Sunnys Famous Grilled Fish Tacos With Magic Sauce Recipes

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SUNNY'S FAMOUS GRILLED FISH TACOS WITH MAGIC SAUCE



Sunny's Famous Grilled Fish Tacos with Magic Sauce image

If you love fresh, zesty, and fun food you'll love this recipe for grilled fish tacos. In my opinion, the best part is the magic sauce - you can eat it with tortilla chips or use it as a spicy mayonnaise on sandwiches.

Provided by Jennifer Lauer

Categories     Tacos & Burritos

Time 1h

Number Of Ingredients 29

SPICY BROCCOLI SLAW
3 clove garlic (minced)
1 shallots (minced)
1 jalapeño peppers (minced)
1 zest of one whole lime
2 juice of 2 limes
1/3 c apple cider vinegar
1/3 c olive oil
1 pkg broccoli slaw (12 ounce package)
1 1/2 tsp honey
1/2 tsp celery seed
1/2 tsp ground pepper
1 tsp salt
MAGIC SAUCE (WHITE SAUCE)
2 clove garlic (grated)
1/2 c sour cream
1/2 c mayonnaise
1 zest of one whole lime
1 Tbsp tequila
1 Tbsp adobo sauce (sauce chipoltes are packed in)
1/4 tsp salt
1/4 tsp pepper
GRILLED FISH
4 tilapia fillets
1 pkg fajita seasoning
1/4 c olive oil
TORTILLAS AND CHEESE
4 flour tortillas
1 c mexican blend shredded cheese

Steps:

  • 1. Prepare the spicy broccoli slaw by mincing the garlic, shallot, and jalapeño - placing in a mixing bowl with lid. Next, zest two limes, juicing, both of these into bowl with the other vegetables. Place the zest of only one of the limes into the bowl (reserve the other zest for the magic sauce. Combine the rest of the liquid ingredients (cider vinegar, oliver oil, honey) and spices (celery seed, salt, pepper) in the bowl. Cover with lid and shake until emulsified. Combine the package of broccoli slaw with the dressing and let sit in the refrigerate for an hour.
  • 2. Prepare the magic sauce (white sauce) by grating the garlic into a bowl. Measure out the sour cream and mayonnaise into the garlic. Add in the reserved zest of one lime (reserved from the spicy broccoli slaw). Mix together with a spatula. Once mixed, slowly pour in the tequila and combine well. Add in the adobo sauce and salt/pepper. Mix until very smooth and creamy - consistency of thick pancake batter. Cover with plastic wrap and refrigerate for an hour.
  • 3. Prepare the fish by laying out the four fillets on a plate. Lightly coat with olive oil on both sides and then sprinkle the contents of the the fajita seasoning packet over the fish, covering both sides of the fillets. Cover with plastic wrap and refrigerate until ready to grill.
  • 4. Heat a grill pan (either on an outdoor grill or an indoor grill pan) at medium-high heat. If using an outdoor grill cover the pan with foil first. If using an indoor grill pan, heat a tablespoon of olive oil in pan. Once grill is heated, place fish on pan and grill for 4-5 minutes, just until fish separates from pan easily. Flip and cook for an additional 4-5 minutes. Cooking time will depend on thickness of fillet. Fish should be crispy on the edges and browned. Once fish is cooked, remove from pan and place on cutting board to chop into large pieces.
  • 5. Assemble tacos using flour tortillas and cheese. Place flour tortilla on plate, spread on broccoli slaw, sprinkle cheese, and place a quart of the chunked fish over. Sprinkle on magic sauce to taste. Wrap up and enjoy! Serve with lime wedges and a cold Margarita :)

SUNNY'S MICHELADA SKIRT STEAK TACOS WITH CERVEZA PICO



Sunny's Michelada Skirt Steak Tacos with Cerveza Pico image

Provided by Sunny Anderson

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 21

8 ounces pilsner beer
One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
2 pounds skirt or flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size
1/4 cup pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into wedges
2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
3 tablespoons chile lime seasoning (I like Tajin)
1 tablespoon ancho chile powder
Zest of 2 limes
Olive oil, for oiling the grill
12 to 18 warmed corn or flour tortillas

Steps:

  • For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper.
  • For the pico: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
  • For the rub: Preheat a grill or griddle to medium-high heat. Add the chile lime seasoning, chile powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico.

GRILLED FISH TACOS



Grilled Fish Tacos image

Provided by Food Network

Number Of Ingredients 32

2 pounds of Mahi-Mahi (1/2 - 3/4 inches thick cleaned, skinned and cut into 4-6 portions)
Whole wheat or multi-grain flour tortillas
Juice of 10 limes
1 bunch of cilantro finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup apple cider vinegar
2 tablespoon chopped fresh cilantro
2 tablespoon lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
2 cups plain fat-free Greek yogurt
1 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 cup diced peeled seeded cucumber
Sea salt and pepper to taste
Sea salt and pepper to taste
2 medium fresh, diced tomatoes
1/2 diced Spanish onion
1 bunch thoroughly washed, minced cilantro
1 tablespoon sea salt
Juice from 4 limes
2 fresh mangos diced
1 cucumber peeled and diced
1 sweet onion diced
1 red pepper diced, seeds removed
3 tablespoons of rice wine vinegar
1 hot pepper (we recommend either a Serrano pepper which provides great flavor and not too much heat or a habanero pepper, one of the hottest peppers
1 bunch of cilantro, finely chopped

Steps:

  • Directions for slaw:
  • Combine apple cider vinegar, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
  • Directions for tacos:
  • Combine ingredients for the basting sauce into bowl and mix. Set aside. Oil the grill rack and Preheat grill to medium high. Grill Mahi filets until they are cooked through approximately 3 minutes per side. Continuously baste Mahi- Mahi, turning fish over only once.
  • While Mahi is on the grill, heat tortillas until soft in the microwave or in the oven. Option 1: In the Microwave, wrap stacks of up to 12 tortillas in barely damp paper towels; microwave on High for 30 to 45 seconds. Wrap tortillas in a clean towel to keep warm. Option 2: In the Oven, wrap stacks of 6 tortillas in foil; place in a 375 degrees F oven for 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
  • When Fish is white and flakey, remove from heat. Carefully cut fish into large chunks. Place fish into tortillas and build your taco, starting with fish, and slaw and toppings of your choice.
  • Combine all ingredients. Season with salt and pepper.
  • Mix diced tomatoes, onions and cilantro in a large bowl. Add the lime juice and salt stir.
  • Combine all ingredients in a bowl and mix well. Set aside and refrigerate for 30 minutes.

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