Ryanns Spicy Grilled Fish Tacos Recipes

Steps:

• Heat grill pan over medium high heat or preheat outdoor grill.
• Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
• Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
• Shred romaine lettuce and combine with sliced onions.
• Slice hot peppers and reserve.
• Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
• Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
• Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

Steps:

• For the fish: Cut the fish into 3-by-1-inch batons and place in shallow dish or plastic bag. Cover with milk.
• Combine flour with salt, pepper and dry spices in shallow dish or metal pan and set aside.
• Place very large shallow skillet on stove with thin layer (about 1/8 inch) of neutral oil, about 1/4 cup. Place foil-lined tray and wire rack near stove for cooked fish.
• For the red rice: Peel and finely chop onion and grate or chop the garlic. Grate the tomato.
• Heat a 2- to 3-quart saucepot over medium to medium-high heat with oil, 2 turns of the pan; add onions and garlic and stir a minute or 2, then add rice and salt, pepper and spices. Stir a minute or 2 more, then add stock and chiles and bring to boil; cover and reduce heat to low. After 12 minutes or so, add peas and tomatoes and cook 3 to 4 minutes more until rice is just tender. Let stand a few minutes, adjust salt and pepper, fluff with fork.
• For the black beans: Peel and finely chop the onion and grate or chop the garlic. Seed and finely chop the jalapeno pepper.
• Heat oil in a skillet, 1 turn of the pan, over medium-high heat; add onions, jalapeno and garlic, salt and pepper, cumin, bay and cinnamon. Stir a minute or so, then add about 1/2 cup water and let it absorb. Add black beans and hot sauce, then reduce heat to medium-low and simmer until ready to serve.
• For the pico de gallo: Seed and finely chop chile peppers, put in a bowl and wash hands. Finely chop and add half an onion; reserve the rest. Add grated or chopped garlic, salt, juice of 1 lime. Seed and chop tomatoes; add to bowl. Chop and add cilantro; toss.
• To serve: Halve the cabbage, remove core and very thinly shred; reserve the other half for another use.
• When rice and beans are about ready, heat skillet with oil over medium-high heat. Remove fish from milk and shake off excess, then coat fish in flour. Fry to crispy and brown, then remove to rack and serve with lime wedges.
• Char tortillas over gas burner or in a stainless pan preheated over high heat to blister and soften.
• Build tacos: Tortilla, fish, cabbage, pico, crema, hot sauce and pickled jalapenos. Add juice of 1 lime to beans. Serve tacos with rice and beans.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
• Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
• Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

Steps:

• Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
• Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
• Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
• A squirt of lime juice gives them a great fresh taste if you have some.
• Fold it in half and enjoy.

Steps:

• Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
• Preheat the grill for medium heat and lightly oil the grate.
• Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
• Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
• Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.