GRILLED FISH TACOS WITH CHIPOTLE-LIME DRESSING
I came up with this recipe when I couldn't find good directions for grilled fish tacos. I liked the chipotle-lime combination in a dip I once tried so I imitated it here. Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Provided by MaryD
Categories World Cuisine Recipes Latin American Mexican
Time 6h44m
Yield 6
Number Of Ingredients 25
Steps:
- To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
- To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
- Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
- Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
- Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 38.5 g, Cholesterol 42.6 mg, Fat 19.2 g, Fiber 6 g, Protein 22.6 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 7 g
GRILLED FISH TACOS WITH KEY LIME SAUCE
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
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.
GRILLED TEQUILA LIME FISH TACOS
Steps:
- For the cabbage: In a large mixing bowl, combine the vinegar, sugar and salt and mix together well. Add the cabbage and stir to coat everything evenly. Allow to marinate for 15 minutes. Fold in the cilantro and set aside until ready to use.
- For the fish marinade: In a large mixing bowl, combine the tequila, cumin, garlic, lime juice and some salt and pepper. Portion the fish into 1-inch cubes and add to the marinade. Set aside to marinate for 4 to 5 minutes.
- To cook the fish: Heat a flat top grill to high and coat with a little oil. Skewer 4 to 5 pieces of fish on each skewer. Place the skewers on the grill and cook until the fish is white and cooked through, about 1 minute on each side and about 4 minutes total. Remove the skewers and allow to rest.
- Warm the tortillas in batches on the grill for about 2 minutes on each side. Remove the tortillas to a towel-lined foil pouch and cover loosely to keep warm.
- To build the tacos, drizzle a little Cilantro Lime Crema on a tortilla. Top with some strained red cabbage mixture and then place a skewer of fish on top. Slide out the skewer so the fish stays on the taco, and then finish with more lime crema. Garnish with some crumbled Cotija and hot sauce and serve with a wedge of lime on the side. Repeat with the remaining ingredients.
- In a small bowl, combine the sour cream, milk, cilantro, garlic, cumin and lime juice and chill for 1 hour. Season with salt and pepper.
GRILLED GARLIC-LIME FISH TACOS
Have ice-cold beer, a pitcher of margaritas, or freshly squeezed limeade on hand to serve with these fish tacos that make the perfect summer party food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Yield Makes 12 tacos
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and lime juice. Add fish and turn once to coat; let sit 5 minutes.
- Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.
Nutrition Facts : Calories 342 g, Fat 9 g, Fiber 5 g, Protein 30 g
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
EASY CHILI AND LIME FISH STREET TACOS
These amazing fish tacos are made with tilapia fillets that are grilled and seasoned to perfection with lime juice and chili.
Provided by Fioa
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat grill to medium heat and lightly oil the grate.
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
- Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 57.8 g, Cholesterol 33.1 mg, Fat 23.9 g, Fiber 11.8 g, Protein 21 g, SaturatedFat 6.4 g, Sodium 1449.6 mg, Sugar 5.4 g
LIME FISH TACOS
"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
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 :
LAZY DAYS RESTAURANT FISH WITH KEY LIME BUTTER SAUCE
This is a recipe from a restaurant in Islamorada, Florida that my husband and I went to on our 25th wedding anniversary. Twice. In two days....because it was that good. This recipe is identical to what we ate, as I was lucky enough to find it in a book shortly after we came home. This is good for lunch or dinner. I served it with garlic mashed potatoes and some Pinot Grigio.
Provided by iDoVooDoo
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
- Add the garlic power. Add pepper to taste. Cut the butter into pats about the size of 1 tablespoon. Reduce the heat to low. Add one pat butter and whisk until the butter is incorporated. Add another pat and continue until all of the butter is used.
- Mix the water and cornstarch together and add to the sauce. Raise the heat to medium and stir until the sauce thickens and a few bubbles appear. Set aside while the fish cooks.
- Mix the eggs and water together in a small bowl (whisk vigorously til combined).
- Place the flour on a plate and dip the fish fillets into flour, coating both sides.
- Dip the fish into the egg wash.
- Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
- Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer. Add the fish and sauté for 4 minutes. It should be golden. Turn the fish and sauté for 4 minutes for 1 inch thick fillets. Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish. The fish is cooked when the flesh is opaque, not translucent. (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here).
- Place the fish on 4 dinner plates. Spoon the sauce over the fish. Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
- Note: I have had the best success with setting up all ingredients before cooking. My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally. The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works! Lastly, use real butter, good fish and fresh herbs and cheese. It makes all the difference.
Nutrition Facts : Calories 863.7, Fat 35.3, SaturatedFat 18.8, Cholesterol 317.4, Sodium 999.5, Carbohydrate 70, Fiber 4.6, Sugar 5.7, Protein 61.3
FISH TACOS WITH LIME SAUCE RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 11
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.
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5/5 (188)Calories 327 per servingCategory Main Course
- In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika, cayenne.
- Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinade for 20-30 minutes.
- Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
GRILLED FISH TACOS WITH CILANTRO LIME SAUCE
From urbanfoodiekitchen.com
5/5 (1)Category Main CourseCuisine MexicanTotal Time 40 mins
- Make the sauce. Mix the yogurt, salt, sugar, zest, onion, cilantro, and jalapeno in a small bowl and refrigerate for at least 30 minutes.
- Prepare the fish. In a small bowl, mix cumin through onion powder. Brush fish with olive oil and sprinkle with spice mixture.
- Grill the fish. Heat grill to about 400°F, place fish on the grill, and cook for 5 minutes. Carefully turn fish and cook for 4-6 minutes or until done. Remove fish from the grill and let it rest for 3-5 minutes. Use two forks to pull the fish apart.
- Heat the tortillas. When you turn the fish, place tortillas on a grill to heat. If you have several burners on your grill, turn one to low so you can get the tortillas warm without making them too crunchy.
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- Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)
- Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
- Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
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