Rockfish Tacos Recipes

ROCKFISH TACOS

Rockfish Tacos image

If you've never had a fish taco, they're a fabulous introduction to the cuisine of Baja California. They're also fairly healthy, so feel free to eat more than one!

Provided by thedailygourmet

Categories Main Dish Recipes Taco Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons ranch dressing
1 teaspoon seafood seasoning (such as Old Bay®)
1 pound rockfish
1 (5.8 ounce) package hard taco shells
2 cups coleslaw mix
⅓ cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice, or more to taste
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with the ranch mixture.
Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 21.8 g, Cholesterol 34.8 mg, Fat 13 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 3.7 g, Sodium 499.8 mg, Sugar 0.6 g

FISH TACOS

Fish Tacos image

Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Steps:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

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

Ingredients

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

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