FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat grill for high heat.
- In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
- In a small bowl, combine cayenne pepper, ground black pepper, and salt.
- Brush each fillet with olive oil, and sprinkle with spices to taste.
- Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
FISH TACOS WITH FRESH SALSA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
- Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
- Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
TILAPIA WITH CORN SALSA
My family loves fish, and this super fast dish is very popular at my house. Though it tastes as if it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges and served with couscous on the side. -Brenda Coffey, Singer Island, Florida
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drizzle both sides of fillets with oil; sprinkle with salt and pepper. , Broil 4-6 in. from the heat until fish flakes easily with a fork, 5-7 minutes. Meanwhile, in a small bowl, combine the remaining ingredients. Serve with the fish.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 934mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
FISH TACOS
Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
- In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
- Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams
FISH TACOS
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
- To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
FISH TACOS WITH CORN SALSA
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
- For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
- Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.
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FISH TACOS WITH CORN SALSA RECIPE | MYRECIPES
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- Meanwhile, mix corn, red onion, red bell pepper, cilantro, lime juice and jalapeño together in a bowl until well combined. Season with salt and pepper. Set aside.
- Fill each tortilla with 2 prepared fish tenders. Top each with desired amount of corn salsa, cabbage and queso fresco. Serve garnished with lime wedges and cilantro.
GRILLED FISH TACOS WITH CORN SALSA - MEALTHY.COM
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- Place halibut in a shallow baking dish. Pour 1/3 cup lime juice over fish, sprinkle cilantro over the fish and turn to coat.
- Bring a small pot of water to a boil. Cook corn kernels at a boil until soft, about 7 minutes; drain and rinse with cold water to cool.
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- In a small bowl, combine the paprika, onion powder, thyme, oregano, cayenne, salt and pepper.
- In a small bowl, whisk together the olive oil, vinegar, lime juice, garlic, salt and pepper. Set aside.
FISH TACOS WITH CORN SALSA - BLUE PLATE MAYONNAISE
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- Make Salsa: Preheat a grill or grill pan over medium-high heat. Brush the corn with 2 tablespoons avocado oil. Season with salt and cayenne pepper. Grill the corn for 1 to 2 minutes on each side or until lightly charred. Remove from grill; when cool enough to handle, remove the kernels using a sharp knife. Transfer kernels to a large bowl and add avocado, cherry tomatoes, red onion, cilantro, lime juice, oregano, cumin, coriander and chili powder, remaining avocado oil and salt and cayenne pepper, to taste. Fold ingredients together, trying not to break up the avocado. Set aside for 20 minutes to marinate.
- Fry Fish: Place buttermilk in a shallow bowl, stir in 1 teaspoon of the Creole seasoning and place fish to soak in buttermilk. Combine cornmeal, flour and 1 teaspoon Creole seasoning in another shallow bowl. Combine eggs and remaining teaspoon Creole seasoning in a third shallow bowl.
- Heat oil in a medium cast-iron pan over medium-high heat. Remove each catfish fillet from buttermilk and dredge in cornmeal mixture, shaking off excess, then in the egg mixture and back into the cornmeal mixture. Once oil is hot, carefully add fish to the pan and fry for 2 to 3 minutes per side. Using a fish spatula, transfer fish to a paper towel lined plate.
FISH TACOS WITH ROASTED CORN SALSA - MOM ON TIMEOUT
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- Pour the bag of Birds Eye corn onto a baking sheet. Broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden.
- Combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate.
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- Prep the fish by squeezing half a lime over the fillets, a drizzle of olive oil, and dusting both sides of the fish with the chili powder, cumin, and salt. Set aside.
- Once your fire is ready, place the corn and jalapeno on the grill. Grill for about 10 minutes, turning occasionally, until tender. Remove and set aside to cool slightly.
FISH TACOS WITH FRESH SALSA - CHEF JULIE YOON
From chefjulieyoon.com
- Make the fresh salsa first. Add the chopped onion to a bowl of hot water for 30 seconds, then drain. Add to a bowl of cold water for 30 seconds, then drain. This will remove their raw spicy bite. Place them in a larger bowl, along with the garlic, jalapenos, tomatoes, and cilantro. Add the lime juice, vinegar, agave, and olive oil. Season with salt to taste. Mix well and let sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. The salsa will get watery. You can serve it with the liquid or strain it. The juice is good served over yellow rice!
- In a shallow bowl, or small baking dish, make the fish marinade by whisking together the oil, cumin, chili powder, lime juice, lime zest, and salt. Cut your fish into a couple pieces, just so it’s easier to handle, and turn in the marinade until evenly coated. Refrigerate and let marinate for 20 minutes. If you marinate it longer than that, the acid can begin to cook the fish. Meanwhile, slice your lettuce and fixings, and warm the tortillas.
- Warm the tortillas by placing them in a dry pan, flipping to warm both sides, about 3 minutes total, or you can place directly on the grate of a gas burner. Wrap the warm tortillas in a clean dishcloth or aluminum foil and set aside while you prepare the fish.
FISH TACOS WITH ROASTED CORN & CILANTRO SALSA
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- (See note below about roasting corn and garlic)Combine all of the salsa ingredients in a blender, food processor, or large mortar and pestle. Blend or pound the ingredients until well-combined. You want to stop when the mixture is still just a little bit chunky. Set aside, or refrigerate if making the day before.
- Thinly slice the onion. Combine with vinegar, sugar, and salt in a container. Shake vigorously, then let stand for at least 10 minutes (longer is better). Refrigerate if making the day before.
- Heat a large skillet or cast iron pan on the stove-top over medium-high heat. Add the oil and heat until the oil is shimmering and very hot.
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