TILAPIA SALPICON
A mixture of minced ingredients typically enjoyed cooled, salpicon can be made with your choice of beef, chicken or seafood. Shred seared tilapia and toss it with jalapeños, onions and cilantro for a flavorful taco filling.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the tilapia with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the oil in a large skillet over high heat until hot. Add the fish and cook, turning once, until golden and cooked through, about 10 minutes. Let the fish cool to warm, then shred with a fork.
- Put the shredded fish and the oil from the skillet in a large bowl and toss with the cilantro, onion, lime juice, Worcestershire, jalapeño, 1 teaspoon salt and 1/2 teaspoon black pepper. Chill until ready to use.
- Toast the tortillas directly over a burner set on medium, turning, until blackened in spots. Stack the tortillas as toasted.
- Serve the tilapia salpicon with the tortillas, lettuce, sour cream and lime wedges.
CHOPPED FRIED-FISH TACOS (TACOS DE SALPICóN DE PESCADO)
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.
Provided by Roberto Santibañez
Categories Kid-Friendly Quick & Easy Cinco de Mayo Dinner Lunch Cod Healthy Low Cholesterol Tortillas Lime Juice Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 16 tacos
Number Of Ingredients 11
Steps:
- Put the fish in a large bowl, add 1 tablespoon of the lime juice and the salt, and toss well. Put the flour in another large bowl, add the fish, and toss very well to evenly coat the fish.
- Pour 3 inches of canola oil into a Dutch oven or medium pot and heat the oil over medium-high heat until it reaches 375°F on a deep-fry thermometer. Working in batches to avoid crowding the oil, shake off a little flour from the fish, then add the fish to the oil and fry until the pieces are lightly golden brown and crispy, about 2 minutes per batch. Transfer the fried fish to a paper towel to drain.
- When the fish is just cool enough to handle, put it in a large bowl and add the onions, cilantro, chiles, Worcestershire sauce, olive oil, and the remaining 2 tablespoons of lime juice. Toss and mix well with your hands or a spoon, breaking up the strips into small pieces as you do. Season to taste with more lime juice, chiles, and salt.
- Serve alongside tortillas and lime wedges, topped with avocado slices and Fresh Green Salsa.
TILAPIA FISH TACOS
I found that these are a great way to get a bit more fish into our diet, plus they taste great. And by not frying the fish, these are pretty healthy, depending on your toppings. I love topping them with a mango or pineapple salsa and homemade coleslaw.
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 tacos
Number Of Ingredients 14
Steps:
- In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
- Season with half the lime juice, salt, cumin and southwest seasoning.
- Once that side is cooked, flip and season, cooking till golden.
- Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
- Fill tortilla with a portion of fish and then top with desired toppings.
Nutrition Facts : Calories 146.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.1, Sodium 52.8, Carbohydrate 11.5, Fiber 1.6, Sugar 0.3, Protein 17.2
CRISPY TILAPIA FISH TACOS WITH SLAW
Best fish tacos ever. Anybody who eats these is going to tell you to go open your own restaurant immediately. I've had plenty of people tell me "I don't like fish, but these tacos are amazing!" My secret in this recipe is the diet ginger ale. A lot of people use ginger beer, but I like the diet ginger ale because I find the batter is lighter and more crispy with all the flavor you get from ginger beer. Make 'em, eat 'em, love 'em, add them to your rotation. Top with jalapeno slices, if desired.
Provided by Jesse San Juan
Categories Mexican Fish Tacos
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, onion, pickles, and lemon juice for tartar sauce in a bowl until well combined. Refrigerate until needed.
- Combine cabbage, carrots, green onions, and cilantro in a bowl. Mix garlic and ginger with rice vinegar, soy sauce, honey, and sesame oil in a small bowl; pour over slaw and toss to coat. Refrigerate until needed.
- Heat 1 1/2 inches oil in a deep pot over medium heat.
- While oil is heating, mix flour and baking powder together in a bowl. Slowly add ginger ale and mix to combine. You don't want the batter to be overly thick; excess batter should be able to coat the fish entirely, but still be able to drip off.
