Island Style Fish Tacos Recipes

Steps:

• Marinate fish in herbs and garlic for 1 hour before grilling.
• Combine or blend the Salsa Fresca ingredients 1 hour before serving:.
• Combine the Dressing ingredients in blender until creamy 1 hour before serving.
• To assemble:.
• Grill strips of fresh marinated fish until medium done, reserve.
• Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
• Garnish with cilantro and a lime wedge.
• Serve immediately. Enjoy!

Steps:

• Preheat the oven to 220 degrees C (425 degrees F)/gas mark 7 for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
• Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
• For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chile (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
• Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting dish. Mix together the cumin, paprika and salt, and sprinkle it over the fish fillets.
• Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8 to 10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
• Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
• Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh cilantro and take it to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
• Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.

Steps:

• Cut each tilapia fillet into 2 strips each.
• Mix olive oil, chili powder, cumin, coriander, and garlic paste together for marinade. Add fish strips, coat well, and set aside to soak.
• Mix tomatoes, avocado, red onion, jalapeno, cilantro, garlic, garlic salt, and black pepper together in a bowl for pico de gallo.
• Mix mayonnaise and sour cream for sauce together and spoon into a zip-top bag; set aside.
• Heat oil in a skillet over medium-high heat. Fry fish strips in the hot oil until they are opaque and flaky, about 10 minutes. Remove from heat and let rest.
• Cut off a small corner from the zip-top bag and drizzle some sauce into each tortilla. Place fish onto sauce, spoon on pico de gallo, sprinkle with cabbage, and finish by piping more sauce over the top. Fold and serve.

Steps:

• Make the teriyaki sauce by whisking cornstarch with water in a medium bowl. Add remaining sauce ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes. Let cool before you use it for marinating .
• Set aside 1 cup of the sauce. Use remaining sauce and pour over the chicken tenderloins in a medium bowl. Cover and let marinate 6 hours.
• Preheat a large skillet over medium low heat. lightly oil skillet and saute chicken in a pan for 8-10 minutes or till cooks through and browned. slice each chicken into 3 or 4 pieces and put in a medium bowl.Microwave the reserved cup of teriyaki sauce for 30-60 seconds and pour sauce over sliced chicken in the bowl.
• Preheat another skillet over medium heat. Toss a tortilla into the pan for a minute, then flip over and add 2 to 3 tablespoons of shredded cheese across the center. Let tortilla sit in pan until cheese starts melting. Remove tortilla and spoon equivalent of 1 chicken tenderloin into the tortilla. Spoon about 1 teaspoon of teriyaki sauce ( from reserved sauce poured over chicken) over the chicken in each taco.
• Arrange the rest of the taco with shredded lettuce, 1 or 2 tablespoons of pineapple and tomato, and a few green onion pieces. Repeat the process for the remaining tacos.

Steps:

• In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.