Recipe Fast And Fabulous Fish Tacos

RECIPE: FAST AND FABULOUS FISH TACOS

Recipe: Fast and Fabulous Fish Tacos image

For years I claimed I did not like fish tacos, but I'm here to report that I've come to my senses. This is one of my husband's favorite dishes, so little by little (bite by bite of his) I warmed up to the idea. Now I'm excited to share this super easy version that's quick enough to throw together on any busy weeknight!

Provided by Lisa Leake at 100 Days of Real Food

Categories Dinner

Number Of Ingredients 15

Ingredients

1 medium tomato (about 1/2 pound, seeded and diced)
1/2 cup diced white onion
1/2 serrano or jalapeño pepper (seeded and minced)
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Pinch of salt
1/2 cup whole wheat flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound white fish (such as cod, rockfish, or tilapia, cut into 1- to 2-inch chunks)
2 to 3 tablespoons butter or olive oil
1 lime (halved)
Warm whole-grain corn or flour tortillas (for serving)

Steps:

Make the pico de gallo: In a medium bowl, toss together all the ingredients.
Prepare the fish: Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.
In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.
Serve the fish with warm tortillas and freshly made pico de gallo.

QUICK FISH TACOS

Quick Fish Tacos image

This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!

Provided by Huge

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup reduced-fat sour cream
2 tablespoons lime juice
salt and ground black pepper to taste
1 jalapeno pepper, halved lengthwise
2 ½ cups shredded red cabbage
4 green onions, thinly sliced
2 tablespoons olive oil
1 pound tilapia fillets, cut into strips
8 (6 inch) flour tortillas
½ cup chopped fresh cilantro

Steps:

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 38.9 g, Cholesterol 47.5 mg, Fat 15.2 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 3.6 g, Sodium 480.9 mg, Sugar 3.6 g

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