Spicy Fish Tacos Recipes

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:

• Season tilapia fillets with taco seasoning.
• Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
• Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

Steps:

• Cut fish into 1/2 inch strips (I usually skip this, because the fish breaks apart easily onces it's cooked, anyway).
• Heat a skillet until a drop of water quickly sizzles away. Add enough canola oil to coat the bottom of the skillet. Add fish and cook until firm, about a minute on each side. remove fish to a paper towel to drain; cover with foil to keep warm.
• Add onion, garlic, and green chiles to skillet and cook until onion is softened. Set aside and keep warm.
• In a clean, dry skillet, heat each tortillas till brown spots start to appear (about 15-20 seconds). Turn tortilla over and repeat on other side. (You could also zap the tortillas in the microwave to save time. I do.).
• Spoon some fish into center of tortilla, add sauteed vegetables, sprinkle cheese on top, then add romaine, tomatoes, radishes, scallions, and green taco sauce.
• Serve with refried beans. Enjoy!

Steps:

• Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
• In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.