South Of The Border Essentials Fish Taco Sauce Recipes

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FISH TACO SAUCE



Fish Taco Sauce image

I use this sauce for my fish tacos. You can make this ahead and keep in the fridge. You can substitute any hot sauce for the sriracha.

Provided by Kaylee Flores

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 5

3 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
½ teaspoon garlic powder
½ teaspoon sriracha hot sauce

Steps:

  • Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

Nutrition Facts : Calories 50 calories, Carbohydrate 0.9 g, Cholesterol 4.9 mg, Fat 5.2 g, Protein 0.3 g, SaturatedFat 1.5 g, Sodium 48.9 mg, Sugar 0.2 g

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
  • For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
  • Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

SOUTHWEST FISH TACOS



Southwest Fish Tacos image

"These fish tacos are an adaptation of a dish I was served in Bermuda. They're quick because there's so little prep work involved." -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1-1/2 pounds sole fillets, cut into 1-inch strips
1 tablespoon taco seasoning
1/4 cup butter, cubed
1 package (10 ounces) angel hair coleslaw mix
1/2 cup minced fresh cilantro
1/2 cup reduced-fat mayonnaise
1 tablespoon lime juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 taco shells, warmed
8 lime wedges

Steps:

  • Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper., Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.

Nutrition Facts : Calories 492 calories, Fat 28g fat (11g saturated fat), Cholesterol 122mg cholesterol, Sodium 919mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

TACOS ON THE BORDER



Tacos on the Border image

Make and share this Tacos on the Border recipe from Food.com.

Provided by ceruleanseven

Categories     Tex Mex

Time 20m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 5

4 cups shredded roast beef, I use leftovers from French Dip Roast Beef for the Crock Pot
1 1/2 cups barbecue sauce
2 ounces French-fried onions
8 slices reduced fat provolone cheese
12 white corn tortillas

Steps:

  • Combine first three ingredients in baking pan. Broil on high for 10 minutes, mixing after 5.
  • Top with provolone, broil until cheese is brown and bubbly.
  • Serve in corn tortillas. I also like to serve this with black beans and rice.

Nutrition Facts : Calories 423.8, Fat 18.6, SaturatedFat 10.1, Cholesterol 38.6, Sodium 1287, Carbohydrate 45.3, Fiber 5.7, Sugar 4.6, Protein 20.1

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