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
ZESTY LIME FISH TACOS
Provided by Food Network
Time 30m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- Heat the oven to 200 degrees F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix garlic and 7 tablespoons lime juice. Add the fish strips to the mixture and turn to coat. Let stand while preparing the biscuits.
- On a work surface, mix the flour and cornmeal. Separate the dough into 8 biscuits. Press both sides of each biscuit into the flour mixture, then press or roll into 6 to 7-inch rounds.
- In a 12-inch nonstick skillet, heat 1 1/2 tablespoons canola oil over medium heat. Add 2 biscuit rounds and cook about 1 minute on each side or until golden brown and cooked through. Place on a cookie sheet and keep warm in the oven. Cook the remaining rounds, adding 1 1/2 tablespoons canola oil to the skillet for each batch. Wipe the skillet clean.
- Heat the same skillet over medium-high heat. Add the fish and lime juice mixture, chipotle chiles, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook about 5 minutes, turning fish once, until fish flakes easily with fork.
- In a small bowl, mix the salsa, sour cream, and remaining 1 tablespoon lime juice.
- Using a slotted spoon, remove the fish and divide evenly among the biscuit rounds. Top each round with shredded cabbage and 1 to 2 tablespoons salsa mixture. Fold the biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.
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 :
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 FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
- Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
- Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
- Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
CHIPOTLE LIME COD FISH TACOS
These cod fish tacos are perfect for warm evenings or sunny afternoon family gatherings. If age appropriate, serve with the same cerveza you used in your batter and both the tacos and beer will go down easily.
Provided by richlids
Categories Main Dish Recipes Taco Recipes
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- Combine flour, cornstarch, baking powder, salt, garlic powder, and cayenne pepper in a bowl. Stir in beer and egg.
- Mix mayonnaise, chipotle peppers, adobo sauce, and lime juice together in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Coat cod pieces in 1/3 cup flour until completely covered. Shake off excess flour; dip into beer batter. Cook cod in oil a few pieces at a time until batter turns a golden brown color, 4 to 5 minutes. Remove from oil and place on paper towels to drain oil excess. Sprinkle with salt.
- Place fried cod pieces on tortillas. Top with lettuce, queso fresco, tomato, red onion, cilantro, and chipotle-lime sauce. Serve with lime wedges.
Nutrition Facts : Calories 737.3 calories, Carbohydrate 63.2 g, Cholesterol 79.7 mg, Fat 42.2 g, Fiber 4.6 g, Protein 24.4 g, SaturatedFat 8.2 g, Sodium 847.9 mg, Sugar 4.7 g
FISH TACOS WITH CABBAGE AND LIME
These healthy tacos are easy to prepare and filled with flavorful cilantro.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
- Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.
Nutrition Facts : Calories 440 g, Fat 15 g, Fiber 6 g, Protein 36 g
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
SPICY FISH TACOS WITH FRESH LIME SAUCE
This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.
Provided by irvinetustin
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 13
Steps:
- Season tilapia fillets with taco seasoning.
- Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat taco shells in preheated oven until crisp, about 5 minutes.
- Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
- Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 16.1 g, Cholesterol 20.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 11.7 g, SaturatedFat 1.2 g, Sodium 281.1 mg, Sugar 2.5 g
EASY FISH TACOS WITH CILANTRO-LIME DRESSING
Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.
Provided by lynn25med
Categories Main Dish Recipes Taco Recipes
Time 8h15m
Yield 4
Number Of Ingredients 15
Steps:
- Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight.
- At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes.
- Serve fish on warmed tortillas with dressing.
Nutrition Facts : Calories 435.6 calories, Carbohydrate 36.4 g, Cholesterol 83.8 mg, Fat 19.4 g, Fiber 2.3 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 625.2 mg, Sugar 6.1 g
FISH TACOS WITH LIME-CILANTRO CREMA
Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.
Provided by Little Remy
Categories One Dish Meal
Time 35m
Yield 2 each, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425°.
- To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
- To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
- Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
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.
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
More about "lime fish tacos recipes"
EASY CHILI LIME FISH TACOS RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 23Calories 454 per servingCategory Dinner
- CHILI LIME FISH: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.
FISH TACOS WITH LIME SAUCE | BETTER HOMES & GARDENS
From bhg.com
4/5 (66)Calories 652 per servingTotal Time 30 mins
- For lime sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving). Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in it. Set aside remaining sauce.
- In a large skillet heat oil over medium heat. In a shallow dish combine flour and salt. Working with about a third of the fish at a time, toss fish in flour mixture and add to hot oil. Cook for 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed. Drain fish on paper towels.
- Wrap tortillas in paper towels; heat in microwave for 30 seconds. Top tortillas with fish, cabbage, carrots, and jalapeño. Drizzle with Lime Sauce and serve with lime wedges.
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