FISH TACOS ULTIMO RECIPE | ALLRECIPES
After many attempts and many combinations of ingredients these fish tacos are ULTIMO!
Provided by rev'd up chef
Categories Mexican Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 16 tacos
Number Of Ingredients 18
Steps:
- Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
- Preheat grill for medium heat and lightly oil the grate.
- Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
- Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
- Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.
Nutrition Facts : Calories 335.7 calories, CarbohydrateContent 29.2 g, CholesterolContent 54.5 mg, FatContent 11 g, FiberContent 6 g, ProteinContent 31.5 g, SaturatedFatContent 3.8 g, SodiumContent 846.7 mg, SugarContent 3.4 g
FISH TACOS WITH CABBAGE SLAW RECIPE | MYRECIPES
We like to serve these Fish Tacos with Cabbage Slaw in the sturdy texture of corn tortillas, but you can use flour tortillas. Since the recipe makes more slaw than necessary for the tacos, serve the extra on the side.
Provided by Allison Fishman
Yield 4 servings (serving size: 2 tacos and about 1 cup cabbage mixture)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
- Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
Nutrition Facts : Calories 305 calories, CarbohydrateContent 30.1 g, CholesterolContent 75 mg, FatContent 9.8 g, FiberContent 4.4 g, ProteinContent 26.5 g, SaturatedFatContent 2 g, SodiumContent 445 mg
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