FISH TACOS WITH HONEY-CUMIN CILANTRO SLAW AND CHIPOTLE MAYO
I loved a local chain restaurant's fish tacos so much, that I had to try to duplicate them. They combine flour tortillas filled with breaded, fried tilapia, layered with chipotle mayo, topped with napa cabbage, dressed with honey-cumin sauce, and served with pico de gallo, sour cream, chips and salsa. You'll find them very refreshing and packed full of flavor!
Provided by SCAREY76
Categories World Cuisine Recipes Latin American Mexican
Time 4h40m
Yield 4
Number Of Ingredients 19
Steps:
- Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
- Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
- To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
- To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
- To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
- Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
- Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.
Nutrition Facts : Calories 984.3 calories, Carbohydrate 117.5 g, Cholesterol 137.4 mg, Fat 44.4 g, Fiber 5 g, Protein 42.2 g, SaturatedFat 7.8 g, Sodium 1153.8 mg, Sugar 10.1 g
CREAMY CILANTRO-LIME SLAW
Provided by Rick Rodgers
Categories Side Quick & Easy Low Cal High Fiber Backyard BBQ Mayonnaise Summer Grill Grill/Barbecue Cabbage Potluck Sour Cream Lime Juice Green Onion/Scallion Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
MANGO CILANTRO SLAW
This is different twist on cabbage slaw. It's very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.
Provided by Randy Warner
Categories Salad Coleslaw Recipes With Mayo
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 16.9 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 337.6 mg, Sugar 14.8 g
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING
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!
HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
- Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
- In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
- Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.
SPICY NAPA CABBAGE SLAW WITH CILANTRO DRESSING
Provided by Ruth Cousineau
Categories Salad Ginger Side No-Cook Fourth of July Picnic Quick & Easy Dinner Lunch Hot Pepper Summer Family Reunion Grill Healthy Cabbage Cilantro Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
BROILED TILAPIA FISH TACOS WITH CILANTRO-LIME SLAW
This is my own recipe that I developed after trying several other recipes. These tilapia fish tacos are quick, easy, and delicious. My family loves them! Garnish with diced tomato, corn, avocado, red onion, and Mexican cheese.
Provided by Kristy
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 18
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Spray generously with cooking spray.
- Combine Greek yogurt, mayonnaise, lime juice, onion, vinegar, cilantro, hot sauce, salt, and ancho chile powder in a bowl. Stir in shredded cabbage to make the slaw.
- Place tilapia fillets on the prepared baking pan. Squeeze lime juice over fish. Combine cumin, paprika, salt, and garlic powder in another bowl. Sprinkle spice mixture over the fish.
- Bake under the preheated broiler until fish flakes easily with a fork, 8 to 10 minutes.
- Place tortillas between 2 damp paper towels. Warm in the microwave, 1 to 2 minutes.
- Spoon the cooked tilapia onto each tortilla and top with the slaw.
Nutrition Facts : Calories 287.7 calories, Carbohydrate 33.2 g, Cholesterol 32.7 mg, Fat 6.6 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 1.6 g, Sodium 647 mg, Sugar 4 g
CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE
Steps:
- Catfish Tacos:
- For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
- For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
- For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
- Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
- Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
- Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
- Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
- Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.
CILANTRO SLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine.
- Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving.
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
RED CABBAGE SLAW WITH CILANTRO AND CITRUS
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Provided by Luz Calvo and Catriona Rueda Esquibel
Categories Cabbage Salad Cilantro Citrus Lime Juice Maple Syrup Soy Free Dairy Free Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4 as a side or 8-10 as a topping
Number Of Ingredients 11
Steps:
- In a salad bowl, toss together cabbage, carrots, cilantro, and green onions. In a small bowl, whisk together remainder of ingredients to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.
VEGETARIAN TACO SLAW WITH CREAMY CILANTRO-LIME DRESSING
Here's an easy weeknight meal that's ready to serve in about half an hour.
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
- Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.
- Pour dressing over cabbage mixture and toss to coat evenly.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 63.6 g, Cholesterol 38 mg, Fat 19.7 g, Fiber 18.7 g, Protein 16.1 g, SaturatedFat 11.6 g, Sodium 792.1 mg, Sugar 14.3 g
CABBAGE AND CORN SLAW WITH CILANTRO AND ORANGE DRESSING
Provided by Pam Anderson
Categories Salad Fruit Herb Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Corn Bell Pepper Carrot Summer Vegan Raw Cabbage Cilantro Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk orange juice concentrate, rice vinegar, and canola oil in small bowl. Season with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine slaw mix, corn kernels, carrots, red bell pepper strips, sliced green onions, and chopped cilantro in large bowl. Toss with enough dressing to coat. Season slaw to taste with salt and pepper. Let stand 15 minutes for flavors to blend. Toss again and serve.
HEALTHY FISH TACOS WITH CILANTRO SLAW
Healthy fish tacos, almost too pretty to eat... but do it! Add some shredded cheese or extra peppers if you like.
Provided by Donna B McClure
Time 3h55m
Yield 4
Number Of Ingredients 19
Steps:
- Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
- Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
- When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
- Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
- Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
- Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
- Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
- Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 46 g, Cholesterol 47.2 mg, Fat 11.3 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 2.7 g, Sodium 531.6 mg, Sugar 5.6 g
SPICY SHRIMP TACOS WITH GARLIC CILANTRO LIME SLAW
Thanks to Lindsay at Pinch of Yum for bringing restaurant style shrimp tacos to our kitchen! We breaded our shrimp but the slaw makes it delicious either way!
Provided by Brigitte S.
Categories Lunch/Snacks
Time 35m
Yield 8 Mini Tacos, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
- Heat a drizzle of oil a large skillet over medium high heat. Pat the shrimp dry with paper towels and sprinkle with the spices. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
- To serve tacos, smash a spoonful of avocado on the tortillas, top with a few pieces of shrimp, top with coleslaw, and finish with Cotjia cheese, cilantro, and lime wedges.
CILANTRO BLUE CHEESE SLAW
Serve this slaw as a side dish to any meal, or use it to top your favorite fish taco recipe instead of lettuce and the usual toppings. -Christi Dalton, Hartsville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cabbage, onion, cilantro and jalapeno. In a small bowl, combine the remaining ingredients; pour over salad and toss to coat.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 362mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHICKEN AND PEPPER JACK QUESADILLAS WITH CILANTRO SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the coleslaw mix with 1/2 teaspoon salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl.
- Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5 to 7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.
CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Provided by Jill Silverman Hough
Categories Chicken Quick & Easy High Fiber Lime Hot Pepper Zucchini Summer Grill/Barbecue Sour Cream Tortillas Bon Appétit
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
- Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
- Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
- Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
- *Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
- **Available at specialty foods stores and from tienda.com.
CILANTRO COLE SLAW
Provided by Food Network
Number Of Ingredients 15
Steps:
- Combine all ingredients, except tortillas, into a bowl and mix well. Add dressing and tortillas and mix lightly being careful not to break up tortillas too small.
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