Fish Tacos With Cucumber Salsa Recipe
Ingredients
White fish fillets (2pound), corn tortilla, the fresher the better (24), oil (for deep fry), dry mustard (1/4tsp), baking power (1/2tsp), salt (1/2tsp), flour (1/4tsp), water (1/4c), milk (1/4c), egg (1).
Cucumber Salsa:- English cucumber, peeled and diced (1c), minced fresh jalpeno chile (1tbsp0, red wine vinegar (1/4c), salt and pepper, chopped fresh cilantro leaves (1tbsp), diced Roma tomatoes (1/2c), diced red onion (1/2c).
Method of preparation:-
Take a bowl, mix all the Ingredients of salsa in the bowl. Add salt and pepper to taste and then keep the bowl aside. Take a small bowl, beat egg with water or milk in it. Add flour, baking powder, salt and mustard and beat them until they get smooth. Cut the fish into pieces of about 3 inch long and 1 inch wide. Now dip the fish in batter until it gets well coated. Fry it deep in heated oil until it gets golden brown and crispy. Heat the tortilla on the grill one at a time until get hot and soft. Now place each piece of fish on hot tortilla. Place the cucumber tortilla over it and then serve it with lime.
Number of servings – 12
Green Chile Fish Taco Recipe
Ingredients
Halibut Fillets (1 1/2pound), fat free flour tortillas (6), bottled lime juice (1 1/25tsp), ground cumin (1/2tsp), Petit cut diced tomatoes with green chilies, well drained (2cans), crushed garlic (1tsp), frozen diced onions (1/2c), nonfat chicken or vegetable broth divided use (1c), nonfat chicken or vegetable broth plus (1tbsp), nonfat chicken (1tbsp).
Method of preparation:-
Take a large non stick frying pan, spray it with cooking spray. Add 1 tablespoon of broth and heat over medium high heat. Add onion and garlic. Cook it by stirring it frequently until get tender. Add remaining broth, drained tomatoes and cumin and then keep it to boil over high heat. Now turn the heat to low. Now add halibut and sprinkle it with lime juice. Cook it for 15 to 20 minutes over low heat until the fish gets flake easily with fork. Remove the fish and then cut it into bite size pieces. Return the fish to the frying pan and mix it with other Ingredients. Wrap the tortilla in paper towel and place in the microwave on high for 30 to 45 seconds per tortilla. Now spread fish mixture in the center of each tortilla, roll it up and then serve it immediately.
Number of servings – 6
Grilled Fish Taco With Cilantro Slaw Recipe
Ingredients
Sea bass, swordfish or other firm freshed fish (1 3/4pound), non fat sour cream, salsa, corn tortilla, teguila (3tbsp), lime juice (1/3c).
Cilantro Slaw:- Shredded green cabbage (3c), firmly packed or minced cilantro leaves (1c), shredded red cabbage (3c), salt and pepper (to taste), sugar (1tsp), oil (1tbsp).
Method of preparation:-
Take fish, rinse it , pat dry it and then place it in a zip lock baggie with lime juice and teguila. Turn the fish to coat. Place it in the refrigerator for 15 minutes to 4 hours by turning it occasionally. Take a medium size bowl to prepare cilantro slaw. Mix all the Ingredients in the bowl and keep in the refrigerator for 4 hours. Take out the fish from the marinade and spray lightly with cooking spray. Grill the fish over medium hot coal until it gets lightly brown. Now cut the fish in bite size pieces. Now heat the corn tortilla until get soft. Place the fish in tortilla and then add cilantro slaw, salsa and the sour cream to taste.
Number of servings – 6
Grilled Sea Bass Tacos With Fresh Peach Salsa Recipe
Ingredients
For Peaches Salsa:- Coarsely chopped Peeled peaches (3c), minced shallots (2tbsp), minced fresh cilantro (3tbsp), fresh lemon juice (1/4c), diced red onion (1c), salt (1/4tsp), honey (1tsp), chopped seeded Serrano Chile (1tsp).
Grilled Sea Bass:- Sea bass fillets (1pound), black pepper (1/8tsp), salt (1/4tsp) and cooking spray.
For Tacos:- Taco shells (8), minced fresh cilantro (1/2c), shredded green cabbage (2c).
Method of preparation:-
To prepare the peach salsa, take a bowl, mix all the 8 Ingredients in bowl and toss them well. Heat the grill and then place fish on the grill coated with cooking spray. Grill it for about 6 minutes from each side or until the fish gets flake easily with fork. Sprinkle salt and pepper over the fish. Now to prepare the tacos warm the tacos shell and cut the fish into 8 pieces and then place 1 piece of fish in each taco shell. Top the each taco with ¼ cup of peach salsa, ¼ cup of shredded cabbage and 1 tablespoon of cilantro and then serve it.
Number of servings – 4
Margarita Fish Tacos With Mango Salsa Recipe
Ingredients
Fresh or frozen swordfish, halibut or mahi mahi steaks, cut 1 inch thick (1pound), shredded fresh fish lettuce or spinach (2c), flour or corn tortillas (8), cooking oil (1tbsp), salt (1/4tsp), ancho chili powder or regular chili powder (1/2tsp), lime juice (1tbsp), fresh jalapeno chili pepper, seeded and chopped (1), thinly sliced green onion (2tbsp), snipped fresh cilantro (3tbsp), chopped seeded tomato (1large), seeded, peeled and chopped mango (1large), black beans, rinsed and drained (1can), jaimaica jerk seasoning (1tsp), margarita drink mix (1/2c no alcohol).
Method of preparation:-
Take thaw fish if frozen, rinse it and pat dry it with pear towel and then cut the fish into 3/4inch strips. Take a shallow dish, add margarita mix and season with jerk and then add fish strips and turning to coat. Cover the dish and then keep it to marinate in the refrigerator for about 15 minutes. Turn the fish once or twice during marinate it. Meanwhile for salsa, take a large bowl and mix beans, tomato, mango, green onion, cilantro, lime juice, jalapeno, ancho chili powder and salt and then keep the bowl aside. Now drain the fish and throw out the marinade. Take a frying pan, heat oil in it and then cook fish in hot oil over medium heat for 2 to 4 minutes or until the fish gets flake easily with fork by turning it occasionally. Now heat the tortilla and fill with lettuce, fish strips and mango salsa and then serve it immediately.
Number of servings – 4
Salmon Fish Tacos Recipe
Ingredients
Salmon Fillets (1 1/4pound), peeled into strips carrots (2med.), shredded remaine lettuce (4c), whole wheat tortillas (8), reduced fat sour cream (1/2c), coarsely chopped, packed fresh cilantro (1c), thinly sliced diagonal (4scallions), fresh lime juice (2tbsp), coarse salt and freshly ground black pepper.
Method of preparation:-
Take a shallow 2 ½ quarter microwave safe dish, place the salmon in this dish and then cover it with lid. Season the salmon with salt and pepper and then drizzle it with one tablespoon of lime juice. Sprinkle the scallions and ¼ cup of cilantro. Cover the dish and then microwave it on high fpr about 7 minutes or until the fish gets cooked. Pour over any liquid and flake the fish with fork. Take a small bowl, mix remaining lime juice, sour cream and cilantro in it. Season it with salt and pepper and then keep it aside. When the fish gets cooked then stack the tortillas between the white paper towels. Microwave them for 45 seconds on high. Arrange the lettuce and carrots down center of each tortilla. Then place the salmon on the top and drizzle it lightly with sauce. Fold in half and serve it.
Number of servings – 4