Best Fish Tacos Recipes

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

TASTY FISH TACOS

Steps:

• In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
• Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
• Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
• Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
• To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
• Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
• Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
• Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

THE ULTIMATE FISH TACOS

Steps:

• Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
• Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
• Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
• To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

FISH TACOS

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
• Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

EASY FISH TACOS

Steps:

• Make the fish taco sauce: In a small bowl, combine the sour cream, mayonnaise, lime juice, and hot sauce (if using) for the taco sauce. Stir until combined.

ER'S BEST FISH TACOS IN THE WORLD!!

Steps:

• Making the cabbage - Shred cabbage into a large mixing bowl and add 2 tablespoons limejuice, toss and let sit.
• Making Shells - Using a Panini press, skillet or grill set on high heat, press and heat tortillas (two at a time or whatever will fit without overlapping) until tortillas are crisp yet still malleable. Remove from heat form into taco shell then set aside. Shells should be a balance of crispy and soft.
• Making the Sauce - In a small mixing bowl combine mayonnaise, 2 tablespoons lime juice, cilantro and finely diced red onion. Mix until well-combined, let sit.
• Making the Fish - Lightly coat fish in olive oil and season with sea salt and fresh cracked pepper. In the same device used to heat the tortillas, set to high heat and cook fish for 4-5min flipping after 3min. remove from heat, shred and place in serving dish.
• Assembling your best Fish Taco - Recipe works best as a communal dining experience! Place all of the taco separates in the dinning area and allow each person to build their own taco.
• The foundation - Take a taco shell a place a generous portion of shredded cabbage in the shell filling it ¾ of the way full.
• Putting the fish in "Fish Taco" - Place a medium size portion of the shredded mahi mahi on top of the cabbage filling the remain free space in the shell.
• The Top - Finally coat the top of the taco with the sauce... and Enjoy!

THE BEST FISH TACOS RECIPE {GRILLED AND LOW CALORIE}

Steps:

• Mix the marinade ingredients in a large bowl, cover and place in the fridge for 1-2 hours.
• Preheat a grill to high heat and lightly spray with olive oil.
• Add the marinated fish to the grill and cook for 5 minutes, flip and cook for another 5 minutes until the fish is flakey.
• Meanwhile, mix all of the dressing ingredients in a medium bowl and set aside.
• In another bowl, mix together the mango salsa ingredients and set aside.
• Steam the tortillas in the microwave according to the package.
• To assemble, add 1-2 pieces of fish to a tortilla. Top with avocado slices and 1/8 cup of mango salsa. Drizzle over some dressing over the fish tacos and serve.
• Each serving is 2 tacos, for only 274 calories.