BEST SEASONINGS FOR FISH RECIPES

Name: Fish Tacos
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish); 1 ½ teaspoons chili powder; 1 teaspoon smoked paprika (or sweet paprika); ½ teaspoon garlic powder; ¼ teaspoon salt; 1 tablespoon olive oil; ½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise); 1 ½ tablespoons lime juice (from 1 lime); ½ teaspoon garlic powder; ¼-½ teaspoon sriracha sauce* (or to taste); pinch of salt; water (as needed to thin sauce); 8 small corn or flour tortillas; ½ small red cabbage* (shredded); 1 avocado (sliced); ¼ cup coarsely chopped fresh cilantro; 1 lime (cut into wedges)

EASY FISH TACOS - THE BEST FISH TACO RECIPE WITH FISH TACO ...

Easy Fish Tacos - The BEST Fish Taco Recipe with Fish Taco ... image

The best fish taco recipe! Easy to make, fresh, and flavorful with seasoned white fish, crunchy cabbage, avocado and the best creamy fish taco sauce! These fish tacos take less than 30 minutes to make, so they're a perfect mid-week meal.

Provided by Kristine

Categories Main Course

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 ½ pounds cod, halibut, tilapia or mahi mahi (or other mild white fish)
1 ½ teaspoons chili powder
1 teaspoon smoked paprika (or sweet paprika)
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon olive oil
½ cup plain Greek yogurt (or 5 tablespoons sour cream plus 3 tablespoons mayonnaise)
1 ½ tablespoons lime juice (from 1 lime)
½ teaspoon garlic powder
¼-½ teaspoon sriracha sauce* (or to taste)
pinch of salt
water (as needed to thin sauce)
8 small corn or flour tortillas
½ small red cabbage* (shredded)
1 avocado (sliced)
¼ cup coarsely chopped fresh cilantro
1 lime (cut into wedges)

Steps:

Prepare the Fish
Make the Fish Taco Sauce
Warm the Tortillas
Assemble Tacos

Nutrition Facts : ServingSize 2 tacos, Calories 414 kcal, CarbohydrateContent 37 g, ProteinContent 38 g, FatContent 14 g, SaturatedFatContent 2 g, TransFatContent 1 g, CholesterolContent 74 mg, SodiumContent 313 mg, FiberContent 9 g, SugarContent 5 g

THE BEST BEER BATTERED FISH | MEATEATER COOK

The Best Beer Battered Fish | MeatEater Cook image

Beer batter can be contentious. When done right, it is light, airy, and crunchy—perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it’s best to work in small batches...

Provided by Jesse Griffiths

Yield 3-4

Number Of Ingredients 10

Ingredients


1 lb. fish fillets
Salt and pepper
1¼ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
12 oz. beer
1 tbsp. honey

Steps:

Season the fish with salt and pepper.
Mix together the flour, baking powder, and salt in a bowl with a whisk.
Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don’t overwork it. Add a couple ice cubes to the batter.
Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
Gently place them into the 375°F oil and fry for 30 seconds.
Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don’t overdo it, but just add a thin layer of additional batter.
Fry the fish until deep golden brown, about 2 minutes total for fish that’s an inch thick. Serve immediately.

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