Summer Fish Tacos Recipes

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SUMMER GARDEN FISH TACOS



Summer Garden Fish Tacos image

I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you've got them, add colorful summer toppings like bright peppers, green onions or purple carrots. -Camille Parker, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

1 medium ear sweet corn, husk removed
1 poblano pepper, halved and seeds removed
4 tilapia fillets (4 ounces each)
1/8 teaspoon salt
1 yellow summer squash, halved lengthwise
1 medium heirloom tomato, chopped
1/3 cup chopped red onion
3 tablespoons coarsely chopped fresh cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
8 taco shells, warmed
1/2 medium ripe avocado, peeled and sliced

Steps:

  • Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once., Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

SUMMER FISH TACOS



Summer Fish Tacos image

These fish tacos require some DIY assembly and a lot of condiments, but rest assured that the actual preparation is much more low-effort than you might think. For one, I roast the fish that goes in the tacos rather than, as is more traditional, fry it; the quick-pickled onions involve no more than cutting a small red onion into half-moons and steeping them in lime juice; the sweet corn relish is mainly made out of a can (for which, no apologies) and the spicy sauce comes simply by adding some Korean gochujang into some shop-bought mayo. (Recipe courtesy Simply Nigella)

Provided by Nigella Lawson

Categories     Avocado

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

1 small red onion, peeled, halved and sliced into half moons
2 limes, juice only
125 g mayonnaise
2 teaspoons gochujang , paste to taste or 2 teaspoons hot sauce, to taste
198 g tin sweetcorn, drained
1 fresh red chili
3 tablespoons fresh coriander, chopped
salt, to taste
4 skinless fillets firm white fish, such as hake (750 to 900g/1lb10 ounces to 2 pounds total) or 4 haddock, from the thicker loin end (750 to 900g/1lb10 ounces to 2 pounds total)
1 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon sea salt, flaked
1 garlic clove, peeled and finely grated
2 tablespoons regular olive oil
8 soft corn tortillas
2 ripe avocados
1 lime, juice only
salad leaves
1 -2 tablespoon fresh coriander, chopped
2 limes, cut into wedges

Steps:

  • Preheat the oven to 220ºC/gas mark 7 (428ºF) for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
  • Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
  • For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
  • Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
  • Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
  • Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
  • Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
  • Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
  • MAKE AHEAD NOTE: The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.

Nutrition Facts : Calories 401.5, Fat 23.7, SaturatedFat 3.4, Sodium 761.7, Carbohydrate 50.4, Fiber 13.5, Sugar 4.8, Protein 7

FISH TACOS



Fish Tacos image

We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

Provided by TishT

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 package taco seasoning mix, divided
1 lb cod or 1 lb white fish fillet, cut into 1 inch pieces (about 4)
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 (12 count) package taco shells, warmed or 1 (12 count) package flour tortillas
shredded cabbage
chopped tomato
lime juice
taco sauce

Steps:

  • Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
  • Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
  • Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
  • Fill taco shells with fish mixture.
  • Top with toppings.

Nutrition Facts : Calories 258.9, Fat 14.1, SaturatedFat 4.5, Cholesterol 42.5, Sodium 155.3, Carbohydrate 16.9, Fiber 1.2, Sugar 1.1, Protein 15.7

FISH TACOS



Fish Tacos image

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
1/2 cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
1/4 cup mayonnaise
1/2 cup sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 tablespoon canned chipotle pepper, finely chopped (optional)
1/2 cup flour, preferably Wondra or other fine-milled flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup peanut oil, plus a splash more for greasing pan
Pat of butter
1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
12 6-inch fresh corn tortillas
2 cups shredded green cabbage
A saucy hot sauce, like Tapatio or Frank's

Steps:

  • In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
  • In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
  • In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
  • Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
  • Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
  • Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams

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