Jack Crevalle Or Other Fish Fish Tacos Recipes

FISH TACOS

Fish Tacos image

Provided by Tyler Florence

Time 45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 cup medium diced cooked red beets
1 cup medium diced pineapple
1/2 cup medium diced red onion
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon kosher salt
1 serrano pepper, finely diced
1/4 bunch fresh cilantro, finely chopped
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons chipotle chiles with their sauce, from a can of chipotles in adobo
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon kosher salt
Oil, for frying
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt, plus additional for sprinkling
1 pound snapper fillets, cut into 4-inch strips
8 corn tortillas, warmed

Steps:

For the beet salsa: Add beets, pineapple, red onion, lime juice, oil, salt, serrano and cilantro to a large bowl. Fold to combine. Taste and season as necessary.
For the pink mayo: Add sour cream, mayonnaise, chipotles, lime juice, sugar and salt to a blender and blend until smooth and combined.
For the fish: Preheat oil in a deep-fryer to 360 degrees F.
Add flour, cornstarch, baking powder, baking soda, salt and 1 1/2 cups water to a medium bowl. Whisk to combine.
Working in batches, dip strips of snapper into the batter and immediately into the fryer, being careful not to overcrowd the fryer. Fry, turning once, until golden brown and crispy on all sides, about 4 minutes. Remove to a paper towel lined plate to drain and sprinkle with salt. Serve 1 to 2 pieces of fish on a tortilla. Top with beet salsa and pink mayo.

FISH STICK TACOS

Fish Stick Tacos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h5m

Yield 16 tacos

Number Of Ingredients 17

Ingredients

48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper

Steps:

Cook the fish sticks according to the package directions.
Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

JACK CREVALLE (OR OTHER FISH) FISH TACOS

Jack Crevalle (Or Other Fish) Fish Tacos image

This is a dark red fish. Most people throw them back. Now I know why. But you can always use any fish you want to for the fish tacos.

Provided by Ambervim

Categories Lunch/Snacks

Time 50m

Yield 1 Batch

Number Of Ingredients 8

Ingredients

jack fish (also known as Jack Crevalle)
buttermilk (or milk with a tablespoon of white vinegar)
tortilla (flour or corn)
jalapeno, chopped
onion, chopped
tomatoes, chopped
lettuce, chopped
salsa (of choice regular, papaya, mango, whatever you prefer)

Steps:

Fillet the Jack if small enough; otherwise, use a hacksaw to cut steaks 3/4 of an inch thick. Place in a freezer bag after barely covering the fish with buttermilk. Get as much air out of the bag as possible and refrigerate for 4 to 8 hours.
Take the Jack out of the bag. The buttermilk will be dark pink and the Jack will be about the same shade. Don't dry it. Put it in a shallow baking pan and bake it at 350 degrees for 30 minutes. Don't bother to preheat. When the 30 minutes are up, remove all bones and skin. Chop the meat.
Dampen your tortillas with a little water and heat in the microwave.
Lay all the ingredients out and let people build their own. Feel free to add guacamole or other yummy additions.
The number of people you serve will depend on the size of the fish. Leftovers are great!

Nutrition Facts :

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