BROILED FISH TACOS
There's no reason to reserve fish tacos for vacation or a night out. Put your broiler to work, and make them an easy weekly affair. Paprika and coriander give meaty white fish like mahi-mahi or halibut tons of impact, but the real star here is the lime-laced herb salad, which makes every bite pop. Make sure to start with the best corn tortillas you can find. And don't worry about loading the tacos up with cabbage and pico de gallo: There's no need here. These are at their best (and easiest) when they're pared down.
Provided by Sarah Copeland
Categories dinner, lunch, quick, weekday, weeknight, tacos, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely zest the limes into a medium bowl. Remove the peel and pith from each lime. Discard the peel and pith, and cut the flesh into rounds. Chop into small pieces and add to the bowl. Set aside, along with 1 tablespoon vegetable or grapeseed oil and the chopped herbs. (You'll add them right before serving.)
- Move the broiler rack to less than 6 inches from the flame or coil, and heat broiler to high. Place the fish fillets in a flat, ovenproof dish. Combine the remaining 3 tablespoons of oil, salt, paprika and coriander in a small bowl. Drizzle all over the fish, rubbing to make sure all surfaces are coated. Broil until fish is crispy golden brown around the edges and just cooked through, about 5 to 6 minutes (do not overcook).
- Meanwhile, lay out the tortillas in an even layer (overlapping slightly) on a baking sheet. Remove from the fish from the oven, and immediately toast the tortillas under the broiler until golden around the edges, about 2 minutes. Flip and toast 30 seconds to 1 minute more. (These are warm and pliable right out the oven, but crisp up as they cool. Wrap in a clean kitchen towel to keep soft.)
- Toss together the lime zest, lime flesh, herbs and oil and season with salt. Break each fish fillet in half with a fork or spoon to make 8 portions, and fill each tortilla with fish and herb salad. Drizzle or serve with crema.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 14 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
FISH TACOS
A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank. -Lena Lim, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish., Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.
Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
- Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
TILAPIA FISH TACOS
I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
- Season with half the lime juice, salt, cumin and southwest seasoning.
- Once that side is cooked, flip and season, cooking till golden.
- Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
- Fill tortilla with a portion of fish and then top with desired toppings.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2
CRISPY FISH TACOS
Steps:
- To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
- To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
- Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
- Yield: 8 servings
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
BEER-BATTERED FISH TACOS
Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
- For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
- Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
- Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
- Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
- Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.
Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
BAKED COD FISH TACOS
A personal spin on baked cod fish tacos. When beef or chicken gets tiresome, do something fishy! Omitted cilantro due to personal tastes, but feel free to add if desired.
Provided by Adam Bassett
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos Fish
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
- Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
- Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
- Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 36.2 g, Cholesterol 36.2 mg, Fat 10.4 g, Fiber 4.4 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 531.2 mg, Sugar 4.5 g
BARB'S BAJA CRISPY FISH TACOS
We have been trying different ways to make fish tacos. I came up with this very easy, tasty recipe.This recipe does not call for seasoned salt. I could not get Lawry's Baja Chipotle sauce to post right.
Provided by Barb G.
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Bake fish according to directions on package.
- Mix sour cream & Lawry marinade in a small bowl.
- Heat tortillas in microwave until warm.
- When fish is crispy, cut fish into 1/2 inch chunks.
- Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.
Nutrition Facts : Calories 403.1, Fat 16.3, SaturatedFat 6.6, Cholesterol 26.6, Sodium 965.3, Carbohydrate 54.8, Fiber 1.2, Sugar 3.3, Protein 10.5
More about "breaded fish tacos recipes"
SUPER EASY FISH TACOS - RECIPE DIARIES
From recipe-diaries.com
Servings 8Calories 185 per serving
- Place the breaded fillets on a baking sheet and bake the fillets for however long the box instructions say. Mine were for 16 to 18 minutes. Air fry the fish for 10 to 12 minutes.
- While the fish are baking make the slaw. In a medium bowl, combine the slaw, mayo, lime, chopped cilantro and can of corn (drained). Set aside
- Heat up a cast iron skillet with a small amount of oil 1 tablespoon and cook the tortillas on each side until they turn a golden brown color.
