrition Facts : Calories 545 calories, Fat 27g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 732mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 7g fiber), Protein 34g protein.
GRILLED FISH TACOS WITH AVOCADO SAUCE
Easy, fairly quick, and simply to make grilled fish tacos with a tasty avocado sauce.
Provided by Eric
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Rinse fish and pat dry; cut into four equal portions.
- Mix 4 teaspoons chipotle powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
- Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining chili powder, and mix until smooth.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
- Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
- Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 35.8 g, Cholesterol 89.6 mg, Fat 12.6 g, Fiber 5.5 g, Protein 27.1 g, SaturatedFat 3.7 g, Sodium 641.8 mg, Sugar 1.7 g
GRILLED FISH TACOS
Provided by Food Network
Number Of Ingredients 32
Steps:
- Directions for slaw:
- Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
- Directions for tacos:
- Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
- While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
- When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
- Combine all ingredients. Season with salt and pepper.
- Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
- Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.
GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE
OMG! I made these grilled tilapia fish tacos on the outside grill and topped them with adobo sauce, cabbage, avocado, tomatoes, cilantro & onion and roasted corn on the cobb. They were so omg yummy, not to mention they were quick and very easy to make. I made them for my family and friends over the weekend bbq party I had. I served them with pinto beans and paired the dish with blended margaritas. These tacos were so yummy and everyone loved them so much, I thought I'd share them with you.
Provided by Chef Boggio
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
- Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
- Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
- To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
- The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
- Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!
Nutrition Facts : Calories 930.9, Fat 46.3, SaturatedFat 12.4, Cholesterol 87.8, Sodium 1048.2, Carbohydrate 94.1, Fiber 11.3, Sugar 10, Protein 39.2
GRILLED FISH WITH CHUNKY AVOCADO SALSA
Add some oomph to white fish with salsa and avocado - it'll remind you of Mediterranean nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Halve and stone the avocado and use a teaspoon to scoop chunks of the flesh into a bowl. Gently mix all the other ingredients, except the fish, in with the avocado, then set aside.
- Heat a griddle pan until very hot. Season the fish with pepper, and salt if you want, then drizzle with a little olive oil. Griddle the fillets for 2-3 mins on each side until charred and cooked through. Serve with the avocado salad.
Nutrition Facts : Calories 423 calories, Fat 32 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.25 milligram of sodium
GRILLED FISH TACOS
Not really traditional fish tacos since they are grilled, however they are none the less tasty. If you wish, you can serve these with mango salsa, pico de gallo and bottled hot sauce. Please allow 1 to 3 hours to allow fish to marinate. You can also bake or saute the fish. From Baja: Cooking on the Edge. I absolutely love this book!
Provided by cookiedog
Categories Lunch/Snacks
Time 1h
Yield 24 tacos, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine all marinade ingredients. Cut the fish into several large pieces and add to the marinade.
- Refrigerate for 1 to 3 hours (no longer or you'll have ceviche). Drain the fish and discard the marinade.
- Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the fish until it is barely firm to the touch and opaque through the center. Do not overcook.
- Remove to a platter and break into chunks to serve. Keep loosely covered.
- To serve, hold a tortilla in your hand and add a spoonful of avocado. Add a few pieces of fish, a squeeze of lime, mango salsa; finish with the optional toppings.
- Note: The fish may also be baked or sauteed.
Nutrition Facts : Calories 148.6, Fat 6, SaturatedFat 0.9, Cholesterol 76.2, Sodium 155.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.7, Protein 20.9
GRILLED AVOCADO TACOS
Grilled avocados on a warm corn tortilla topped with a fresh salsa made from grilled corn, black beans, jalapeño, cilantro and lime juice from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat.
- Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
- Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
- Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
- Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
- Wrap tortillas in foil and place on the grill while the avocados are cooking.
- Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
- Serve with your favorite hot sauce and additional lime wedges.
Nutrition Facts : Calories 638 calories, Carbohydrate 73.9 g, Fat 37.6 g, Fiber 25.1 g, Protein 13.6 g, SaturatedFat 5.5 g, Sodium 331.6 mg, Sugar 4.3 g
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