Grilled Fish Tacos Recipe

Grilled Fish Tacos Recipe

Fish Taco Recipe Ingredients

• 2 cups chopped white onion, divided
• 3/4 cup chopped fresh cilantro, divided
• 1/4 cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1 pound tilapia, striped bass, or sturgeon fillets
• Coarse kosher salt
• 1 cup mayonnaise
• 1 tablespoon milk
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• 1/2 small head of cabbage, cored, thinly sliced
• Salsa Verde
• Lime wedges

Fish Taco Recipe Instructions

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.
scallop-fish-tacos

Scallop Fish Tacos

Scallop Fish Tacos

FISH TACO RECIPE INGREDIENTS

• 1/2 pound sea scallops
• Freshly squeezed lemon juice or lime juice
• Seasoning salt
• 1 cup shredded cabbage
• 3 to 4 green onions, thinly sliced (white part and some of the green)
• 1/4 cup fresh chopped cilantro
• 2 tablespoons light mayonnaise
• 1 tablespoon cider vinegar
• Splenda to taste*
• Dash of Tabasco
• Salt and pepper to taste
• 2 (6-inch) flour or wheat low-fat tortillas, warmed

FISH TACO RECIPE INSTRUCTIONS
* Splenda is the trade name for the new dietary sweetener sucralose. This non-calorie sweetener is derived from sugar.

Wash the scallops gently and pat dry with some paper towel. In a large resealable plastic bag or a bowl, add scallops; sprinkle lemon juice and seasoning salt over the scallops and toss to coat. Cover and refrigerate at least 30 minutes but no more than 1 hour.

In a medium-size bowl, combine cabbage, green onions, cilantro, mayonnaise, cider vinegar, Splenda, Tabasco, salt, and pepper. Cover and refrigerate until ready to use.

When ready to cook, remove scallops from refrigerator. Drain well, and pat dry (be sure that they are well dried before cooking, so the surface sears, rather than steams).

In a large non-stick frying pan that has been sprayed with olive oil cooking spray, heat over medium-high heat until hot but not smoking. When the pan is hot, Add the scallops and sear on each side for 2 to 3 minutes until rich golden brown on each side and moist, yet cooked through in the center. Remove scallops from pan to avoid over cooking while plating (scallops are muscles and will toughen with overcooking).

Wrap tortillas in paper toweling and warm in microwave. Spoon 1/2 cup of cabbage mixture onto each tortillas. Add 1/2 of the scallops. Fold in sides and roll up to serve...enjoy it!
fish-tacos-recipe-1

Fish Tacos Recipe 1

Fish Tacos Recipe 1

Fish Taco Recipe Ingredients:

* 1-1/2 pounds cod fish
* 3/4 cup baking mix, such as Bisquick or Jiffy, divided
* 1 large egg
* 2/3 cup seltzer water
* 1 cup flour
* 1 Tbsp. chili powder
* peanut oil for frying
* 6 corn tortillas

For Cilantro Cream Sauce:
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 Tbsp. lime juice
* 1/4 cup finely-chopped fresh cilantro
* 1/2 tsp. chili powder
* shredded cabbage, guacamole, salsa verde

FISH TACO RECIPE INSTRUCTIONS:

1. Cut fish into long strips, about 1/2-inch wide.
2. In a large shallow dish, whisk together the baking mix, egg and seltzer water. Set aside.
3. Spread flour out in an even layer in a separate shallow dish. Sprinkle chili powder over.
4. Pour oil into a large skillet with deep sides to a depth of 3/4-inch. Heat over medium-high heat to 350 degrees.
5. Using tongs, dip fish first in the flour mixture, shaking off the excess, then in the baking mix-seltzer water mixture.
6. Slip the fish into the oil gently, standing back to avoid getting splattered with hot oil.
7. Cook 2 minutes on each side. Remove to a plate covered with paper towels to drain.
8. Repeat with remaining fish.
9. Warm corn tortillas in the microwave according to package directions.
10. Stir together ingredients for the cilantro cream sauce until well-combined.
11. To assemble tacos, place some cabbage in the center of a corn tortilla. Top with a tablespoon or two of the cilantro cream sauce. Top with several strips of fish. Add guacamole and salsa verde to your taste. Wrap and eat.

San Felipe Fish Taco

San Felipe Fish Taco Recipe
A nice fish taco recipe to try !
Ingredients

• 2 lb firm-fleshed fish fillets
• 1/2 c unbleached flour
• 2 eggs; separated
• 1/2 ts garlic salt
• 1 ts oregano
• 1/2 ts black pepper
• 1/4 ts cayenne pepper
• 3/4 c beer; room temperature
• 3/4 c unbleached flour
• 2 c canola oil
• 18 fresh corn tortillas
• SALSA BLANCA:
• 1/2 c mayonnaise
• 1/2 c plain yogurt; or sour cream
• 1/2 ts salt
• 1 3/4 c shredded cabbage; Napa
• ROSARITO BEACH SALSA:
• 1/2 c oil
• 10 chiles de arbol
• 2 tomatoes
• 1/2 c tomato sauce; canned
• 1/2 ts salt

Instructions

Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter. Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk egg whites until they resemble soft whipped cream, then fold
gently into batter. Set aside. This batter holds up quite well for up to 1 hour.
Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish turns a deep gold, turning so it browns evenly. Remove to crumpled paper towels to drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or in oven.)

For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup.

For the Rosarito salsa: Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red. This step gives the salsa an incomparable smoky flavor. Remove to paper towels and blot off oil. While the chilies are cooling, broil the tomatoes about 5 minutes,
turning once. Remove cores and most of the skin. Stem chilies and break pods into pieces.
Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks. Use for tacos and over eggs. Makes 1 cup.

Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and drizzle with Rosarito Beach Salsa. The fish taco recipe is ready...Eat immediately. Makes 18 tacos.

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.