Fish Taco Cups Recipes

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FISH TACO CUPS



Fish Taco Cups image

Provided by Jenna

Categories     Easy

Time 25m

Yield 10

Number Of Ingredients 10

2 3 oz tilapia filets
2 tsp of old bay seasoning or cajun seasoning
24 wonton wrappers
2 cups of cabbage mix
2 tablespoons of green onion, diced
1 blood orange, juiced
2 teaspoons of chipotle en adobe sauce
1 tsp lemon juice
1 tablespoon light mayonaise
2 tablespoons of light sour cream salt & pepper

Steps:

  • 1. Place wonton wrappers into 12 cupcake tins. Use 2 wonton wrappers for each cup. Bake at 375 for 10 - 15 minutes or until crispy. Spray with cooking spray to get crispy if needed.
  • 2. Heat a non stick skillet. Sprinkle fish with old bay seasoning or whatever your favorite fish seasoning is. Cook fish until they're white in the middle.
  • 3. In a bowl combine cabbage, blood orange, and green onion.
  • 4. In another bowl combine chipotle sauce, mayonnaise, sour cream, a dash of lemon juice. Season with salt and pepper, just a dash of each.
  • 5. Layer taco cups with cabbage mix, fish, and then sauce. Enjoy!
  • 6. Serving size, 1 fish taco cup

Nutrition Facts : ServingSize 1 cup, Calories 66, Fat 1.3, Carbohydrate 7.2, Fiber .8, Protein 5.78

FISH TACOS



Fish Tacos image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 26

1 small yellow onion
1 jalapeno pepper
2 plum tomatoes
1 fresh lime
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 tablespoon garlic powder
1/4 tablespoon onion power
2 cups corn flour, such as Maseca
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup room temperature water
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
2 small fish fillets (We use tuna, but you can substitute with whatever your family's favorite fish is. Total weight should be about 1 1/2 pounds.)
1 tablespoon vegetable oil
1 clove garlic, minced
1 tablespoon crisp chardonnay (if you have to cook with it, make it something that you will enjoy finishing your meal!)
1 tablespoon chopped fresh cilantro

Steps:

  • For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
  • For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
  • For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
  • For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
  • For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
  • Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Serve 3 per plate. Enjoy!

FISH TACO BITES



Fish Taco Bites image

I think these appetizers are better than full-size fish tacos I've had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. -Carmell Childs, Ferron, Utah

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 13

1/2 cup salsa verde
4 ounces cream cheese, softened
2 tablespoons lime juice, divided
2 tablespoons minced fresh cilantro
1 teaspoon honey
Dash salt
12 frozen breaded fish sticks
1 tablespoon taco seasoning
36 tortilla chip scoops
1-1/2 cups coleslaw mix
3/4 cup cubed avocado
3/4 cup chopped seeded tomato
Lime wedges and additional minced fresh cilantro

Steps:

  • In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.

Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

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