FISH TACOS WITH SPICY SLAW
Chef Marcus Samuelsson shares this taco recipe, saying it's the freshest fish you can find that works the best and that you need a very hot grill for optimum success. Put the spicy slaw on top of each taco.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
- In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.
Nutrition Facts : Calories 321 g, Fat 11 g, Fiber 5 g, Protein 25 g, SaturatedFat 2 g
FISH TACOS WITH SMOKY SLAW
Provided by Aaron McCargo Jr.
Time 1h1m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a large nonreactive bowl, add the yogurt, adobo sauce, lime zest, juice, cilantro and season well with salt and pepper. Toss in the cabbage and onions and toss well to combine. Taste again for seasoning.
- To compose the taco, lay a couple of pieces of fish in the center of each tortilla. Pile the coleslaw on top of the fish and fold the edges of the tortilla inwards.
- Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil.
- In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil.
- Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes.
GRILLED FISH TACOS WITH LIME SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 tacos
Number Of Ingredients 10
Steps:
- Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside.
- Preheat a grill to medium. Oil the grates. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. Grill until well marked on the bottom and the fish releases easily from the grill, about 6 minutes. Flip and grill until cooked through, 4 to 6 more minutes. Transfer to a cutting board and slice or flake the fish.
- Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
- Divide the fish among the warm tortillas. Top with the slaw, cilantro, crema and salsa verde. Serve with lime wedges.
SPICY SLAW FOR FISH TACOS
This spicy coleslaw's flavor comes from cilantro and lemon juice and its heat comes from Sriracha hot sauce. It's great with fish tacos or barbecue!
Provided by firegirl
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
- Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 7.3 g, Cholesterol 1.7 mg, Fat 3.9 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 0.6 g, Sodium 285.7 mg, Sugar 3.5 g
EASY FISH TACOS WITH SLAW
A light fried fish fillet topped with a spicy slaw. My eleven-year-old loves this dish!
Provided by miss_maya
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Mix coleslaw mix, cilantro, yogurt, peppers, vinegar, adobo sauce, and salt for slaw together and set aside in the refrigerator.
- Cut fillets into 2-ounce portions. Season fish with 1 teaspoon salt, dried cilantro, cumin, and oregano. Allow to rest while combining flour, cornstarch, 1 teaspoon salt, and cayenne in a shallow dish.
- Dip each fillet in flour mixture, shaking off excess. Set aside for at least 5 minutes.
- Meanwhile, heat 1 inch of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry fish in the hot oil until golden and it flakes easily with a fork, about 3 minutes on each side. Drain on paper towels.
- To assemble, top a tortilla with one fillet, 1/4 cup slaw, and slices of avocado and tomato if desired.
Nutrition Facts : Calories 899.7 calories, Carbohydrate 82.4 g, Cholesterol 85.5 mg, Fat 48.3 g, Fiber 8.9 g, Protein 34.1 g, SaturatedFat 8.5 g, Sodium 1734.3 mg, Sugar 4.1 g
SOUTHERN-STYLE FISH TACOS WITH CRUNCHY SLAW AND CHIPOTLE MAYO
Steps:
- For the slaw: Whisk the lime juice, oil, honey, and salt together in a bowl. Add the green and red cabbage, red onion, jalapeño, and cilantro, and toss to combine. Cover with plastic wrap, and let the bowl chill in the fridge for 1 hour, so the flavors can develop.
- For the chipotle mayo: Blend the mayonnaise, chipotle pepper, adobo sauce, and honey in a food processor until smooth. Remove from processor, and set aside until ready to serve.
- For the catfish: Heat 2 inches of oil in a Dutch oven to 375 degrees F. (For tips on deep-frying, see page 19.)
- Slice the catfish into 1-inch-thick fingers on a diagonal, and season with salt and pepper. Whisk together the buttermilk, egg, and hot sauce on a rimmed plate. Stir together the cornmeal, flour, garlic powder, and cayenne pepper on another rimmed plate, and season with salt and pepper. Working in batches, dip the catfish into the buttermilk batter, then dredge it through the cornmeal mixture, shaking off the excess.
- When the oil is hot, gently drop the catfish into the Dutch oven and fry until golden brown, working in batches, about 2 to 3 minutes per batch. Remove to a paper-towel-lined sheet tray when done, and immediately season with salt and pepper.
