FISH TACOS
Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Pink Sauce: Mix to combine.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
- Remove fish onto plate then flake into large pieces.
- To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!
Nutrition Facts : ServingSize 309 g, Calories 410 kcal, Carbohydrate 38.8 g, Protein 28.3 g, Fat 17.3 g, SaturatedFat 2.9 g, Cholesterol 61 mg, Sodium 378 mg, Fiber 6.1 g, Sugar 3 g
FISH TACOS
Provided by Lourdes Castro
Categories Fish Marinate Sauté Super Bowl Cinco de Mayo Backyard BBQ Seafood Cod Summer Tailgating Family Reunion Party Tortillas
Yield Serves 4
Number Of Ingredients 14
Steps:
- Marinate the Onion
- Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
- Marinate the Fish
- Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
- Cook the Fish
- Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
- Heat the Tortillas
- Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
- Assemble and Serve
- To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
- Garnish with lime wedges and cilantro sprigs.
FISH TACOS WITH CILANTRO CHIPOTLE SLAW
I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.
Provided by ROV Chef
Categories Halibut
Time 1h40m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
- Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
- In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
- Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
- Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
- Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
- Divide the dough into 16 equally sized balls.
- Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
- Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
- I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
- Get a large non stick pan heated over medium ready with half the oil.
- Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
- Extract the first batch and cover with foil while the second batch cooks.
- I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5
MARINATED MEXICAN FISH TACOS SLAW
I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.
Provided by atlantasassybelle
Categories No Mayo Coleslaw
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.
Nutrition Facts : Calories 183 calories, Carbohydrate 21 g, Cholesterol 3.6 mg, Fat 11.4 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 415.8 mg, Sugar 10.4 g
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