RED FISH TACO RECIPES

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EASY FISH TACOS RECIPE BY TASTY

Here's what you need: green cabbage, red onion, sour cream, lime, salt, tilapia fillets, cayenne pepper, garlic powder, cumin, salt, pepper, corn tortillas, cilantro, lime

Provided by Claire Nolan

Yield 8 servings

Number Of Ingredients 14

3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia fillets
¼ teaspoon cayenne pepper, ground
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
16 corn tortillas
cilantro, to taste
lime, to taste

Steps:

  • In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
  • In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
  • Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
  • Using a fork, break apart the fillets into bite-size pieces.
  • Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
  • Garnish with cilantro and lime juice.
  • Enjoy!

Nutrition Facts : Calories 280 calories, CarbohydrateContent 30 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 24 grams, SugarContent 4 grams

WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO ...



Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro ... image

Provided by Molly Yeh

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 23

1 1/4 cups sour cream
2 cloves garlic, minced 
1 jalapeño, seeded and finely chopped 
1 lime, juiced
1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving 
Kosher salt and freshly ground black pepper
1 lime, juiced
1/2 red cabbage, thinly sliced 
1/2 red onion, thinly sliced 
1 tablespoon olive oil 
2 teaspoons sugar 
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin 
1/2 teaspoon smoked paprika 
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour 
1 large egg
1 1/4 cups panko breadcrumbs 
3 fillets walleye or trout (about 12 ounces total), patted dry 
Flavorless oil, like canola or vegetable, for frying 
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving

Steps:

  • For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
  • For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
  • For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper. 
  • Coat the fish all over in the flour and then the egg and then the breadcrumbs. 
  • Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
  • To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!

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