Sheet Pan Crispy Fish Tacos With Chili Roasted Corn Recipes

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CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish

Provided by Kiano Moju

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 19

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

Steps:

  • Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
  • Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
  • Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
  • Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
  • Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
  • To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams

SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN



Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn image

Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.

Provided by Rhoda Boone

Categories     Fish     Kid-Friendly     Dinner     Spring     Summer     Healthy     Tortillas     Seed     Pescatarian     Dairy Free     Sheet-Pan Dinner     Sheet Pan     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3-4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4" thick, about 1 pound total), pin bones removed
2 large eggs
1/2 cup mayonnaise, divided
3 teaspoons chili powder, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
Special equipment:
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.
  • Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.
  • Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18-22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.
  • Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

EASY SHEET PAN FISH TACOS



Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories     Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

1 tablespoon chili powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil
4 (5 ounce) mahi mahi fillets
8 small flour tortillas
1 medium lime, cut into wedges
4 cups coleslaw mix
½ cup finely chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced
2 tablespoons olive oil
1 medium lime, juiced
1 teaspoon red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) container sour cream
1 canned chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce
¼ teaspoon kosher salt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
  • Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
  • Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
  • While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
  • Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
  • Char tortillas over a gas flame.
  • Remove fish from the oven and flake it with a fork.
  • Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

ROASTED CORN FISH TACOS



Roasted Corn Fish Tacos image

Make and share this Roasted Corn Fish Tacos recipe from Food.com.

Provided by Matt C.

Categories     Lunch/Snacks

Time 1h15m

Yield 4 Large Tacos, 2 serving(s)

Number Of Ingredients 15

3/4 lb cod
2 ears corn
1 yellow sweet onion
1 tablespoon minced or chopped garlic
1 small red bell pepper (optional)
1 tablespoon coconut oil or 1 tablespoon cooking oil
1 teaspoon chili powder
1 pinch cayenne pepper
1 teaspoon oregano
1 teaspoon parsley
salt
pepper
liquid smoke flavoring
1/2 tablespoon lime juice
your favorite tortilla, taco shells, salsas, and toppings

Steps:

  • Preheat oven to 375.
  • Cut corn off the cob, mince (1/4 inch x 1/4 inch pieces) the onion, garlic,and red pepper (if using).
  • Combine above into shallow oven-safe dish.
  • Season vegetable mixture with chili powder, oregano, cayenne pepper and 1 Tablespoons of Coconut Oil. Place in Oven for 1 hour, mixing a couple of times as needed.
  • Prepare fish on greased oven pan. Season with salt, pepper, parsley, and smoke flavor (use a few drops all over the fish, probably about 1/2 teaspoon total). When the vegetables are about 35-40 minutes into their cooking, slide the fish into the oven also, and take both out at the one hour mark.
  • Break fish into bite size pieces with a fork, and combine in a bowl with vegetable mixture. Dress mixture with Lime Juice.
  • Make tacos!

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