Zesty Lime Fish Tacos Recipes

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LIME FISH TACOS



Lime Fish Tacos image

"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 7 servings.

Number Of Ingredients 11

1 pound red snapper or orange roughy fillets
1 garlic clove, minced
2 tablespoons butter
7 teaspoons lime juice, divided
1/4 teaspoon white pepper
2 tablespoons reduced-fat sour cream
2 tablespoons fat-free mayonnaise
Dash hot pepper sauce
7 flour tortillas (8 inches), warmed
1 cup shredded lettuce
1 cup chopped fresh tomato

Steps:

  • Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

Nutrition Facts :

SPICY FISH TACOS WITH FRESH LIME SAUCE



Spicy Fish Tacos with Fresh Lime Sauce image

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

1 pound tilapia fillets
2 tablespoons taco seasoning mix
1 tablespoon olive oil
1 (4.6 ounce) package taco shells
1 (6 ounce) container plain yogurt
1 teaspoon lime juice
1 teaspoon white sugar
½ teaspoon grated lime zest
¼ teaspoon salt
4 cups coleslaw mix
2 tablespoons chopped fresh cilantro
1 small jalapeno chile, seeded, finely chopped
1 tomato, seeded and diced

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

FISH TACOS



Fish Tacos image

These fish tacos are a delicious combination of crispy beer-battered fish, spicy avocado lime cream and pico de gallo. Recipe courtesy Chuck Hughes

Provided by Chuck Hughes

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 39

2 cups/ 500ml plain thick yogurt or 2 sour cream
4 avocados, pitted, peeled and chopped
1 jalapeno pepper, seeded and chopped
1 lime, zest and juice of
1 handful fresh cilantro leaves, chopped
3 drops green chili sauce, such as Tabasco
salt & freshly ground black pepper
2 tablespoons/ 30ml olive oil
2 tomatoes, seeded and chopped
1 garlic clove, minced
1 onion, finely chopped
1 red bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 lime, juice of
1 handful fresh cilantro leaves, chopped
salt & freshly ground black pepper
3 cups/ 750ml all-purpose flour
1/4 cup/ 60ml cornstarch
1 tablespoon/ 15ml baking powder
salt & freshly ground black pepper
2 1/2 cups/ 625ml beer (2 bottles)
2 eggs, beaten
canola or peanut oil, for frying
1 lb haddock fillet, cut into large cubes (450 grams)
homemade tortilla, recipe follows
iceberg lettuce, finely shredded
spicy green chili sauce, recipe follows
2 cups/ 500ml very fine cornflour (masa harina)
1 teaspoon/ 5ml salt
24 hot green chili peppers (such as jalapeno, poblano, hatch or Cubanelle)
1/4 cup/ 60ml olive oil
salt
1 onion, finely chopped
2 tablespoons/ 30ml distilled white vinegar
1 tablespoon/ 15ml coriander seed, ground
3 garlic cloves, minced
1 pinch sugar
1/4 cup/ 60ml chopped fresh cilantro
fresh ground black pepper

Steps:

  • For the avocado cream:.
  • Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.
  • For the pico de gallo:.
  • Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.
  • For the fish:.
  • Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps).
  • Heat the oil in a deep fryer to 350 degrees F (180 degrees C).
  • Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.
  • Drain on paper towels and season with salt and pepper.
  • For serving:.
  • Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.
  • Homemade Tortillas:.
  • Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.).
  • Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.
  • Spicy Green Chili Sauce:.
  • Preheat the oven to 450 degrees F (225 degrees C).
  • Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.
  • Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks.
  • Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.

EASY CHILI AND LIME FISH STREET TACOS



Easy Chili and Lime Fish Street Tacos image

These amazing fish tacos are made with tilapia fillets that are grilled and seasoned to perfection with lime juice and chili.

Provided by Fioa

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 11

2 tilapia fillets
3 tablespoons lime juice, divided
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
2 tablespoons olive oil
16 (5 inch) corn tortillas
2 cups tomatillo salsa
1 avocado
½ cup sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat grill to medium heat and lightly oil the grate.
  • Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, and chili powder. Brush both sides of each fillet with olive oil.
  • Grill tilapia on preheated grill until fish flakes easily with a fork, about 5 minutes on each side.
  • Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with flaked tilapia. Top with tomatillo salsa, avocado, and sour cream. Sprinkle with cilantro and 1 tablespoon lime juice.

Nutrition Facts : Calories 506.4 calories, Carbohydrate 57.8 g, Cholesterol 33.1 mg, Fat 23.9 g, Fiber 11.8 g, Protein 21 g, SaturatedFat 6.4 g, Sodium 1449.6 mg, Sugar 5.4 g

CRISPY FISH TACOS (COOKING THE COSTCO WAY)



Crispy Fish Tacos (Cooking the Costco Way) image

Make and share this Crispy Fish Tacos (Cooking the Costco Way) recipe from Food.com.

Provided by MarylandMomof3

Categories     Tilapia

Time 22m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 14

8 frozen fish sticks, Trident brand Ultimate fish sticks
8 corn tortillas (crispy)
1 cup sour cream
1 jalapeno pepper, diced
1 lime, juice of
2 teaspoons cumin
salt and pepper
2 cups lettuce, shredded
1/2 cup salsa
1/4 cup red onion
1 cup tomatoes, diced
1/4 cup cilantro
2 tablespoons lime juice
1/2 cup cheddar cheese, shredded

Steps:

  • Bake fish sticks as directed.
  • Combine sauce ingredients in a small bowl.
  • Place 1 fish stick on each corn tortilla, add a little sauce, top with garnishes, and enjoy!

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