Fish Tacos With Fresh Salsa Recipes

Steps:

• For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
• For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
• For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
• Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
• Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
• To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
• To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
• Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
• Preheat the broiler.
• Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
• Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
• Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
• Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

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.

Steps:

• Make the watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
• Preheat a grill to high. Sprinkle the fish on both sides with the chile powder and 1/2 teaspoon salt; drizzle both sides with the remaining 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
• Meanwhile, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
• Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g

Steps:

• Prepare a medium-hot fire in a charcoal or gas grill.
• Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
• Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
• Place the tortillas on a work surface.
• Line each with a piece of lettuce and top with chunks of fish.
• Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
• Garnish with avocado and radishes and serve.
• Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
• Will keep 24 hours refrigerated.
• Note: I always use halibut.
• You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.

Steps:

• For the Avocado Cream: Place all ingredients into a food processor and give it a whirl until smooth. Cover with plastic wrap and refrigerate until ready to use. Good for one week refrigerated.
• For the Salsa: Place half of canned tomatoes into food processor. Add half of the jalapeno, seeds and all. Add the rest of the salsa ingredients. Whirl until smooth. Taste. If you'd like more heat, add the rest of the jalapeno pepper and process until smooth. Pour into mixing bowl and add the rest of the canned tomatoes. Mix and taste. Season with more salt if necessary. Refrigerate up to two weeks.
• For the Rub: Mix all rub ingredients together in a small bowl. Brush fish fillets with oil. Coat both sides of fish generously with the rub. Heat a non stick pan over medium-high heat with oil. Cook fish in the hot pan, do not crowd, for 4 minutes per side.
• Remove from heat onto a platter, flake with a fork. Squeeze fresh lime juice over fish. Cover with foil to keep warm.
• Wipe out fish pan and warm tortillas one minute per side in the pan and place into a bowl lined with a clean napkin or kitchen towel to keep warm.
• Layer over warm tortilla; lettuce, tomato, cheese, fish, avocado cream, and salsa.

Steps:

• In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
• Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
• Divide the fish evenly among the tortillas and top with the Citrus Salsa.
• To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.

Steps:

• Make fruit salsa first.
• In a large bowl, mix the jalapeno jelly, lime juice, and oil. Chop, dice, mince all fresh fruit, onion, jalapeno, and cilantro and put into the same large bowl. Stir gently and refrigerate until ready to eat.
• Next make sauce:
• Place all ingredients into a medium bowl and stir to blend. Place in refrigerator to chill.
• Both fruit salsa and sauce can be made ahead.
• Place fish on large platter and drizzle with lemon or lime juice. Sprinkle with taco seasoning.
• Place flour tortillas in foil and warm in the oven at 350 deg. for 10 minute.
• Either on the stove top or BBQ, cook the fish until it flakes.
• Fill tortillas with chunks of fish, cabbage, toppings, sauce and top with fruit salsa.
• Enjoy and eat quickly.

Steps:

• Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
• Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
• Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
• The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
• Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
• Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
• Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
• Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
• Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
• Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
• If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
• That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
• Remember to make in steps. There are a lot, but nothing is hard.