Mama Dees Fish Tacos 2 Ways Recipes

THE BEST FISH TACOS

Steps:

• Prepare fish according to your favorite method.
• Heat up tortillas.
• Load tortillas full of fish, toppings and sauce.

MAMA DEE'S FISH TACOS, 2 WAYS

Steps:

• Heat oil in deep fryer or a deep skillet to 350 degrees. Cut fish into sticks about 1" x 3". Dry with paper towels and set aside. Option #1: Use batter from mix to coat and fry fish or Option #2: You can make it with the seasoned flour coating. Mix flour and seasonings in a shallow dish. Dredge fish in flour mixture and fry until golden brown. Drain on paper towels. Option #3: One I have used as a short cut lately and it tastes great. I use Van De Kamp fish sticks that are made with whole fish fillets. Bake them in the oven until crispy. This is the way I made them for the picture. Option #4 Grill or broil the fish and make your tacos lighter even with all the toppings..
• It is best to make the tartar sauce several hrs ahead so flavors will marry. Place 1/2 of a bag of slaw mix and the lettuce in a bowl. Squeeze the juice of a 1 lime and chili powder over slaw mix and toss together. Set aside.
• Heat corn tortillas in the microwave until soft and warm. Stack 2 tortillas together and assemble tacos this way: smear 1 - 2 Tbl. tartar sauce onto tortilla and then 3 - 4 fish sticks, slaw, tomatoes, avacado, more lime or not, pico de gallo And sour cream if desired. Enjoy!

MARTHA'S FISH TACOS

Steps:

• Spread corn with butter and sprinkle with salt and pepper. Grill, covered, over medium heat until tender, 10-12 minutes, turning occasionally., Meanwhile, sprinkle fish with 1 teaspoon chili powder. On a lightly oiled grill rack, grill fish, covered, over medium heat until fish flakes easily with a fork, 7-9 minutes., Cool corn slightly; remove kernels from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 tablespoon lime juice, cilantro, lime zest and the remaining chili powder., Drizzle remaining lime juice over fish; cut into 1/2-in. cubes., Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

FISH TACOS

Steps:

• Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
• Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
• In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
• To cook and assemble:
• Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
• Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
• While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
• Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

CHIPOTLE FISH TACOS

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

FANTASTIC FISH TACOS

Steps:

• For sauce, in a small bowl, mix mayonnaise, lime juice and milk; refrigerate until serving., In a shallow bowl, whisk together egg and water. In another shallow bowl, toss bread crumbs with lemon pepper. Dip fish in egg mixture, then in crumb mixture, patting to help coating adhere., Place a large nonstick skillet over medium-high heat. Add fish; cook 2-4 minutes per side or until golden brown and fish just begins to flake easily with a fork. Serve in tortillas with toppings and sauce.