Lime And Chilli Fish Tacos Recipes

LIME AND CHILI FISH TACOS

Steps:

• Place the tofu, lime, coriander, sea salt and pepper in a blender or food processor and process until smooth. Serve as you would mayonnaise. Refrigerate for up to 10 days, or for the shelf-life of the tofu you are using. Makes 1 ½ cups.
• Combine the chili flakes, lime juice, oil, salt and pepper. Coat both sides of fish with the mixture.
• Heat a large non-stick frying pan over high heat. Cook the fish in batches, for 1-2 minutes each side or until cooked through.
• Divide the lettuce between the tortillas and top with the fish. Serve with the Lime and Coriander Mayonnaise, lime wedges, jalapenos and coriander (cilantro).

LIME AND CHILLI FISH TACOS

Steps:

• Combine the chilli flakes, lime juice, oil, salt and pepper. Coat both sides of the fish with the mixture. Heat a large non-stick frying pan over high heat. Cook the fish, in batches, for 1-2 minutes each side or until cooked through. Divide the lettuce between the tortillas and top with the fish. Serve with the lime and coriander mayonnaise, lime wedges, jalapeños and coriander.

LIME FISH TACOS

Steps:

• Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

CHILI LIME FISH FRY

Steps:

• Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
• Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.