MEDITERRANEAN FISH TACOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat grill pan over medium high heat or preheat outdoor grill.
- Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
- Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
- Shred romaine lettuce and combine with sliced onions.
- Slice hot peppers and reserve.
- Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
- Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
- Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
MARGARITA FISH TACOS
Yield serves 4
Number Of Ingredients 18
Steps:
- Combine the tequila with the lime zest and juice, 2 tablespoons of the oil, the Old Bay seasoning, and the chili powder. Coat the fish in the dressing and heat a grill pan or outdoor grill.
- While the grill heats, add the remaining tablespoon of oil to a skillet over medium-high heat. Cook the onions and garlic for 2 to 3 minutes to begin to soften, then add the chopped tomatillos, cumin, and jalapeños. Season with salt and pepper, and cook to soften, 6 to 7 minutes more. Put the tomatillo mixture in the food processor with the flesh of the avocado, lemon juice and zest, and honey. Process until a thick salsa forms. Transfer to a bowl.
- Spray the grill with cooking spray and cook the fish for 3 to 4 minutes on each side. Place the soft tortillas over an open flame on a stove burner or grill to soften and char.
- Wrap the fish, cabbage, and salsa inside the tortillas and serve.
MARGARITA FISH TACOS WITH MANGO SALSA
Make and share this Margarita Fish Tacos With Mango Salsa recipe from Food.com.
Provided by ddav0962
Categories Lunch/Snacks
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
- Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
- Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
- Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Nutrition Facts : Calories 368.9, Fat 11.9, SaturatedFat 2.5, Cholesterol 74.8, Sodium 251.4, Carbohydrate 36.3, Fiber 9.3, Sugar 15.1, Protein 30.8
MARTHA'S FISH TACOS
We can't get enough barbecued fish at our house. This recipe can be made ahead and served cold, or you can eat it hot off the grill. It's fantastic either way! —Martha Benoit, Proctorsville, Vermont
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally., Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes., Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder., Drizzle remaining lime juice over fish; cut into 1/2-in. cubes., Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.
Nutrition Facts : Calories 446 calories, Fat 12g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 650mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
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