Marthas Fish Tacos Recipes

FISH TACOS WITH SALSA VERDE AND RADISH SALAD

Steps:

• Heat broiler, with rack set 4 inches from heat. In a blender, combine cilantro, 2 tablespoons lime juice, 2 tablespoons oil, and 2 tablespoons water; season with salt and pepper. Blend until pureed. Set salsa aside.
• In a small bowl, mix together remaining 2 tablespoons lime juice, remaining tablespoon oil, radishes, scallions, and jalapeno; season with salt and pepper. Set radish salad aside.
• Place tilapia on a rimmed baking sheet; season with coriander, salt, and pepper. Broil until opaque throughout, 4 to 5 minutes; break up into chunks.
• Meanwhile, using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side (or wrap stacked tortillas in damp paper towels, and microwave on high until warm and soft, about 1 minute). To assemble, fill tortillas with fish and radish salad; top with salsa verde and fold.

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.

GRILLED FISH TACOS

Steps:

• Rub fillets with oil and season both sides with salt and pepper. Heat a grill pan over medium-high. Grill fish, flipping once, until cooked through, about 4 minutes per side. Flake fish into large pieces, discarding any bones.
• Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, radishes, cilantro, and scallions. Season with salt. Serve with yogurt and lime wedges.

FISH TACOS

Steps:

• In a large bowl, combine sour cream and lime juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss cabbage, scallions, and minced jalapeno with remaining sour-cream mixture. Season again with salt and pepper.
• In a large nonstick skillet, heat oil and remaining jalapeno half over medium-high heat; swirl to coat bottom of pan. Season fish on both sides with salt and pepper. In two batches (starting with larger pieces), cook fish until golden brown on all sides, 5 to 6 minutes. Discard jalapeno.
• Meanwhile, warm tortillas according to package instructions.
• To make tacos, fill tortillas with slaw, fish, and fresh cilantro leaves. Drizzle with reserved sour-cream mixture. Serve immediately.

FISH TACOS WITH CABBAGE AND LIME

Steps:

• Heat broiler, with rack in highest position. Pat fish dry with paper towels and gently coat with oil on a rimmed baking sheet. Season with salt and pepper. Broil until fish is browned on top and flesh is opaque throughout, 5 minutes.
• Meanwhile, in a small bowl, combine sour cream, lime zest and juice, and a few dashes hot sauce. Season with salt and pepper. Toast corn tortillas over a kitchen burner using tongs or wrap in parchment-lined foil and heat in oven, 5 minutes. Divide fish evenly among tortillas and top with cabbage, cilantro, and onion. Serve with lime sour cream and lime wedges.

SEARED HALIBUT TACOS WITH GRAPEFRUIT-AVOCADO SALSA

Steps:

• Make salsa: Combine grapefruit, avocado, onion, cilantro, jalapeno, and lime juice in a medium bowl. Season with salt and set aside.
• Heat oil in a large skillet, preferably cast-iron, over medium-high heat. Season halibut generously with salt and pepper and sear, undisturbed, until golden brown, 2 to 3 minutes. Flip and continue cooking until golden and flaky, 2 to 3 minutes more. Remove and let cool slightly, then flake with a fork.
• Toast tortillas over a gas burner, turning, until lightly charred, about 1 minute. Top with fish, salsa, and cabbage.

GRILLED-FISH TACOS WITH ROASTED-CHILE-AND-AVOCADO SALSA

Steps:

• Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut peppers in half and remove seeds.
• Add peppers to the jar of a blender along with avocado, 1/4 cup olive oil, 1/4 cup chopped onion, 1/4 cup cilantro leaves, lime juice, 1/4 teaspoon salt, and 3 tablespoons water. Blend until smooth; set aside.
• Preheat a grill pan over medium heat. Season halibut with remaining salt and pepper. Rub both sides of fish with remaining 3 tablespoons olive oil and transfer to grill pan. Cook, turning once, until cooked through, about 4 minutes per side. Remove from grill and cut into small pieces.
• Divide fish evenly among the tortillas. Place 1 tablespoon chopped onion and 1 tablespoon cilantro leaves over fish. Top each with a piece of tomato. Add salsa and squeeze over lime halves; serve immediately.

CRACKLING FISH TACOS

Steps:

• Place garlic and a pinch of salt on work surface. Mash into a paste using the flat side of a chef's knife.
• In a medium bowl, stir together garlic paste and Worcestershire sauce; season with salt and pepper. Add fish, and gently toss to coat. Let marinate for 10 minutes.
• Add flour to bowl, and gently toss until each piece of fish is lightly coated.
• Heat 2 inches of oil in a heavy-bottomed pan over medium heat. Test oil with a small cube of bread; it will sizzle when oil is hot enough to fry. Working in small batches, shake off any excess flour and add fish to oil; do not overcrowd the pan. Cook until golden brown, turning halfway through, about 6 minutes. Using a slotted spoon, transfer fish to a paper towel-lined plate to drain; repeat with remaining fish.
• To serve, evenly spread a dollop of tartar sauce on a tortilla; top with cucumber, 3 or 4 pieces of fish, arugula, cilantro, and 1 teaspoon of zest. Fold right side of tortilla over filling, and roll to enclose filling, leaving one end open. Repeat with remaining ingredients. Serve with additional tartar sauce and lime wedges.