- Place the tortillas on a plate, and wrap the plate with damp paper towels. Microwave on high for 45 seconds. (Alternatively, if you have a gas stove, turn the heat to medium and place a corn tortilla directly over the flame, to toast for about 15 seconds on each side. This will soften the tortilla and give it a delicious smoky flavor.)
- To assemble the tacos, place a generous portion of fried catfish onto the center of a warmed tortilla. Top with the crunchy slaw, and top with chipotle mayonnaise. Garnish with lime wedges and cilantro.
- ALTERNATIVE: GRILLED CATFISH
- Preheat a grill or grill pan to medium-high heat.
- Slice the catfish into 1-inch-thick fingers on the diagonal. Brush with a few tablespoons olive oil on each side, and season with salt and pepper.
- Grill the catfish 2 to 3 minutes per side. Assemble the tacos as directed.
FISH TACOS WITH CILANTRO CHIPOTLE SLAW
I love fish tacos, and since my family has been trying to eat a little healthier, this seemed like a good way to get some fish into our diet without all the extra garbage that usually goes along with eating fish here in the south (fish fries and the like). The Marinade is basically the same as my recipe# 241864 but with some proportions scaled back.I used halibut, but any firm white fish will do. I think next time, I'm going to try Gulf Red Snapper. I also pan seared the fish since I live in a high rise apartment and can't grill, but if you want to grill the fish, I'm sure it will be even better. The slaw is kind of like combining the traditional cabbage topping and the cilantro and creme all into one easy and tasty scoop.
Provided by ROV Chef
Categories Halibut
Time 1h40m
Yield 8 tacos, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Mix the marinade ingredients together in a blender. Except the fish, as we're not making cat food.
- Pour the marinade into a big zip top bag with the fish and let it sit for about 30 minutes at the most.
- In a food processor, combine all of the slaw ingredients except the cabbage. Spin it up until you have a smoothish dressing.
- Pour the slaw dressing over the cabbage and toss to combine. Let it chill in the fridge until dinner is ready. Normally I would make any coleslaw a day ahead of time, but for this, I still want a good crunch to the cabbage.
- Mix the Masa, the salt and 1 cup of the water in a bowl by hand.
- Only add enough of the remaining water tot he dough so it is workable enough to form a golf ball sized ball that can be flattened out without it crumbling apart.
- Divide the dough into 16 equally sized balls.
- Break out your tortilla press and flatten each dough ball into a small round. Or if you're like me, break out the tortilla press, then break the press after the third tortilla and resort to parchment paper, a heavy pan with a smooth bottom and a rolling pin.
- Cook the tortillas on a med-high hot dry pan or an electric griddle for about 1 minute per side. You'll have to eyeball the time depending on how hot your "med-high" is.
- I followed Alton Browns tip on keeping my tortillas hot and ready by wrapping them in a tea towel sitting on a heating pad. Yes, I am that much of a geek that I have a heating pad in the kitchen.
- Get a large non stick pan heated over medium ready with half the oil.
- Place your fish in the pan, careful not to crowd the pan, and cook for about 2-3 minutes per side. This is really up to you and how "done" you like your fish and also the type and thickness of the fish you're cooking. I look for just opaque in the center.
- Extract the first batch and cover with foil while the second batch cooks.
- I like the two tortilla shingle method myself with the fish on the bottom and the slaw on top. You can throw some diced tomatoes on top or maybe a squeeze of lime if you think it's necessary. I like to keep it simple.
Nutrition Facts : Calories 537.4, Fat 11.6, SaturatedFat 1.6, Cholesterol 54.9, Sodium 790.5, Carbohydrate 62.8, Fiber 6.1, Sugar 6.9, Protein 45.5
BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW
I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico!
Provided by Rinshinomori
Categories Mexican
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix salsa and mayonnaise; set aside.
- In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
- Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
- In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
- To assemble, place 2 corn tortillas each on 4 individual plates.
- Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.
Nutrition Facts : Calories 842.7, Fat 18.2, SaturatedFat 2.8, Cholesterol 107.9, Sodium 1833.5, Carbohydrate 111.3, Fiber 13.6, Sugar 13, Protein 55.9
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