RECIPE FISH TACOS RECIPES

Name: Fish Tacos
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 pound white flaky fish, such as mahi mahi or orata; 1/4 cup canola oil; 1 lime, juiced; 1 tablespoons ancho chili powder; 1 jalapeno, coarsely chopped; 1/4 cup chopped fresh cilantro leaves; 8 flour tortillas; Shredded white cabbage; Hot sauce; Crema or sour cream; Thinly sliced red onion; Thinly sliced green onion; Chopped cilantro leaves; Pureed Tomato Salsa, recipe follows; 2 tablespoon peanut oil; 1 small red onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 4 large ripe tomatoes, chopped; 1 serrano chile; 1 jalapeno, sliced; 1 tablespoon chipotle hot sauce; 1 tablespoon Mexican oregano; 1/4 cup chopped fresh cilantro leaves; Salt and pepper

HEALTHY FISH TACOS RECIPE | BOBBY FLAY | FOOD NETWORK

Healthy Fish Tacos Recipe | Bobby Flay | Food Network image

Serve Bobby Flay's healthy Fish Tacos recipe, from Boy Meets Grill on Food Network, with a fresh tomato salsa at your next party.

Provided by Bobby Flay

Categories main-dish

Total Time 1 hours 45 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper

Steps:

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Nutrition Facts : Calories 418 calorie, FatContent 20 grams, SaturatedFatContent 2 grams, CholesterolContent 83 milligrams, SodiumContent 502 milligrams, CarbohydrateContent 33 grams, FiberContent 3 grams, ProteinContent 26 grams, SugarContent 2 grams

BAJA STYLE FISH TACOS RECIPE | MARCELA VALLADOLID | FOOD ...

Baja Style Fish Tacos Recipe | Marcela Valladolid | Food ... image

Provided by Marcela Valladolid

Categories main-dish

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer*
1/3 cup mayonnaise
2/3 cup Mexican crema** or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut cut into 5 by 1/2-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
Pickled jalapenos, for garnish, optional

Steps:

For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

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2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
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