Pickerel Fish Tacos Recipes

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THE ULTIMATE FISH TACOS



The Ultimate Fish Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 24

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
  • Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
  • Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
  • To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

CANADIAN WALLEYE (PICKEREL)



Canadian Walleye (Pickerel) image

You can cook this classic Canadian shore lunch indoors all year round when you don't have the time or the luxury of getting out on the lake! Serve with lots of lemon wedges or vinegar.

Provided by kathleen

Categories     Seafood     Fish

Time 45m

Yield 8

Number Of Ingredients 8

vegetable oil for frying
1 cup all-purpose flour
½ teaspoon salt
1 teaspoon ground black pepper
¼ cup milk
2 eggs, beaten
2 cups Italian seasoned bread crumbs
8 walleye fillets

Steps:

  • Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
  • Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
  • Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
  • Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g

EASY FISH TACOS RECIPE BY TASTY



Easy Fish Tacos Recipe by Tasty image

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

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

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

BAKED PICKEREL



Baked Pickerel image

The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky). This simple recipe is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Kid Friendly

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

3 lbs pickerel
3 tablespoons butter
salt and pepper, to taste
1/2 lemon, juice of
1/4 cup water

Steps:

  • Preheat oven to 450°F.
  • Wash and clean fish.
  • Place in baking dish and dot with butter; season with salt and pepper.
  • Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 38.9, Fat 4.3, SaturatedFat 2.7, Cholesterol 11.4, Sodium 30.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1

PICKEREL FISH TACOS



PICKEREL FISH TACOS image

Categories     Sandwich     Fish     Tomato     Side     Quick & Easy     Backyard BBQ     Grill/Barbecue     Healthy

Yield 8

Number Of Ingredients 17

Fish
2 fresh pickerel filets
Salt, pepper & cayenne pepper
Pico de gallo
2 tomatoes - diced
1 white Spanish onion - diced
1 Handful of chopped cilantro
2 jalapeno peppers diced
1 pinch salt
½ cup lime juice
4 tbsp Olive oil
Lime Crema
1 cup mayonnaise
1 cup sour cream
4 tbsp lime juice
Tortilla
8 small tortilla

Steps:

  • For the Fish Grill for 4 min per side then finish off by squeezing fresh lime juice on the filets Take off the grill and flake in a bowl then put aside. For the Pico de gallo Mix in a bowl all the ingredients in a bowl and set aside For the Lime Crema Mix all the ingredients together in a bowl and set aside For the Tortilla Top the tortillas with equal parts fish then top with a tbsp or 2 of Pico de gallo and 1 tbsp of Lime crème and garnish with chopped radishes and more cilantro. Serve and enjoy.

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Top Asked Questions

How to cook fish for tacos?
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked. Remove fish onto plate then flake into large pieces. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice.
How do you cook pickerel fish?
Wash and clean fish. Place in baking dish and dot with butter; season with salt and pepper. Add lemon juice and water; bake about 20 minutes or until fish flakes easily with a fork. “The pickerel is a freshwater fish belonging to the same family as pike and muskellunge (muskie/musky).
How to make fish tacos with pickled cabbage?
Instructions Combine Fish Marinade ingredients in a ziplock bag. Place Pickled Cabbage ingredients in a bowl. Heat oil in a skillet over high heat. Flake into large pieces. To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice.
What is Your Secret fish taco sauce recipe?
To a large bowl, add the shredded cabbage, carrots, corn, jalapeno, cilantro, Greek yogurt, and lemon juice. Stir until combined, cover, and place in the fridge until ready to serve. This is my secret fish taco sauce that can be used on just about any tacos!

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