WHAT TO PUT IN TACOS RECIPES

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TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER



Tasty fish tacos | Fish recipes | Jamie Oliver image

Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.

Total Time 35 minutes

Yield 2

Number Of Ingredients 14

100 g plain wholemeal flour
2 ripe kiwi fruit
4 spring onions
1 fresh jalapeño or green chilli
1 bunch of fresh coriander (30g)
2 limes
Tabasco chipotle sauce
¼ of a small red cabbage (150g)
1 tablespoon red wine vinegar
½ an orange
1 red or yellow pepper
2 x 120g fillets of firm white fish, such as haddock, skin on, scaled and pin-boned, from sustainable sources
olive oil
2 tablespoons natural yoghurt

Steps:

    1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
    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.
    3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
    4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
    5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
    6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
    7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
    8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

Nutrition Facts : Calories 418 calories, FatContent 10.6 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 35.2 g protein, CarbohydrateContent 48.3 g carbohydrate, SugarContent 16.5 g sugar, SodiumContent 0.9 g salt, FiberContent 8.4 g fibre

QUESABIRRIA TACOS RECIPE - NYT COOKING



Quesabirria Tacos Recipe - NYT Cooking image

The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.

Provided by Tejal Rao

Total Time 15 minutes

Yield 4 tacos

Number Of Ingredients 6

1/4 cup seasoned birria fat plus 1 cup leftover birria meat (both from Birria de Res)
4 corn tortillas
1 cup shredded low-moisture cheese, such as Monterey Jack
1/4 white onion, chopped
1 handful fresh cilantro leaves, chopped
1 lime, quartered

Steps:

  • Use a spoon to skim the red-stained fat floating on the top of the birria pot — it’s deeply seasoned and the key to crisp, delicious tacos — and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
  • Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.
  • As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It’s OK if some cheese spills out, in fact, it’s encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
  • Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.

More about "what to put in tacos recipes"

PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course, Supper
Calories 537 calories per serving
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
See details


CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
See details


TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
    1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
    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.
    3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
    4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
    5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
    6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
    7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
    8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
See details


QUESABIRRIA TACOS RECIPE - NYT COOKING
The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine mexican
  • Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
See details


PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course, Supper
Calories 537 calories per serving
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
See details


CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
See details


SPICY BLACK BEAN TACOS RECIPE - BBC GOOD FOOD
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Supper
Cuisine Mexican
Calories 640 calories per serving
  • To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
See details


TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS
Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions." If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700'); return false;"> pineapple chunks in some stores (see Tidbits). Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 6 hours 0 minutes0S
Calories 960 calories per serving
See details


TACOS CARNE ASADA RECIPE | TYLER FLORENCE | FOOD NETWORK
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category main-dish
Cuisine mexican
  • Yield: 2 cups
See details


QUESABIRRIA TACOS RECIPE - NYT COOKING
The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Cuisine mexican
  • Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
See details


PULLED PORK TACOS WITH PINEAPPLE SALSA RECIPE - BBC G…
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa
From bbcgoodfood.com
Total Time 6 hours 20 minutes
Category Dinner, Main course, Supper
Calories 537 calories per serving
  • Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
See details


CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
See details


SPICY BLACK BEAN TACOS RECIPE - BBC GOOD FOOD
These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course, Supper
Cuisine Mexican
Calories 640 calories per serving
  • To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
See details


TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS
Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions." If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700'); return false;"> pineapple chunks in some stores (see Tidbits). Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 6 hours 0 minutes0S
Calories 960 calories per serving
See details


TACOS CARNE ASADA RECIPE | TYLER FLORENCE | FOOD NETWORK
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category main-dish
Cuisine mexican
  • Yield: 2 cups
See details


TACO RECIPES | ALLRECIPES
Birria de Res Tacos (Beef Birria Tacos) Rating: 5 stars 12 Authentic Mexican birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile sauce with a delicious spice mix.
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STREET TACOS {GRILLED STEAK} | FAVORITE FAMILY RECIPES
Jan 19, 2022 · Method. Remove the steak from the fridge and bring to room temperature. Stir together the salt and other seasonings in a bowl. Then, rub the steak on both sides with the spice …
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30 BEST TACO RECIPES - EASY TACO RECIPES - DELISH
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TACOS IN PASTA SHELLS RECIPE | ALLRECIPES
I did put taco sauce on the bottom of the pan and I think it helped keep them moist. I topped them with a mild corn and black bean salsa and cheese and baked covered per directions and then uncovered for about 5 minutes to let the cheese melt. We put …
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AUTHENTIC CARNE ASADA STREET TACOS - COOKING MEXICAN RECI…
Put marinade in a large freezer bag, along with the meat and get enough air out of the bag so the meat is completely in the marinade. Now, so far as time, I’ve sometimes only marinated the meat for a few hours. ... I used to live just about 15 miles from the border in El Centro CA and I would always look up recipes for authentic Mexican tacos …
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OUR ABSOLUTE BEST TACO RECIPES TO TRY TONIGHT - TASTE OF HOME
Apr 25, 2019 · We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker …
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TACO RECIPES | ALLRECIPES
Everything from fish tacos to more traditional chicken, pork, and beef, a wide selection of taco recipes awaits! Everything from fish tacos to more traditional chicken, pork, and beef, a wide selection of taco recipes awaits! ... You can top it with whatever you like, but I recommend loading it up! Also, if you don't eat meat, put …
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STREET TACOS {GRILLED STEAK} | FAVORITE FAMILY RECIPES
Jan 19, 2022 · The main difference between street tacos and regular tacos is the SIZE. Street tacos are a bit smaller than regular tacos. You are supposed to be able to easily hold one in your hand and eat it on the go, thus the name “street tacos…
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30 BEST TACO RECIPES - EASY TACO RECIPES - DELISH
Apr 01, 2022 · The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard.But the real …
From delish.com
See details


TACOS IN PASTA SHELLS RECIPE | ALLRECIPES
I did put taco sauce on the bottom of the pan and I think it helped keep them moist. I topped them with a mild corn and black bean salsa and cheese and baked covered per directions and then uncovered for about 5 minutes to let the cheese melt. We put …
From allrecipes.com
See details


AUTHENTIC CARNE ASADA STREET TACOS - COOKING MEXICAN RECI…
Put marinade in a large freezer bag, along with the meat and get enough air out of the bag so the meat is completely in the marinade. Now, so far as time, I’ve sometimes only marinated the meat for a few hours. ... I used to live just about 15 miles from the border in El Centro CA and I would always look up recipes for authentic Mexican tacos …
From cooking-mexican-recipes.com
See details


OUR ABSOLUTE BEST TACO RECIPES TO TRY TONIGHT | TASTE OF HOME
Apr 25, 2019 · We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker …
From tasteofhome.com
See details


BAKED BEEF TACOS - RECIPETIN EATS
Nov 02, 2018 · Beef Tacos – the old school way!!! With juicy seasoned beef taco meat and crispy shells, this taco recipe is made with a simple yet flavour packed homemade taco seasoning that truly tastes like store bought. I like to BAKE my tacos …
From recipetineats.com
See details


AUTHENTIC CARNE ASADA STREET TACOS - COOKING MEXICAN RECI…
Put marinade in a large freezer bag, along with the meat and get enough air out of the bag so the meat is completely in the marinade. Now, so far as time, I’ve sometimes only marinated the meat for a few hours. ... I used to live just about 15 miles from the border in El Centro CA and I would always look up recipes for authentic Mexican tacos …
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See details


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Apr 25, 2019 · We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker …
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See details


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See details


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