Fried Fish Taco Recipe
Ingredients
1. Cod fillets, cubed (1 1/2pound)
2. salt (1/2tsp)
3. all purpose flour (1c)
4. dark beer (1c)
5. lime cut into wedges (1)
6. salsa (1/4c)
7. mayonnaise (1c)
8. shredded cabbage (5c)
9. corn tortilla (20)
10. vegetable oil for frying (1quarter)
Method of preparation:-
1. Take a shallow bowl, whisk beer, salt and flour in it. Take fish, rinse it and then pat dry it. Cut it into 10 equal pieces.
2. Take a large saucepan, heat oil in it. With a fork, coat the fish pieces in the batter. Place the coated fish in to the hot oil. Now adjust the heat to maintain the oil temperature. Fry it for about 2 minutes until gets golden.
3. Take it out with slotted spoon and drain it on paper towel and keep it warm. Stack the two tortillas.
4. Place a piece or fried fish and ½ cup of cabbage in the center of the tortillas. Garnish with mayonnaise, salsa and lime wedges.
Number of servings 10
Grilled Catfish Tacos With Citrus Slaw Recipe
Ingredients
1. Catfish fillets (4 each 6 ounce size)
2. flour tortillas, soft taco size (4)
3. lime wedges, fresh lemon or lime juice (1tbsp)
4. canola oil (1tbsp)
5. mild or hot chili powder (1tbsp)
6. cilantro leaves (optional)
Citrus slaw:-
1. Seasoned rice vinegar (2tbsp)
2. canola oil (2tbsp)
3. vertically sliced red onion (1/2c)
4. thinly sliced red bell pepper (1c)
5. diced orange sections (1c)
6. prepared cole slaw mix (2c)
Method of preparation:-
1. First prepare the grill. Take a small bowl, mix chilli powder, oil and lime juice in it. Now brush it over both sides of fillets. Arrange the fillets in wire grilling basket coated with cooking spray.
2. Now place this grilling basket on a grill rack. Grill it for about 6 to 8 minutes on each side until the fish gets flake easily with fork.
3. Slice the fillets and then place the sliced catfish on tortilla and then top it with citrus slaw. Squeeze the lime over the slaw and then garnish it with cilantro.
For Citrus slaw: –
1. Mix all the ingredients in a bowl and toss them gently. Cover the bowl and keep it to chill.
Number of servings – 4
Grilled Fish Taco With Green Salsa Recipe
Ingredients
1. Warm corn or flour tortillas (12)
2. garlic (1clove)
3. fresh cilantro leaves (3/4c)
4. lime juice (2tsp)
5. jalapeno chiles (4)
6. firm fleshed skinned fish fillets (1 1/2pound)
7. onion cut into ½ inch slices (10)
8. salad oil (1tbsp)
9. fresh tomatillos (3/4pound)
10. salt and pepper (to taste)
11. white distilled vinegar (1/4c)
12. finely shredded red or green cabbage (3 ½c)
13. lime wedges
14. sour cream
15. water (3tbsp)
Method of preparation:-
1. Take cabbage and mix it with white vinegar and 3 tablespoon of water in a bowl. Add salt and pepper to taste . Cover the bowl and keep it to chill.
2. Take out and discard the husks from the tomatillas and then rinse the tomatillos. Thread on to the skewers. Apply oil on some of the onion slices. Rinse the fish and then pat dry it . Brush the fish with the remaining oil.
3. Now place the tomatillos, chilies and onion on barbecue grill. Cook until the vegetables get browed or for about 10 minutes. Then keep it aside.
4. Place the fish on grill for medium high heat. Cook it for about 10 to 14 minutes by turning it once until the fish gets opaque but still moist cooking in the thickest part. Remove the stem and seeds from the chillies.
5. Take a food processor or blender, blend the tomatillos, lime juice, cilantro, chilies and garlic until get smooth. Chop the onions. Add the chopped onion to the salsa mixture. Sprinkle salt and pepper to taste. Pour it into the bowl.
6. To make tacos, take tortilla fill it with little cabbage, a few chunks of fish and the sour cream. Add squeeze of lime and salt and pepper to taste.
Number of servings 4
Hula Huts Fish Tacos Recipe
Ingredients
1. Firm fleshed fish, cooked (1pound)
2. fresh cilantro (1bunch)
3. Ranch dressing (1 1/2c)
4. olive oil (1tsp)
5. minced garlic (1tsp)
6. Jalapeno pepper (2)
7. finely shredded, small head red cabbage (1/2)
8. Flour tortillas (12)
9. limes (2)
Method of preparation:-
For Sauce:-
1. Take double thickness tin foil, put the Jalapeno in it and cover it with olive oil and garlic. Roast it on the grill or in the oven for about 15 minutes until gets cooked. Take peppers, remove the membrane from them and mince them.
2. Take a small bowl, put the dressings, peppers, oil , garlic and the juice of two limes in it. Keep it for the flavors to blend.
