Tilapia Tacos With Cucumber Relish Recipes

TILAPIA WITH CUCUMBER RELISH

Steps:

• In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

CERVEZA-BATTERED FISH TACOS WITH QUICK-PICKLED ONION AND CUCUMBER

Steps:

• Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
• In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
• Meanwhile, grill tortillas on grill.
• Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
• In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
• Toss in the tomato and cilantro, 5 minutes before serving.

TILAPIA TACOS

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray.
• In large resealable food-storage plastic bag, place seasoning mix (from dinner kit) and fish pieces. Seal bag; shake to coat fish with seasoning. Place fish on one side of cookie sheet. Bake 8 to 10 minutes or until fish flakes easily with fork. Place taco shells (from dinner kit) on other side of cookie sheet for last 4 minutes of bake time.
• Meanwhile, in medium bowl, toss coleslaw and dressing.
• Divide coleslaw evenly among warmed taco shells. Top each with fish, diced avocado and 2 teaspoons taco sauce (from dinner kit). Serve with lime wedges.

CRISPY TILAPIA TACOS

Steps:

• Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
• Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
• Heat oil in a deep saucepan over medium heat.
• While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
• Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
• Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

TILAPIA FISH TACOS

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.

BAKED TILAPIA TACOS

Steps:

• Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
• Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
• Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
• Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
• Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.