Z Tejas Fish Tacos Recipes

TZATZIKI FISH TACOS

Steps:

• Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and use the back of a spoon to help squeeze out any excess liquid.
• Combine with the yogurt, garlic, lemon juice, mint, dill, salt, pepper and refrigerate until read to eat.
• Season fish with 1/2 teaspoon salt. Cut into 8 strips.
• Place flour on a plate and egg in a shallow bowl. On another plate, combine panko with remaining 1/2 teaspoon salt, garlic powder and oregano.

Z TEJAS FISH TACOS

Steps:

• Instructions for the dipping sauce: Mix all ingredients in food processor or blender.
• Instructions for the jalapeno mayonnaise: Using a handheld mixer, puree all ingredients together.
• Instructions for the fish:.
• Cut blackened catfish lengthwise and saute with 1 ounce shallot ginger dipping sauce until hot.
• Heat flour tortilla in dry skillet.
• On heated flour tortillas, spread 1 tablespoon jalapeno mayonnaise, corn tortilla strips, avocado slices and carrot-cucumber slaw and a sprinkling of freshly squeezed lime juice.
• Top with heated strips of blackened catfish.
• Roll tight and cut into 4 pieces; serve with shallot ginger dipping sauce on the side.

Z'TEJAS BLACKENED FISH TACOS RECIPE

Steps:

• Cut blackened catfish fillets lengthwise.
• Pour Z'Tejas Shallot Ginger Taco Dipping Sauce in a pan. Place over medium heat.
• Add blackened catfish fillets. Saute until hot. Remove from pan and set aside. Keep warm.
• In a separate dry skillet, heat a flour tortilla until just hot, not toasted. Remove from skillet to a serving plate or work surface. Quickly repeat with remaining 3 tortillas.
• On each heated flour tortillas, spread 1/2 tablespoon or more Z'Tejas Jalapeno Mayonnaise. Scatter corn tortilla strips over mayo. Lay 1 - 2 avocado slices in center of tortilla. Heap 1/4 of Z'Tejas Taco Slaw Mix over avocados. Top with heated strips of blackened catfish.
• Roll tight. Cut each taco into four pieces. Serve with more Z'Tejas Shallot Ginger Taco Dipping Sauce on the side.

FISH TACOS

Steps:

• Preheat the oven to 400 degrees F. Combine the chili powder, cumin, garlic powder, onion powder, paprika, and salt in a medium bowl.
• Place the cod on a sheet pan and rub generously on both sides with the spice mixture. Bake for 12 to 15 minutes, until the fish is flaky and cooked through. Remove from the oven.
• In a large skillet or directly over a gas burner at medium heat, warm the tortillas briefly, flipping once with tongs. Place on plates.
• Break the fish into large chunks and divide among the tortillas. Top with the avocado slices, cilantro, and cabbage and serve with lime wedges.

THE ULTIMATE FISH TACOS

Steps:

• In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.

EASY FISH TACOS RECIPE BY TASTY

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!

Z TEJAS STUFFED PORK TENDERLOIN

Steps:

• Stuffing:.
• Add all ingredients to mixer and mix well.
• Pork Tenderloin:.
• Butterfly tenderloin and pound out until flat.
• Place stuffing down middle of the tenderloin.
• Place roasted pablono over stuffing.
• Roll tenderloin and secure with butcher twine.
• Brown all four sides of tenderloin.
• Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
• Allow to cool slightly, remove strings, cut into medallions.
• Roasted Garlic Cream Sauce:.
• Using a sauce pan reduce cream by almost half on medium heat.
• Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
• Mix until smooth.