One Pan Tilapia Fish Tacos With 5 Minute Mole Recipes

Steps:

• Dry tilapia fillets and cut each in half. Season each fillet with Cajun seasoning, salt, and pepper. Dredge in flour to coat, shaking off excess.
• Melt butter and oil in a large heavy skillet over medium-high heat. Pan-fry fish quickly, working in batches if needed, until edges appear white, 3 to 4 minutes. Flip and continue to cook until easily flaked with a fork, 3 to 4 minutes more. Remove to a plate and keep warm.
• Heat the same pan over medium-high heat. Saute onion until soft, about 5 minutes. Pour white wine into the pan, reduce heat, and let simmer until reduced by about half, 5 to 7 minutes. Drizzle sauce over fish before serving and garnish with capers.

Steps:

• Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
• Mix together the diced lemongrass, soy sauce, garlic, spring onion, red chile and ginger in a bowl.
• Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
• Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
• Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve.

Steps:

• Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
• To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
• Heat the oil in a deep skillet over medium heat to 360 degrees F.
• When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
• To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
• Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
• Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
• Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
• While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
• Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
• Char tortillas over a gas flame.
• Remove fish from the oven and flake it with a fork.
• Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add tilapia fillets and sprinkle with garlic powder and pepper. Cook for 5 minutes, turn, and continue cooking until fish flakes easily with a fork, about 5 more minutes. Break fillets apart with a spatula, remove from the heat, and allow to cool. Wipe skillet clean with a paper towel.
• While fish is cooling, mash avocado in a small bowl for guacamole. Mix in sour cream and season with garlic powder and salt.
• Place 1 tortilla in the cleaned skillet and cook over low heat until warm, about 1 minute. Remove tortilla and set on a plate with the uncooked side facing up. Cover one half of the tortilla with 2 lettuce leaves and salsa. Spread guacamole on the other half, then add 1/4 of the fish. Fold halves together. Repeat to make the remaining tacos.