Fish Tacos With Tropical Fruit Salsa Recipes

FISH TACOS WITH FRESH SALSA

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA

Steps:

• Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
• *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
• Rub into fish evenly to coat.
• Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
• Warm tortillas on grill.
• Cut fillets into chunks, or coarsely shred with a fork.
• Divide fish evenly onto 8 warmed tortillas.
• Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
• Lime sour cream:.
• Mix sour cream, lime juice and zest in small bowl.
• Garnish with additional cilantro if desired.
• *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
• Enjoy!
• Serves 4, two tacos apiece!
• The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.

FISH TACOS WITH TROPICAL FRUIT SALSA

Steps:

• Make fruit salsa first.
• In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
• Next make sauce:
• Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
• Both fruit salsa and sauce can be made ahead.
• Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
• Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
• Either on the stove top or BBQ, cook the fish until it flakes.
• Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
• Enjoy and eat quickly.

GRILLED MARINATED FISH WITH TROPICAL SALSA AND COCONUT RICE

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Steps:

• Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
• Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
• Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
• Toss arugula with dressing and salt and pepper to taste.
• Fill taco shells with arugula, fish mixture, and salsa.