Light And Yummy Fish Tacos Recipes

Steps:

• Make the cabbage slaw: chiffonade cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.
• Preheat oven to 400 degrees.
• Heat a non-stick oven proof pan over medium heat, add olive oil, add halibut and brown on one side, turn halibut over and put pan in the oven for about 10-15 minutes until halibut is flakey and cooked through.
• To serve: flake cooked halibut into a bowl and serve with warmed corn tortillas and the bowls of the cabbage slaw, guacamole and salsa.

Steps:

• For the steak: Scatter half the orange slices, half the onion slices, and half the garlic pieces on the bottom of a glass dish large enough to hold the flank steak. Sprinkle the flank steak all over with salt and pepper and place in the prepared baking dish. Scatter the remaining oranges, onions, and garlic over the flank steak and pour the beer over. Cover with plastic wrap and let stand for 1 hour at room temperature or overnight in the fridge.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Remove the meat from the marinade. Discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Let the steak rest for 10 minutes. Transfer the grilled flank steak to a cutting board and cut crosswise into strips.
• For the salsa: In a small bowl mix together the salsa ingredients.
• To assemble: Using the butter lettuce leaves, make tacos using slices of flank steak and avocados. Drizzle with the salsa.
• Cook's Note: The marinated steak can also be broiled.

Steps:

• Mix together sour cream, cilantro and lime juice. Chill.
• In a pie plate, lightly beat egg with mayonnaise until smooth.
• Combine dry ingredients (on waxed paper).
• Over medium-high heat, heat oil and butter in a large, heavy skillet.
• Dip fish in egg mixture, then dredge through bread crumbs.
• Place in hot oil and fry until done, 2-3 minutes per side or until fish flakes easily.
• Serve immediately in a heated flour tortilla with the sauce.

Steps:

• Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well.

Steps:

• To make the batter: in a bowl, stir together the flour, garlic salt, and ground chile. Pour in the beer, whisking to make a smooth batter. Cover and let stand for up to 1 hour.
• Meanwhile, make the creamy salsa: In a small bowl, stir together the mayonnaise, yogurt, and ketchup until blended. Set aside.
• To make the tacos: Remove the skin from the fillets and run your fingers over the fillet to check for and remove any embedded bones, using tweezers if necessary. Cut the fish into 8 strips, each 3 - 4 inches (7.5 - 10 cm) long and 3/4 inch (2cm) and place in a nonaluminum bowl. Sprinkle wiht the lime juice, garlic salt, and ground chile and toss to mix. Let marinate at room temperature for 10 minutes. Pour the oil to a depth of 1 inch (2.5 cm) into a deep-frying pan and heat to 375F (190c) on a deep-frying thermometer. This may take up to 5 minutes.
• Meanwhile, heat a comal, griddle, or heavy frying pan over medium heat. When it is hot, stack 2 or 3 tortillas on the heated surface and leave for a few seconds. Flip the tortillas,rotating them every second or so until all are hot. Wrap in a dry kitchen towel and repeat with the remaining tortillas. They should keep warm for 10 minutes. If they are to be held longer, wrap a damp towel around the dry towel and place the packet in a 200f (95c) oven.
• Pat the fish strips dry with paper towels. One at a time, dip a strip into the batter, allowing the excess to drip off, and slip into the hot oil. Do not allow the pieces to touch. Fry until the strips are crisp and golden, about 7 minutes. Using a slotted spatula, transfer to paper towels to drain, When all are fried, transfer to a warm serving plate. Put the salsa fresca, cabbage, and limes in separate small bowls and set on the table along with the fish, creamy salsa, tortillas,avocado, and hot-pepper sauce. Let the diners make their own tacos, wrapping the fish in a tortilla and adding the other items.

Steps:

• From limes, grate 2 teaspoons of peel and squeeze 1/4 cup juice.
• Mix coleslaw mix and lime juice.
• In another bowl mix sour cream and lime peel. Set aside.
• In 12 in skillet, heat oil on medium-high until hot. On sheet of sprinkle fish with Mrs. Dash. (I often add extra cumin). Cook 5-6 minutes.
• Warm tortillas.
• put fish in tacos. Top with coleslaw, lime sour cream, green onions, taco sauce, fresh cilantro, or whatever else you like.