Fish Tacos With Yogurt Sauce Recipes

Steps:

• Mix yogurt, mayonnaise, sour cream, red pepper, lime juice, cilantro, salt and pepper in a small bowl. Set aside.
• Mix cornstarch, salt and pepper on large, flat plate. Place fish in cornstarch mixture; turn to coat both sides with cornstarch mixture.
• Heat oil in large skillet. Shake excess cornstarch off fish; place fish in pan. Cook fish 3 minutes; turn fish and cook 3 more minutes. Remove from pan and place on paper towels to drain excess oil.
• Place tortillas on grill or griddle over medium heat 10 seconds on each side, or until beginning to bubble and brown lightly. Fill tortillas with fish. Top with sauce, cabbage and tomatoes.

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:

• Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
• While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
• When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!

Steps:

• To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
• To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.

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.

Steps:

• Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
• Preheat grill for medium heat and lightly oil the grate.
• Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
• Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
• Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Steps:

• Blend mayo and sour cream (or yogurt) together; blend in lime juice, then capers, cumin, oregano, dill, and cayenne; it can be served immediately or can be made ahead.
• I assemble my tacos by putting 1-2 fish fingers (depending on the size of tortilla), add a sprinkle of cabbage, a drizzle of sauce, then roll up.