CRISPY FISH TACOS WITH PICO DE GALLO
My favourite fish recipe for Summer, these crispy fish tacos are coated in buttermilk and a delicious crispy batter, before being piled into toasted tortillas and topped with fresh pico de gallo.
Provided by Nicky Corbishley
Categories Dinner
Time 30m
Number Of Ingredients 24
Steps:
- Place the sliced fish fillets in a bowl with the buttermilk, salt, white pepper and garlic salt. Mix together, place in the fridge to marinate for 20-30 minutes (it doesn't need to marinate for too long as the fish is already tender).
- Heat around 1 inch of oil in a large frying pan on a medium-high heat until hot. Preheat the oven to a low heat to keep the fish warm once cooked.
- Mix together the fish coating ingredients (except the oil) in a bowl. Take the fish out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the fish in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the fish is coated.
- Place the fish pieces carefully in the oil, 4-5 pieces at a time and fry, turning once until golden and crispy (about 3-4 minutes per batch). Once cooked, removed from the oil with a slotted spoon, place on a baking tray and place in the oven to keep warm. Repeat with the rest of the fish.
- Meanwhile, mix together all of the pico de gallo ingredients in a bowl.
- Heat a second large frying pan on a high heat and add a tortilla to the dry pan. Cook until lightly browned, then turn over and cook the other side until lightly browned (should take around 30-60 seconds each side). Place on a plate and repeat with the rest of the tortillas.
- Mix together the mayonnaise and sriracha and put to one side.
- Now it's time to assemble. Place a taco on a plate and top with 2-3 pieces of the cooked fish. Spoon on a tbsp of the pico de gallo and drizzle on a little of the sriracha mayo.
- Repeat until you have filled all 6 tacos, then serve immediately.
Nutrition Facts : Calories 396 kcal, Carbohydrate 40 g, Protein 21 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 44 mg, Sodium 1485 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
EASY SHEET PAN FISH TACOS
Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.
Provided by NicoleMcmom
Categories Mexican Fish Tacos
Time 30m
Yield 4
Number Of Ingredients 23
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
- Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
- Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
- While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
- Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
- Char tortillas over a gas flame.
- Remove fish from the oven and flake it with a fork.
- Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.
Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
FISH TACOS WITH PICO DE GALLO
Easy pan fried fish tacos with pico de gallo salsa. They are similar to Baja style fish tacos except the fish is lightly floured and pan fried instead of battered and deep fried. The taste of the fish is more delicate.
Provided by Douglas Cullen
Time 45m
Number Of Ingredients 14
Steps:
- Cut the tomato in quarters. Remove the seeds and pulp and discard.
- Cut the tomato quarters in 1/4" pieces.
- Cut the onion into 1/4" pieces.
- Cut the stem off the jalapeño then cut the jalapeño into quarters. Remove the seeds and veins.
- Finely chop the jalapeño.
- Finely chop the cilantro.
- Place all the chopped ingredients into a bowl. Sprinkle with the salt and squeeze the juice of the lime over the ingredients.
- Mix with a spoon until all of the ingredients are evenly dispersed.
- Set aside while you prepare the fish tacos.
- In a mixing bowl, add the flour, black pepper, paprika, and salt. Mix well.
- Rinse and dry the 8 leaves of romaine lettuce.
- Cut the fish into 2" to 3" pieces.
- Coat the pieces of fish in the flour mixture and set aside.
- In a large frying pan heat the cooking oil to medium hot.
- Fry the fish for about 3 minutes per side.
- Place the cooked fish on a plate covered with paper towels to absorb the excess oil.
- Heat the tortillas in a frying pan or comal.
- Warm the tortillas on a hot griddle or comal until pliable.
- On each tortilla, place 1 leaf of lettuce, 1 or 2 pieces of cooked fish.
- Top with a spoonful of pico de gallo and serve with a halved lime on the side.
Nutrition Facts : Calories 450 kcal, Carbohydrate 48 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 928 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
EASIEST FISH TACOS, RED RICE AND BLACK BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 46
Steps:
- For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
- Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
- Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
- For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
- Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
- For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
- Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
- For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
- To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
- When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
- Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
- Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.
CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
- In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
- Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
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