FISH TACO BITES
I think these appetizers are better than full-size fish tacos I've had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FISH TORTILLA APPETIZERS
Make and share this Fish Tortilla Appetizers recipe from Food.com.
Provided by Michel Lagace
Categories < 30 Mins
Time 30m
Yield 16 mini tortillas, 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 500°F.
- Peel avocados and cut into slivers. Squeeze the juice out of half the lemon onto the avocado slivers and keep in a bowl.
- Cover a baking pan with cooking paper. Put the cod in the pan and bake fish for 15 minutes. Once cooked, let the cod cool down in a bowl.
- Put a skillet on medium-high heat. When the skillet is hot, heat up the tortillas on each side without toasting them, about 30 seconds each side. Reserve.
- Squeeze the juice of the other half of the lemon on the cod. Season the cod to taste. Flake the cod then toss it to evenly cover it with lemon juice, salt and pepper.
- Spread a bit of tzatziki in each tortilla. cover with avocado slivers, cod, and cilantro. Keep the tortillas folded in half using the bamboo skewers.
- Serve in a presentation plate.
Nutrition Facts : Calories 199, Fat 8.7, SaturatedFat 1.3, Cholesterol 24.4, Sodium 68.5, Carbohydrate 19.3, Fiber 5.6, Sugar 0.8, Protein 13
FISH TACO WRAPS
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 to 8 appetizer servings
Number Of Ingredients 21
Steps:
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
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25 SEAFOOD APPETIZERS WE CAN’T RESIST - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Dec 28, 2021Category Appetizers, Recipe Roundup
- Smoked Salmon Mousse. Hosting a party anytime soon? Impress your guests with this fancy smoked salmon mousse! This elegant appetizer only takes 5 minutes to prepare.
- Crabbies. Crabbies were such a big hit back in the day, but their popularity fizzled down over time. I have no idea why because I love these appetizers!
- Shrimp Dip. This shrimp dip is the perfect accompaniment to crackers and crudites! Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Crab Rangoon. Do you have an air fryer that’s just collecting dust in a cupboard? Time to take it out! This crab rangoon recipe will make you want to use that air fryer all the time.
- Bagels and Lox. I’m such a sucker for smoked salmon. Oh, how I love smoky and tender this meat is! I love it on bread, pizza, pasta, salads, you name it.
- Salmon Patties. Here’s another recipe that’ll make use of that nifty air fryer of yours! If you’re craving a juicy hamburger but trying to cut back on the calories, these salmon patties make a superb alternative.
- Fish Taco Bites. Just the idea of fish tacos for lunch or dinner excites me. These Tex-Mex treats are way too delicious! These bite-sized versions are just as good.
- Crab Cakes. Crab cakes are crunchy on the outside, tender and sweet on the inside. Sure, they’re appetizers, but I don’t mind eating them for lunch or dinner, especially with bread or rice.
- Shrimp Cocktail. Sometimes, the simplest things are the greatest. This is the case for the classic shrimp cocktail. It’s a platter of sweet and plump shrimp with a sweet and tangy dip made with ketchup, lemon juice, and horseradish.
- Clam Dip. If clam is your jam, this dip will get you hooked. With a blend of minced clams, cream cheese, Worcestershire sauce, minced garlic, and lemon juice, this dip is the stuff of seafood legends.
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