TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
TILAPIA AND SHRIMP TACOS WITH CABBAGE SLAW
Mild tilapia and shrimp get a real kick from a marinade of lime juice and fresh herbs. A crisp, spicy cabbage slaw makes the perfect topper. Because tilapia fillets are thicker on one side than the other, they're hard to cook evenly. Here, we split them through the center seam so they can go on the grill separately.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour.
- For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside.
- Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates.
- For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
- Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa.
TILAPIA FISH TACOS
I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
- Season with half the lime juice, salt, cumin and southwest seasoning.
- Once that side is cooked, flip and season, cooking till golden.
- Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
- Fill tortilla with a portion of fish and then top with desired toppings.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2
BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW
This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.
Provided by Kristy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 18
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
- Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
- Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
- Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
- Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
- Spoon the cooked tilapia onto each tortilla and top with the slaw.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g
TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories Mexican Recipes
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
TILAPIA FISH TACOS WITH RED PEPPER-LIME SLAW AND BLUE CHEESE AIOLI
I love tilapia fish tacos and am always searching for that perfect fish taco. This recipe is my culmination of all of my favorite elements found in all my favorite restaurant's fish taco dishes. Garnish with lime.
Provided by Age Of Taurus
Categories Mexican Recipes
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- Whisk juice of 1 lime, 2 tablespoons red pepper oil, blue cheese dressing, mayonnaise, sour cream, 1 teaspoon cayenne pepper, and 1/2 teaspoon dill in a bowl until combined. Cover and place aioli sauce in freezer until ready to serve.
- Place coleslaw mix in a medium bowl. Add juice of 1 lime, 1/2 cup red pepper oil, onion, and chopped roasted red pepper. Toss together until slaw is thoroughly mixed.
- Heat 1 1/2 tablespoon vegetable oil in a skillet over high heat. Add garlic; cook until slightly browned, about 1 minute. Add tilapia; saute until starting to brown, about 2 minutes. Add juice of 1 lime, sour cream, cayenne pepper, Cajun seasoning, and dill. Cook and stir until tilapia is browned, about 4 minutes more. Reduce heat to low.
- Heat the remaining vegetable oil in a smaller skillet over medium heat. Add tortillas 1 at a time. Cook until bubbles form and tortillas are lightly browned, about 1 minute per side.
- Place a portion of the tilapia on each tortilla. Top with coleslaw mixture and chilled aioli sauce.
Nutrition Facts : Calories 355.1 calories, Carbohydrate 18.3 g, Cholesterol 19.5 mg, Fat 28.2 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 5.3 g, Sodium 289.1 mg, Sugar 1.1 g
EASY FISH TACOS RECIPE BY TASTY
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
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
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