BAKED FISH TACOS RECIPES

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FISH TACOS RECIPE | ANNE BURRELL | FOOD NETWORK



Fish Tacos Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 15

1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
1/2 teaspoon pimenton
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Kosher salt
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup canola oil
Kosher salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced

Steps:

  • Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
  • Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
  • In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
  • To cook and assemble:
  • Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
  • Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
  • While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
  • Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

BREADED AND BAKED FISH TACOS - JAMIE GELLER



Breaded and Baked Fish Tacos - Jamie Geller image

Use your favorite fish from cod to tilapia to make these baked fish tacos.

Provided by Tamar Genger MA, RD

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

1 lb flaky white fish (cod, bass, tilapia, mahi mahi)
2 tablespoons olive oil
1 lime, juiced
1 tablespoon chili powder
1 jalapeno chili, seeded and coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
pinch of salt and pepper
1 cup bread crumbs
8 corn tortillas
Your Favorite Slaw, Salsa and Guacamole

Steps:

  • Preheat the oven to 425°F. Cover a large baking sheet with a piece of aluminum foil, and spray with cooking spray. Set aside. Whisk together the oil, lime juice, chili powder, jalapeño, and cilantro.  Slice fish into thin strips and place in marinade.  Let sit for 15 minutes. Dip each piece in breadcrumbs and lay on baking sheet.  Bake for 10-15 minutes until fish is cooked through. Prepare desired toppings, Guacamole, Salsa, and your favorite slaw, I like my Chiptole Slaw for this recipe. Heat cast iron skillet or other heavy pan over high heat, place the corn tortilla in pan for about 30 seconds, layer fish and toppings and enjoy.

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