FISH TACO CHEESE RECIPES

Name: Perfect Fish Tacos
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 tbsp. extra-virgin olive oil; Juice of 1 lime; 2 tsp. chili powder; 1 tsp. paprika; 1/2 tsp. ground cumin; 1/2 tsp. cayenne pepper; 1 1/2 lb. cod (or other flaky white fish); 1/2 tbsp. vegetable oil; Kosher salt; Freshly ground black pepper; 8 corn tortillas; 1 avocado, diced; Lime wedges, for serving; Sour cream, for serving; 1/4 c. mayonnaise; Juice of 1 lime; 2 tbsp. freshly chopped cilantro; 1 tbsp. honey; 2 c. shredded purple cabbage; 1 c. corn kernels; 1 jalapeño, minced

EASY FISH TACO RECIPE - HOW TO MAKE THE BEST FISH TACOS

Easy Fish Taco Recipe - How to Make the Best Fish Tacos image

This easy fish taco recipe from Delish.com will get on swimmingly with your guests.

Provided by Lauren Miyashiro

Categories gluten-free low sugar nut-free Cinco de Mayo dinner fish lunch main dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 21

Ingredients

3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced

Steps:

In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes. Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork. Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.

BAJA STYLE FISH TACOS | JUST A PINCH RECIPES

Baja Style Fish Tacos | Just A Pinch Recipes image

Fish tacos come in many forms. This Baja version is easy to make and full of authentic flavor. The cornmeal crust is crispy while the cod remains tender. We loved these once they were assembled. The fried fish on the warm tortillas are topped with a lemony crema, cool slaw, salsa Verde, and a sprinkle of Cojita cheese. If you like fish tacos, these are irresistible.

Provided by stephanie tate @state

Categories Fish

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 22

Ingredients

FOR THE FISH
1 pound(s) fresh cod, tilapia or other light white fish cut into strips
1 - large egg
1/2 cup(s) milk
1 cup(s) fine corn meal
- salt and pepper (I just eyeball this)
1 pinch(es) cayenne
- vegetable oil for frying
FOR THE SLAW
1/2 - head of cabbage thinly sliced
1 - juice of 1 lime
1 tablespoon(s) olive oil, extra virgin
- salt and pepper
FOR THE CREMA
1/3 cup(s) mayonnaise
2/3 cup(s) Crema Mexicana or sour cream
1 teaspoon(s) lemon zest, grated
1/2 - juice from 1 lemon
- salt and pepper to taste
ADDITIONAL CONDIMENTS FOR SERVING
- salsa verde
- Cotija or other crumbly white mexican cheese

Steps:

For the slaw: Mix the thinly sliced cabbage with the lime juice, olive oil, salt, and pepper. Set aside. If you can do this an hour or more ahead of time the flavors get to marinate together.
For the crema: Mix together mayo, crema Mexicana or sour cream, lemon zest, lemon juice, salt, and pepper.
Refrigerate. This can be may a day or so ahead of time.
For the fish: Heat oil to medium while you finish the rest of your prep. And heat oven to 250 degrees to keep the fish warm while your frying. Line a dish with paper towels to drain fish on.
In a shallow dish beat together egg and milk.
In a separate shallow dish, mix together cornmeal and seasonings.
Dredge fish in egg/milk mixture.
Then dip in cornmeal to coat. The oil is ready when it sizzles if a few drops of water are added.
Fry fish in batches approximately 2 minutes per side. Depending on the heat of your oil and the thickness of fish the could be a little less or more. You'll know when the cornmeal is golden brown. Place fried fish on paper towel-lined baking sheet.
Heat tortillas directly over a fire or if you have an electric stove a medium-hot skillet will do.
To keep these warm you can use a dish towel-lined dish or a tortilla warmer.
To serve, line crema along the bottom of a tortilla.
Then stack with a few pieces of fish.
Add slaw and salsa verde.
Sprinkle with cheese and enjoy!!!

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FISH TACOS - JO COOKS

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