Spicy Fish Tacos Recipes
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
SPICY FISH TACOS
I used to not even like fish, but I have developed a deep and abiding love for fish tacos. I've tried several different types and loved them all. This one is different from most. The recipe calls for flour tortillas, but I personally prefer corn tortillas with fish tacos.
Provided by JeriBinNC
Categories Tilapia
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
- Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
- Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
- In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
- Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
- Serve with refried beans. Enjoy!
Nutrition Facts : Calories 286.1, Fat 12.1, SaturatedFat 6.4, Cholesterol 58, Sodium 513, Carbohydrate 20.9, Fiber 2.4, Sugar 3.2, Protein 23.1
CHIPOTLE FISH TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
- Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
- Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
- To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.
SPICY FISH TACOS
Perform the perfect balancing act with these Spicy Fish Tacos. These Healthy Living fish tacos feature chopped jalapeños and creamy avocados!
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Place fish in single layer on baking sheet sprayed with cooking spray. Mix 1 Tbsp. dressing, garlic and chili powder until blended; spread over fish.
- Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining dressing, radishes, peppers, cilantro and lime juice. Add to coleslaw blend; mix lightly.
- Flake fish; place on tortillas. Top with coleslaw and avocados.
Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 28 g
SPICY FISH TACOS
Yummy tilapia paired with salsa and jalapenos.
Provided by Rhonda
Categories Mexican Fish Tacos
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
- Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
- Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.
Nutrition Facts : Calories 619.1 calories, Carbohydrate 88.4 g, Cholesterol 40.9 mg, Fat 12.1 g, Fiber 6.4 g, Protein 36.9 g, SaturatedFat 2.9 g, Sodium 1186.3 mg, Sugar 3 g
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SPICY FISH TACOS RECIPE ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
Estimated Reading Time 4 mins
- Season your tilapia filets with cayenne pepper, paprika, cumin, oregano, thyme, and salt & pepper. Rub the seasoning in with your fingers or the back of a spoon to really work it into the fish.
- Heat olive oil and garlic in a skillet over medium heat. Add the fillets and cook through, flipping halfway through the cooking time, about 8-10 minutes total. You want to achieve a nice charred coat of spice, and you can blacken the fish if you'd like.
- Slice the tilapia and divide amongst your taco shells or tortillas. Top with carrot, peppers, avocado, red cabbage, cilantro and creamy fish taco sauce.
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- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
- To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
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- Season fish on both sides with salt and pepper. In a small bowl, combine paprika, cayenne, garlic powder and cumin. Sprinkle over fish on both sides. Heat 1 tbsp oil in a grill pan on medium-high heat. Add half of the fish and cook until the edges are opaque, about 3 minutes. Flip and cook until fish flakes easily with fork, and is just ever-so-slightly translucent (it will finish cooking with the residual heat). Transfer fish to a plate and repeat with remaining fish.
SPICY FISH TACOS | BLUE JEAN CHEF - MEREDITH LAURENCE
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Cuisine MexicanCategory EntréesServings 3Total Time 30 mins
- Start by making the sriracha slaw. Combine the mayonnaise, rice vinegar, sugar, and sriracha sauce in a large bowl. Mix well and add the green cabbage, carrots, and scallions. Toss until all the vegetables are coated with the dressing and season with salt and pepper. Refrigerate the slaw until you are ready to serve the tacos.
- Combine the flour, chili powder, cumin, salt, pepper and baking powder in a bowl. Add the egg and milk and mix until the batter is smooth. Place the breadcrumbs in shallow dish.
- Cut the fish fillets into 1-inch wide sticks, approximately 4-inches long. You should have about 12 fish sticks total. Dip the fish sticks into the batter, coating all sides. Let the excess batter drip off the fish and then roll them in the breadcrumbs, patting the crumbs onto all sides of the fish sticks. Set the coated fish on a plate or baking sheet until all the fish has been coated.
SPICY FISH TACOS - PEPPERSCALE
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Estimated Reading Time 1 min
- Heat the olive oil in a pan over medium heat, then cook the tilapia for 3 minutes per side. Remove from heat and chop or shred the fish fillets.
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Estimated Reading Time 6 mins
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- Grill the fish for 3-5 minutes per side on high flame. Mahi Mahi fish cooks very fast so try to not overcook and set aside.
- For serving the tacos, stuff the warm tortillas with a slice of grilled Mahi Mahi fish, then add a slice of avocado and garnish with the spicy mayo sauce and chopped green onions.
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- Cut the fish into large cubes (or strips if you prefer) and add to a medium mixing bowl. Top with oil, salt, pepper, cumin, chili powder, smoked paprika, cayenne pepper (optional), and cornmeal (optional). Toss to coat. The fish should be so well coated that you almost can’t see it anymore. Don’t be shy with the spices!
- Transfer to parchment-lined baking sheet, arrange in a single layer, and bake for 10-12 minutes or until fish is cooked through.
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- To make the cabbage and lime sauce mixture, combine first seven ingredients in a medium bowl and set aside.
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- Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish is golden and crispy on both sides and flakes easily with a fork. Cut into pieces.
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