Soft Fish Tacos Recipes

SOFT AND CRUNCHY FISH TACOS

Steps:

• Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
• In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
• Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

SEAFOOD SOFT TACOS

Steps:

• Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

TASTY FISH TACOS

Steps:

• In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
• Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
• Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
• Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
• To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
• Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
• Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
• Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

FISH OR CHICKEN ARE BOTH DELISH IN RACH'S SOFT TACOS

Steps:

• For the pickled red onions and jalapeño peppers, combine sugar, salt and vinegar with juice of 1 lime, then add onions and jalapeño and toss and let sit at least 30 minutes
• Toss to serve
• Listicle: Rachael Ray Box Grater For the seasoning and protein, cut fish into planks 1-inch -by-3-inches long
• Cut tenders in half or breasts into strips then planks
• Toss with seasoning and let stand 20 minutes to couple of hours
• (Save extra seasoning for future use
• ) For the sauce, mix in bowl to spoon or funnel into a plastic squeeze bottle
• To prepare and serve, heat a large skillet over medium-high to high heat with oil and cook fish or chicken to brown and just cook through on each side in 2 batches, 4 to 5 minutes per batch
• Serve with fixings in tacos
• We build the tacos like this: sauce, protein, cabbage, pickled onions, tomatoes or pico and cheese

SOFT FISH TACOS

Steps:

• For sauce:
• Mix all ingredients in bowl; season with salt and pepper.
• For batter and fish:
• Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
• Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
• Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
• Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.
• Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
• *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

SOFT FISH TACOS

Steps:

• In a large bowl, toss the coleslaw mix, tartar sauce, salt, cumin and pepper; set aside. In a large nonstick skillet, cook tilapia in oil and lemon juice over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. , Place tilapia on tortillas; top with coleslaw mixture. Serve with cheese, tomato and avocado if desired.

SOFT FISH TACOS

Steps:

• Cut fish into strips. Combine flour and taco seasoning in a bowl. Dust fish in the flour mixture, shaking off the excess.
• Fill a large, non-stick frying pan with 5cm oil and heat over medium heat. Cook fish, in 2 batches, for 2 minutes or until golden brown and just cooked. Drain on paper towel.
• Warm tortillas as according to packet instructions.
• Cut fish into small pieces. Divide among tortillas. Serve with rocket, salsa and guacamole.

GROUND BEEF SOFT TACOS

Steps:

• Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
• Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

BAJA FISH TACOS

Steps:

• Prepare the cod by cutting them in one inch pieces about 3-4 inches long. Salt and pepper and set aside.
• In a medium sized bowl add the flour, chili powder paprika, garlic powder, cumin, salt and pepper. Add the beer and stir until combined.
• Preheat a medium sized skillet over medium high heat, add oil until it is about 1/2 inch up the side. Heat until the thermometer reads 350 degrees.
• Working in batches, dredge each piece of cod into the batter and add to the preheated oil. Fry until golden brown about 2-3 minutes each side. Remove and set aside on plate.
• Assemble the tacos on a flour tortilla and top with fresh pico and cilantro ranch dressing.

MARGARITA FISH SOFT TACOS

Steps:

• In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder. Coat the fish in the dressing.
• Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat. Add the onions, japaleno and garlic. Saute for a couple of minutes or until the mixture begins to soften, then add the coarsely chopped tomatillos. Season with salt and pepper, to taste, and stir in the cumin. Cook until the tomatillos soften, about 6 to 7 minutes more. Remove from the heat and let cool for about 5 minutes. Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado. Process until it becomes a thick salsa. Transfer to a bowl and reserve.
• Heat an outdoor grill or skillet over medium heat and coat with cooking spray. Add the fish and cook for 3 to 4 minutes on each side. Char the soft tacos over an open flame on a stove burner or grill to soften and char.
• Serve the fish with tortillas alongside and top the fish with cabbage and salsa as you eat.