FISH TACOS WITH BERRY SALSA
I dreamed up this dish while lying in bed one night. I wasn't sure how the recipe would turn out, but when I tried it, I was so proud to call it mine. Can't find jicama? Swap in a tart apple. -Emily Rigsbee, Bloomington, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt., Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese.
Nutrition Facts : Calories 329 calories, Fat 8g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 599mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
FISH TACOS WITH STRAWBERRY SALSA
Provided by Kerri Conan
Categories Fish Bake Backyard BBQ Dinner Lunch Strawberry Seafood Halibut Summer Grill Grill/Barbecue Healthy Cabbage Self Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.
FISH TACOS WITH ROASTED TOMATILLO SALSA
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
- In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
- In a large bowl, beat the egg with the milk and water. Add the flour, Essence, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels, and season lightly with the Essence. In a large bowl, mix the cabbage with the sour cream, lime juice and cumin, tossing to coat.
- To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately.
- Preheat the oven to 400 degrees F.
- Place the tomatillos, garlic and onion on a baking sheet. Drizzle the vegetables with the olive oil. Season with salt and pepper. Roast the vegetables in the oven until browned and softened, about 15 to 20 minutes. Remove the vegetables from the oven and place the tomatillos and onion in a food processor. Squeeze the garlic cloves out of their peels into the food processor. Add the jalapeno, juice of 1 lemon and lime to the vegetables. Pulse until the mixture is fully incorporated but not pureed. Season the salsa with salt and pepper, to taste, and set aside.
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
FISH TACOS WITH GREEN JALAPEñO SALSA & CHILLI CREAM
Cubed white fish is marinated, skewered and barbecued in this easy Mexican recipe - pile onto corn tortillas with spicy mango salsa
Provided by Jennifer Joyce
Categories Main course
Time 30m
Number Of Ingredients 20
Steps:
- In a shallow dish, mix the fish with the lime zest and juice, honey and olive oil. Cover and leave to marinate for 30 mins in the fridge. In a small bowl, mix together the spices and sugar with a little salt. Remove the fish, and skewer it onto wooden or metal skewers. If using wooden skewers, soak them in water for 10 mins first. Dust with the spices and seasoning. Chill until ready to cook.
- Next, make the salsa. Put the red onion in a bowl, cover with the lime juice and let sit for 5 mins. Add the remaining salsa ingredients and season. In another bowl, mix together the ingredients for the chilli cream and season.
- Heat the barbecue or griddle. Cook the fish for 2-3 mins each side on direct heat until grill marks appear and it feels firm. Serve the fish with warm corn tortillas, cabbage, radishes, the chilli cream, mango salsa, extra chipotle sauce, Tabasco or other hot sauce and lime wedges for squeezing over.
Nutrition Facts : Calories 299 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium
COD WITH RASPBERRY SAUCE
My sister-in-law shared this recipe with me. I am not usually crazy about fish, but the fresh raspberry sauce makes this cod simply scrumptious. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Reserve 1/2 cup raspberries. In a small saucepan, combine water, brown sugar, vinegar and remaining raspberries; bring to a boil. Reduce heat; simmer, covered, until sugar is dissolved and raspberries have broken down, 4-6 minutes, stirring occasionally. Press raspberry mixture through a fine-mesh strainer into a bowl; discard seeds. Stir in 1/2 teaspoon salt and 1/8 teaspoon pepper; return to pan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is reduced to 1/2 cup, 2-3 minutes., In a small bowl, stir butter until smooth. Stir in remaining salt and pepper. Spread butter mixture over fillets., In a large cast-iron or other ovenproof skillet, heat oil over medium heat. Add fillets; cook 1-2 minutes on each side. Bake until fish just begins to flake easily with a fork, 6-8 minutes. Serve with sauce. Top with reserved raspberries and, if desired, mint.
Nutrition Facts : Calories 363 calories, Fat 20g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 776mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 28g protein.
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GRILLED FISH TACOS WITH LIME SALSA • CURIOUS CUISINIERE
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5/5 (1)Category DinnerCuisine MexicanTotal Time 40 mins
- Mix ingredients together in a small bowl. Refrigerate for 10 minutes or until ready to use. (Can be made a day ahead of time.)
- Toss the diced tomatoes with salt. Set in a fine strainer over a bowl and let drain for 15 minutes.
- Mix the seasonings together in a bowl. Rub the seasoning all over the fish. Let stand 10 minutes.
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Estimated Reading Time 8 mins
- Add strawberries, halved blackberries, whole blueberries, diced habanero to a bowl; drizzle honey over mixture then add green onion, cilantro, mint and basil. Add lime juice and zest, plus salt to taste; stir gently and set aside.
- Cut thawed fish into 2″ strips (sized to fit inside taco shells) and pat dry with paper towel. Meanwhile, heat about 2-3 cups of oil in a large, deep skillet OR enough to reach up sides of pan about 2″ high. While the oil is heating to about 360ºF (use a thermometer or a deep fryer), in a medium bowl mix together tapioca flour, baking soda, salt and garlic powder. Whisk in eggs and vinegar. Batter will seem thick and hard to stir at first, but will smooth out to a medium thickness.
- Dip dried fish fillets in batter, fully coated and carefully place into skillet. You may need to turn the fish if oil is not high enough. Fry about 3 minutes each side before placing on paper towel lined bowl. Fish should reach internal temperature of 145ºF, and coating golden brown.
- Prepare shells with shredded cabbage, top with fish, berry salsa, avocado slices and lime crema; enjoy!
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