3. To make the tacos, take one tortilla and put some fish down the middle. Top it with fresh cilantro and shredded cabbage. Smother it with taco sauce, fold it in half and enjoy it.
Number of servings – 6
Easy Fish Taco Recipe
Ingredients
Filling:-
1. 4 whole-wheat tortillas (6 inches each)
2. fresh lime juice (1 tbsp)
3. low fat re-fried beans {1 can (16 oz)}
4. shredded green cabbage (1 cup )
5. nonfat sour cream (4 oz)
6. halibut or other flaky whitefish (1 lb)
7. chili powder (1/2 tsp)
8. canola oil (2 tbsp)
9. salt and pepper (to taste)
Salsa:-
1. fresh cilantro (1/4c)
2. mango, peeled and diced (1)
3. onion chopped (1)
4. lime juice (1)
5. diced plum tomatoes (2)
Preparation
1. Mix all the ingredients of salsa in a bowl. Now heat the grill and cut fish into four pieces.
2. Mix chili powder, oil and lime juice together.Brush this on both the sides of each fillet. sprinkle salt, chili powder and pepper on it.Grill it on both sides for 3 or 4 minutes till it is well cooked.
3. Now fill every tortilla with one flaked fillet, 1/4 cup each salsa and cabbage. Top 2 tablespoon of sour cream over it. Serve it with 1/2 cup beans.
Red Snapper Taco With Mango Salsa Recipe
Ingredients
1. Skinless red snapper fillets, dice into 1 inch cubes (1pound)
2. reduced fat hot tortillas, warmed until slightly crispy (8)
3. thinly sliced plum tomatoes (2)
4. chopped romaine lettuce (2c)
5. Fish stock or water
6. Cayenne (1/8tsp)
7. extra virgin olive oil (1tsp)
8. fresh orange juice (2tbsp)
9. minced garlic (1clove)
10. kosher salt (1/8tsp)
11. ground coriander (1/2tsp)
12. ground cumin (1tsp)
Mango Salsa:-
1. Chopped mango (1large)
2. grated fresh ginger (1tsp)
3. scallions, white parts and 2 inches of the green chopped (2)
4. crushed red pepper flakes ( 1/8 tsp or to taste)
5. chopped fresh cilantro (3tbsp)
6. fresh lime juice (2tsp)
Method of preparation:-
1. Take a microwave-safe dish, to poach the fish, add the fish stock or water to cover the bottom of the dish and then cover the dish with plastic wrap. Cook it on high for 1 ½ minutes or until it gets cooked.
2. Take a frying pan, place the fish in it , add stock or water. Cover the pan and keep it to simmer until it gets cooked for about 3 minutes. Place it in a plate to cool and then dice the fish and place in bowl.
3. Take a cup and add cumin, coriander, salt, orange juice, garlic, cayenne and oil.Mix it and toss it with fish in a bowl.
4. In a small bowl mix all the ingredients of mango salsa. As per instructions written on a package, reheat the tortillas and care should be taken that it may not burn.
5. Down the middle of each tortilla, place 1/4 cup lettuce and a slice of tomato. Spoon in some of the fish and top with the salsa. Fold in half and serve immediately.
Number of servings – 4
Salmon Taco With Tomatillo Green Chile Salsa Recipe
Ingredients
1. Salmon fillets, skin and pin bones removed (1 1/2pound)
2. flour tortillas soft taco size (1pkg.)
3. shredded Monterey jack cheese (2c)
4. red bell pepper, sliced into thin strips (1med.)
5. onion sliced into thin strips (1med.)
6. olive oil (2tbsp)
7. ground cumin (1tsp)
8. freshly ground black pepper and salt (to taste)
9. olive oil or non stick cooking spray (for coating salmon fillets)
10. chopped cilantro for garnish (as desired)
Salsa:-
1. Chopped red onion (1c)
2. chopped garlic (3cloves)
3. chopped green chilies (1can)
4. tomatillos, husked, thoroughly washed and quartered (1pound)
5. juice of (1lime)
Method of preparation:-
1. Take a food processor or blender, mix tomatillos, green chilies, red onions, garlic and lime juice in it. Blend them until they get smooth.
2. Pour this mixture of salsa into the saucepan and keep it to simmer for about 15 to 20 minutes by stirring it often. Now place this mixture to a sealable container and keep it in the refrigerator.
3. Now prepare the grill or preheat the broiler. Brush salmon fillets lightly with olive oil and then season it with cumin, salt and pepper. Grill or broil the fillets for about 4 to 5 minutes then turn the side and again cook it for 4-5 minutes.
4. Take a frying pan, heat olive oil in it and then saute onion, red bell pepper in it over medium heat until they get tender.
5. Take out the fillets from the grill, keep it for few minutes and then flake it into small pieces. Divide salmon, cheese, vegetables and salsa among the tortillas and garnish with coarsely chopped cilantro and then serve it.
Number of servings – 4