FISH TACO RECIPES

Grilled Fish Tacos Recipe

2011-08-24T05:57:00.000-07:00

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

2011-08-22T21:03:00.000-07:00

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

2011-08-12T21:00:00.000-07:00

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

2009-09-22T20:55:00.000-07:00

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

2009-09-22T20:52:00.000-07:00

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

2009-05-11T06:53:00.000-07:00

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

2009-05-11T06:51:00.000-07:00

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

2009-05-11T06:49:00.000-07:00

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

2009-05-11T06:16:00.000-07:00

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.)