My Texas Fish Tacos Recipes

MY TEXAS FISH TACOS

My Texas Fish Tacos image

These tacos are plain incredible. We were expecting them to be good but were overwhelmed by the impact of all the flavors when the ingredients were mixed together. The marinade for the fish would be fun to try in other fish dishes as well. We think it would be good to use on the grill or even on a plank. The hint to squeeze...

Provided by Shell Lucas

Number Of Ingredients 26

Ingredients

WHITE SAUCE
1/2 c yogurt, plain and non-fat
1/2 c mayonnaise dressing
1 lime, juiced
1 jalapeno peppers
1 tsp minced capers
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp ground cayenne pepper
FISH
1 lime, juiced
11/2 Tbsp tequila
1 tsp ground cumin
1 tsp salt
1 tsp black pepper ***read instructions for mixing fish ingredients
2 c all-purpose flour
4 Tbsp Old Bay seasoning
olive oil to coat pan
1 lb white fish 1 inch wide by 3-4 inch long, like bass or cod
TO ASSEMBLE
10 8-inch tortillas
1 c shredded white cabbage
1 c shredded red cabbage
1 c chopped cilantro
1/2 c thinly sliced red onion
2 avocados, sliced

Steps:

1. SAUCE: In a medium bowl, mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin, and cayenne.
2. FISH: In a medium bowl, combine the lime juice, tequila, cumin, salt and pepper. Mix throughly. Add fish and toss to coat; marinate for 10 minutes.
3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat the bottom of the pan and lightly fry your fish until golden brown.
4. Place fried fish on paper toweling to drain.
5. Drizzle the same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat.
6. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicy! Squeeze it all over the taco once you have it ready to eat! YUM YUM!

SOUTHWESTERN FISH TACOS

Southwestern Fish Tacos image

These bright tacos take me on an instant trip to sunny Southern California. The recipe has been on my family's most requested list for years. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced fresh cilantro
4 teaspoons taco seasoning
1/2 pound cod or haddock fillets, cut into 1-inch pieces
1 tablespoon lemon juice
1 tablespoon canola oil
4 taco shells
Optional ingredients: Shredded lettuce, chopped tomato and lime wedges

Steps:

For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

Nutrition Facts : Calories 506 calories, Fat 38g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 852mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.

GRILLED TEX-MEX FISH TACOS

Grilled Tex-Mex Fish Tacos image

These grilled tacos combine two of our favorite foods, fish and Tex-Mex. They remind us of living on the Texas Gulf Coast. Now that we live in Colorado I have to make all our favorite seafood and Mexican dishes to our liking! Serve with creamy slaw and add avocado slices or any favorite taco toppings.

Provided by Mountain Girl

Categories Main Dish Recipes Taco Recipes

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

¼ cup olive oil
¼ cup chili powder
2 teaspoons Mexican oregano
2 teaspoons cumin seeds, toasted and ground
1 teaspoon ground chipotle chile powder
1 teaspoon salt
1 teaspoon ground coriander
1 lime, zested and juiced
1 ½ pounds tilapia fillets
½ (8 ounce) package cream cheese, softened
2 tablespoons plain yogurt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, or more to taste
½ teaspoon ground cumin
2 tablespoons olive oil
12 (6 inch) corn tortillas, warmed

Steps:

Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
Serve on warm tortillas with chipotle spread.

Nutrition Facts : Calories 444.4 calories, Carbohydrate 29.7 g, Cholesterol 62.5 mg, Fat 24.4 g, Fiber 6 g, Protein 29.1 g, SaturatedFat 6.8 g, Sodium 591.1 mg, Sugar 1.5 g

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