THE ULTIMATE FISH TACOS
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
FISH TACO PLATTER
Provided by Bruce Aidells
Categories Fish Leafy Green Pepper Fry Cinco de Mayo Dinner Lunch Mayonnaise Avocado Spring Summer Family Reunion Pan-Fry Tomatillo Jalapeño Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 31
Steps:
- For pickled red onion and jalapeños:
- Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
- For baja cream:
- Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
- For tomatillo salsa verde:
- Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.
- Stem and seed jalapeño. Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.
- For fish:
- Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.
- Preheat oven to 300°F. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 350°F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.
- Set up buffet with all taco fixings, along with fresh salsa and guacamole.
- *Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.
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
More about "fish taco platter recipes"
FISH TACOS | RECIPETIN EATS
From recipetineats.com
4.9/5 (89)Total Time 45 minsCategory DinnerCalories 410 per serving
- Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
- Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
- Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
FISH TACOS RECIPE WITH BEST FISH TACO SAUCE!
From natashaskitchen.com
5/5 Total Time 55 minsCategory Dinner, Lunch, Main CourseCalories 172 per serving
- Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
- Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
- To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
FISH TACOS | RICARDO
From ricardocuisine.com
EASY FISH TACOS RECIPE: A DELICIOUS AND HEALTHY …
From tasteofhome.com
27 BEST FISH TACO RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
FISH TACO PLATTER RECIPE | EPICURIOUS
From epicurious.com
Servings 6-8Author Condé Nast
NIGELLA'S FISH TACOS RECIPE - BBC FOOD
From bbc.co.uk
FISH TACO RECIPE | KITCHN
From thekitchn.com
EASY FISH TACOS (15-MINUTE RECIPE!) - A SASSY SPOON
From asassyspoon.com
RICK BAYLESSENSENADA-STYLE FISH TACOS - RICK BAYLESS
From rickbayless.com
THE BEST FISH TACOS | MEATEATER COOK
From themeateater.com
BEST GRILLED FISH TACOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY FISH TACOS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FISH TACOS - TASTE.COM.AU
From taste.com.au
THE BEST BAJA FISH TACOS WITH BAJA WHITE SAUCE - FOODIECRUSH
From foodiecrush.com
EASY FISH TACOS RECIPE | ELLE GOURMET
From ellegourmet.ca
FISH TACOS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
FISH TACO RECIPE - WITH FRESH CITRUS COLE SLAW - PLATTER TALK
From plattertalk.com
FISH TACOS | MYPLATE
From myplate.gov
THE 35 BEST FISH TACO RECIPES - GYPSYPLATE
From gypsyplate.com
You'll also love