Fish Taco Recipe

Fish Taco Recipe

Ingredients

• 1/4 cup fresh lime juice, (juice of 2 limes)
• 1 Tbsp olive oil
• 1 Tbsp cumin powder
• 1 Tbsp chili powder
• 1/2 Tbsp oregano
• 1/2 tsp black pepper, freshly ground
• 1 1/2 pounds halibut steaks, (four steaks)
• 4 flour tortillas, 10-inch diameter)
• 2 cups black beans, canned, or made from scratch
• 1 cup salsa
• 1 cup Monterey Jack cheese, shredded
• 16 oz. sour cream

INSTRUCTIONS

In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.

Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.

While fish is cooking, wrap tortillas in foil and place on grill to heat.

Place black beans in a microwave-safe dish, cover and heat in the microwave.

When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa. The fish taco recipe is ready to serve...nice one !

Broiler option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.

Easy Fish Tacos Recipe

Easy Fish Tacos Recipe

Ingredients:

• 1 box (8 1/2 oz size) frozen sole fillet -- bread-crumb coated
• 1/3 cup mayonnaise
• 3/4 cup fresh tomato salsa
• 6 corn tortillas -- warmed
• 1/2 small green cabbage -- shredded
• 12 fresh cilantro leaves -- chopped
• 3 limes -- quartered

Instructions:

Bake fish fillets according to package directions. Combine mayonnaise and salsa in a bowl and mix well. Cut each sole fillet in half lengthwise and place in the center of a warm tortilla. Top the fish with 1/4 cup of cabbage and a sprinkle of cilantro. Spoon 3 tablespoons of the mayonnaise and salsa sauce over the top. Fold
each taco in half and serve with 2 lime quarters to squeeze on it. The fish taco recipe is ready to serve...enjoy the taco....nice !

Cod Tacos with Salsa Recipe

Cod Tacos with Salsa Recipe...a nice fish taco recipe...try it !

Ingredients:

• 1 cup fresh orange, peeled and segmented
• 1/2 pound avocados, peeled and pitted
• 1 ounce fresh lime juice
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro
• crushed red pepper flakes to taste
• salt to taste
• 6 cod fillets
• 4 tablespoons olive oil
• lemon-pepper seasoning to taste
• 1 ounce fresh lime juice
• corn tortillas

Directions:

Prepare salsa: cut oranges and avocados into 1/2 inch chunks. Combine with lime juice, onions and cilantro in bowl. Add pepper flakes and salt to taste.

For each serving, saute a cod fillet in 1/2 tablespoon oil; season with lemon-pepper. Sprinkle fillet with 2 teaspoons lime juice. Break cod into chunks. Spoon cod and approximately 2/3 cup salsa onto a double layer of tortillas. Fold over to serve.

Chipotle Fish Tacos Recipe

Chipotle Fish Tacos Recipe

Ingredients:

• 1/2 cup olive oil
• 3/4 lime juice -- fresh
• 1/4 teaspoon chili powder
• 1 tablespoon garlic -- finely chopped
• 4 filets tilapia, red snapper, or orange roughy

***Salsa Fresca***

• 3 ripe tomatoes -- seeded and chopped
• 1/2 cup red onion -- diced
• 1 serrano chile -- seeded and diced
• 2 tablespoons cilanto -- chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• salt and pepper

***

• 2 chipotle chiles in adobo sauce -- finely chopped
• 1/2 cup heavy cream or creme fraiche
• 1 tablespoon lime juice
• salt and pepper to taste
• 12 corn tortillas 6 inch
• 2 cups cabbage -- shredded

INSTRUCTIONS:

In a non-reactive bowl, mix together the olive oil, 3/4 lime juice, chili powder, and garlic. Add the fish and allow to marinate for at least 30 minutes but not more than 2 hours.
In a medium bowl, combine all salsa ingredients. Set aside for at least 30 minutes to allow flavors to blend.
Strain the chipotle into a small bowl to remove the seeds. Discard the seeds; stir the cream or creme fraiche and the 1 Tbsp of lime juice into the bowl with the chipotle. Set aside.
Preheat a barbecue grill. Drain the fish from the marinade, sprinkle with salt and pepper, and cook on the hot grill until cooked through, about 2 minutes per side. Cut into strips and transfer to a warm plate.

Wrap the tortillas in a clean, wet dishtowel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1 to 2 minutes.

To serve, put the warm fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in separate dishes in the center of the table.
Have each person make their own tacos, adding the ingredients of their choice. The fish taco recipe is ready to serve....enjoy the taco....nice one !

Baja Fish Tacos Recipe

Baja Fish Tacos Recipe

Ingredients:

• 1 lime Juiced
• 1 pound fresh red snapper fillets, cut into 3 X 1 inch strips
• 1/4 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon chile powder
• 1 1/2 teaspoon crushed dried oregano leaves
• 1 teaspoon dried cumin powder
• 1/2 teaspoon salt
• Canola oil for frying
• 8 7" corn or flour tortillas, wrapped in foil and kept warm in a 250 degree oven
• 2 cups green cabbage, shredded
• Quartered limes
• Purchased or homemade salsa
• Sliced avocado

***Chipotle Cream***

• 1/2 cup reduced-fat sour cream
• 2 chipotle chilies in adobo, minced
• 1/2 lime Juiced
• Dash of sugar
• Salt to taste

Directions:

Toss the snapper pieces in the fresh lime juice and marinate for ten minutes. Meanwhile, combine the flour, cornmeal, chile powder, oregano, cumin and salt in a large, shallow bowl. Heat the canola oil to a depth of 1/2-inch in a large heavy skillet over medium-high heat until a small amount of flour sizzles when flicked into the pan. Dredge the fish in the flour mixture and fry in batches until golden and cooked through, about 7 to 10 minutes per batch. Drain on paper towels and keep warm in the oven until ready to serve.

To serve, place two tortillas on each plate and divide the fish evenly down the middle of each. Top with cabbage and drizzle with Chipotle Cream. Pass limes, salsa and avocado at the table.
Chipotle Cream Stir all ingredients together in a bowl and add salt to taste. Let stand at least 10 minutes to let flavors blend. (May be made up to 1 day ahead. Refrigerate and the fish taco recipe is ready to serve.)