Fish Tacos With Strawberry Salsa Recipes

Steps:

• Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

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.

Steps:

• Combine the achiote, lime juice, olive oil, garlic, cumin and salt. Rub the mixture on both sides of the fish. Cover with plastic wrap and refrigerate for 2 hours. Preheat grill, brush the fish with olive oil and grill for 4 minutes on each side for medium-well.
• Mix all ingredients together. Serve at room temperature.

Steps:

• Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
• Heat oil in a large skillet over medium-high heat.
• Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
• Heat tortillas in a separate skillet over medium-low heat.
• Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
• Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Steps:

• Preheat broiler. For salsa, in a small bowl, combine the first five ingredients; stir in 1/4 teaspoon salt., Place fillets on a foil-lined 15x10x1-in. baking pan; sprinkle with pepper and remaining salt. Broil 4-6 in. from heat 5-7 minutes or until fish just begins to flake easily with a fork. Serve fish in tortillas with salsa and cheese.

Steps:

• Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
• Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
• Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
• Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
• Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
• Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

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:

• Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
• Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
• Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
• In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
• Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
• Enjoy!
• RECIPE BY: Talia Goldstein