CRISPY BAKED FISH TACOS - GIMME SOME OVEN
From gimmesomeoven.com
4.7/5 (54)Total Time 45 minsServings 12
- Heat oven to 375°F. Spread the panko out in an even layer on a medium baking sheet*. Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown. (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
- Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
BREADED AND BAKED FISH TACOS - HONEST COOKING
From honestcooking.com
3/5 (1)Category MainAuthor Lisa LottsTotal Time 35 mins
THE BEST FISH TACOS YOU'LL EVER HAVE (WITH PANKO!)
From cupofjo.com
FISH TACOS RECIPE WITH BEST FISH TACO SAUCE!
From natashaskitchen.com
BEER BATTERED FISH TACOS (AUTHENTIC BAJA-STYLE)
From platingpixels.com
THE BEST HEALTHY FISH TACOS - IFOODREAL.COM
From ifoodreal.com
FISH TACOS WITH THREE TOPPINGS - FOOD TO GLOW
From kelliesfoodtoglow.com
FISH TACOS | RECIPETIN EATS
From recipetineats.com
CRISPY FRIED-FISH TACOS RECIPE - TOMAS LEE | FOOD & WINE
From foodandwine.com
10 BEST BAKED FISH TACOS RECIPES | YUMMLY
From yummly.com
HEALTHIER BAKED FISH TACOS (QUICK & EASY!) - HOWE WE …
From howewelive.com
FISH TACOS RECIPE {BAKED, GRILLED OR PAN SEARED}
From cookingclassy.com
BREADED AND BAKED FISH TACOS - JAMIE GELLER
From jamiegeller.com
Servings 4Estimated Reading Time 50 secsCategory MainTotal Time 30 mins
- Preheat the oven to 425°F. Cover a large baking sheet with a piece of aluminum foil, and spray with cooking spray.
FISH TACOS - EASY FISH FINGER WRAP RECIPE - SEW WHITE
From sewwhite.com
WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO …
From foodnetwork.ca
COD FISH TACOS - GIMME DELICIOUS FOOD
From gimmedelicious.com
HOW TO MAKE EASY FISH TACOS - TASTE OF HOME
From tasteofhome.com
BREADED FISH TACOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHEDDARS FISH TACOS RECIPE FOR NON-RED MEAT LOVERS - JUST …
From justmexicanfood.com
FISH STICK TACOS - AHEAD OF THYME
From aheadofthyme.com
BREADED COD FISH RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE FISH TACOS | ALLRECIPES
From allrecipes.com
FISH TACOS WITH MANGO SALSA – REAL FOOD WITH SARAH
From realfoodwithsarah.com
BAJA STYLE BATTERED FISH TACOS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CRUNCHY BREADED FISH STICKS TACO BOARD - RELUCTANT ENTERTAINER
From reluctantentertainer.com
BEST THE ULTIMATE FISH TACOS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TILAPIA FISH TACOS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAJA CALIFORNIA FISH TACOS WITH A CREAMY CHIPOTLE SAUCE
From myturnforus.com
BAKED FISH TACOS RECIPE - I WASH YOU DRY
From iwashyoudry.com
CRISPY OVEN-FRIED FISH TACOS RECIPE - EATINGWELL
From eatingwell.com
BEST FRIED FISH TACOS RECIPE - HOW TO MAKE FRIED FISH TACOS
From delish.com
SPICY BAKED FISH TACOS (30 MINUTES!) - MINIMALIST BAKER
From minimalistbaker.com
15-MINUTE FISH TACOS (MADE WITH FISH STICKS!) - 40 APRONS
From 40aprons.com
BEST GRILLED FISH TACOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GUADALAJARA BREADED FISH TACOS — DELICIOUS AND SIMPLE
From deliciousandsimple.net
AIR FRYER FISH TACOS (PANKO BREADED & CRISPY) - THE RUSTIC FOODIE®
From therusticfoodie.com
HEALTHY COD FISH TACOS (QUICK AND EASY RECIPE) - SKINNYTASTE
From skinnytaste.com
You'll also love