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
TILAPIA FISH TACOS
I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
- Season with half the lime juice, salt, cumin and southwest seasoning.
- Once that side is cooked, flip and season, cooking till golden.
- Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
- Fill tortilla with a portion of fish and then top with desired toppings.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2
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.
THE ULTIMATE FISH TACOS
This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. -Yvonne Molina, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 278mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges
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