QUICK FISH TACOS
This simple yet scrumptious recipe has a nice kick and is a house favorite. Delicious!
Provided by Huge
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving. Mince half the jalapeno pepper; save other half for later. Toss cabbage, green onions, and minced jalapeno half in remaining sour cream mixture until slaw is well mixed.
- Heat olive oil and remaining jalapeno half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper. Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeno half.
- Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
- Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 38.9 g, Cholesterol 47.5 mg, Fat 15.2 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 3.6 g, Sodium 480.9 mg, Sugar 3.6 g
QUICK AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
- Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
QUICK FISH TACOS
A favorite in California beach towns, fish tacos are a perfect quick meal, here made super-fast with frozen fillets topped with prepared cole slaw and salsa.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven as directed on fish fillet package. Place fish fillets on ungreased cookie sheet; sprinkle with chili powder. Bake as directed.
- Remove fish from oven. Heat taco shells as directed on package. Meanwhile, remove pit and peel from avocado; cut avocado into small cubes. Cut warm fish into bite-sized pieces.
- To serve, spoon heaping tablespoon coleslaw into each warm taco shell. Top each with fish, avocado and salsa.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 15 mg, Fat 3, Fiber 5 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1/6 of Recipe, Sodium 440 mg, Sugar 7 g
CERVEZA-BATTERED FISH TACOS WITH QUICK-PICKLED ONION AND CUCUMBER
Steps:
- Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
- In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
- Meanwhile, grill tortillas on grill.
- Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
- In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
- Toss in the tomato and cilantro, 5 minutes before serving.
QUICK GRILLED FISH TACOS
Nothing fishy going on here! Grill the fish and tortillas for these tasty tacos, and dinner's done in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 1 (18x12-inch) sheet of heavy-duty foil; spray with cooking spray. Sprinkle both sides of fish fillets with 2 teaspoons of the seasoning mix. Place fish on center of foil sheet. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packet on grill over high heat. Cover grill; cook about 10 minutes, rotating packet 1/2 turn after 5 minutes, until fish flakes easily with fork. Let cool slightly; cut into bite-size chunks.
- Meanwhile, in large bowl, mix dressing and remaining 4 teaspoons seasoning mix. Add coleslaw mix and chile; toss to coat. Let stand 10 minutes. Meanwhile, wrap stack of tortillas in sheet of foil; place on coolest part of grill 5 to 10 minutes, turning occasionally, until steaming.
- To serve, spoon about 1/4 cup fish chunks and 1/4 cup coleslaw mixture onto each tortilla; top with 2 tablespoons radishes. Fold tortillas around filling. Serve with pepper sauce and tomatillo salsa.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 0 g
QUICK FISH TACOS
. If you're lucky enough to have a Mexican market, corn tortillas are a couple of bucks for almost a hundred.
Provided by Tom2838
Categories Lunch/Snacks
Time 35m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well.
Nutrition Facts : Calories 422.9, Fat 18.9, SaturatedFat 6, Cholesterol 38.5, Sodium 409.3, Carbohydrate 51, Fiber 5.8, Sugar 3.8, Protein 14
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