Throwdowns Fish Tacos Recipes

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MIKE'S BAKED HADDOCK FISH TACOS



Mike's Baked Haddock Fish Tacos image

This is a delightful, easy, and tasty recipe for people who don't normally like fish.

Provided by Michael

Categories     Mexican Fish Tacos

Time 40m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil, or as needed
2 pounds haddock fillets
2 tablespoons chili powder
2 tablespoons ground black pepper
1 (12 ounce) package flour tortillas
1 (6 ounce) container guacamole
1 (8 ounce) carton sour cream
1 head lettuce, shredded
2 cups shredded Cheddar cheese
1 (8 ounce) jar pico de gallo or fresh salsa

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of the glass baking pan with a thin coat of olive or canola oil.
  • Slice fish into 4- to 6-inch long pieces. Place in the prepared pan. Sprinkle with chili powder and black pepper.
  • Bake in the preheated oven until fish is cooked through and slightly browned on the outside, about 30 minutes.
  • While the fish is cooking, slightly brown the tortillas in a lightly greased frying pan.
  • Once the fish is done, take a tortilla and put one or two pieces of fish in the middle. Spread about 2 teaspoons of guacamole and a thin layer of sour cream on the fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Serve.

Nutrition Facts : Calories 504.1 calories, Carbohydrate 32.6 g, Cholesterol 114.3 mg, Fat 25.6 g, Fiber 4.5 g, Protein 36.5 g, SaturatedFat 12.5 g, Sodium 707 mg, Sugar 2.5 g

EASY FISH TACOS WITH SLAW



Easy Fish Tacos with Slaw image

A light fried fish fillet topped with a spicy slaw. My eleven-year-old loves this dish!

Provided by miss_maya

Time 30m

Yield 4

Number Of Ingredients 19

1 (16 ounce) package coleslaw mix
1 cup chopped fresh cilantro
¾ cup Greek yogurt
2 peppers chipotle peppers in adobo sauce, chopped
1 tablespoon red wine vinegar
2 teaspoons adobo sauce from chipotle peppers
1 teaspoon salt
1 pound white fish fillets
1 teaspoon salt, or to taste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon cayenne pepper
1 quart oil for frying, or as needed
8 (6 inch) fajita-sized flour tortillas
1 avocado, diced, or to taste
1 medium tomato, chopped, or to taste

Steps:

  • Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
  • Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
  • Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
  • Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
  • To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.

Nutrition Facts : Calories 899.7 calories, Carbohydrate 82.4 g, Cholesterol 85.5 mg, Fat 48.3 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 8.5 g, Sodium 1734.3 mg, Sugar 4.1 g

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