- Pat tilapia chunks dry and dredge in the batter until thoroughly coated.
- Test the oil by adding a few drops of batter in it; when the batter begins to bubble and float, the oil is ready. Working in batches so you don't overcrowd the pot, carefully lower some tilapia into the hot oil. Fry until golden brown, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain and sprinkle with salt and pepper. Repeat with remaining tilapia.
- To serve, place slaw on warm tortillas. Top with tilapia and tartar sauce.
Nutrition Facts : Calories 973.5 calories, Carbohydrate 56.8 g, Cholesterol 62.5 mg, Fat 70.3 g, Fiber 6.1 g, Protein 31.2 g, SaturatedFat 10.1 g, Sodium 914.2 mg, Sugar 5.3 g
BLACKENED TILAPIA FISH TACOS
Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.
Provided by Jenn
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 24
Steps:
- Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
- Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
- Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
- Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 20.7 g, Cholesterol 49.5 mg, Fat 22.9 g, Fiber 8.9 g, Protein 26.8 g, SaturatedFat 5.2 g, Sodium 357.3 mg, Sugar 7.5 g
TILAPIA FISH TACOS WITH ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- *Can be found in Asian markets
- Special equipment: a 12-count nonstick muffin pan
- For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
- For the filling: In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.
- For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.
- For the creme fraiche: In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.
- To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.
- Cook's Note: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes.
TILAPIA AND SHRIMP TACOS WITH CABBAGE SLAW
Mild tilapia and shrimp get a real kick from a marinade of lime juice and fresh herbs. A crisp, spicy cabbage slaw makes the perfect topper. Because tilapia fillets are thicker on one side than the other, they're hard to cook evenly. Here, we split them through the center seam so they can go on the grill separately.
Provided by Food Network Kitchen
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth. Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner. Place the tilapia and shrimp in a large resealable plastic bag and add the marinade. Toss to coat, seal and refrigerate for 1 hour.
- For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit. Whisk the sour cream, jalapenos and pickling liquid in another large bowl. Toss in the seasoned shredded cabbage and stir to coat. Season with black pepper, cover and set aside.
- Prepare a grill for medium-high heat. Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Brush the fillets with 1 tablespoon vegetable oil. Lightly oil the grill grates.
- For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
- Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones. Use a spatula to loosen the fish and gently flip. Grill until just cooked through, another 2 to 3 minutes. Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway. Serve with the tortillas, slaw, scallions, radishes and salsa.
TILAPIA FISH TACOS
Refreshing, satisfying tacos. My roommate made this for me and they were the best tacos I've ever had, so I had to share the recipe!
Provided by CECE_14
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.
- Bake tilapia in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove fish from oven and cut each fillet into 3 pieces.
- Spray a skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove skillet from heat.
- Spray a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove skillet from heat.
- Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Remove tortillas from skillet and repeat cooking the remaining tortillas in the remaining oil.
- Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream and a squeeze of lime.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 62.3 g, Cholesterol 47.3 mg, Fat 18 g, Fiber 13.7 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 293.4 mg, Sugar 8 g
EASY TILAPIA TACOS
Really easy fish tacos! My boyfriend, who is a bodybuilder, made these for me and I loved them.
Provided by CSparks
Categories Main Dish Recipes Taco Recipes
Time 25m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455.2 calories, Carbohydrate 46 g, Cholesterol 48.9 mg, Fat 17.7 g, Fiber 4 g, Protein 28.6 g, SaturatedFat 3.7 g, Sodium 656.6 mg, Sugar 0.4 g
BAKED TILAPIA TACOS
This baked tilapia taco meal comes together in about a half hour total. My boys would eat it every week if I didn't get so tired of it!
Provided by Valerie West
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix cabbage, mayonnaise, cilantro, and lime juice together in a medium bowl until combined. Set coleslaw aside.
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x13-inch baking dish with cooking spray. Make 2 stacks of tortillas and wrap tightly in aluminum foil.
- Rinse fish and pat dry. Cut into 3/4-inch pieces and lay in a single layer in the prepared baking dish. Sprinkle with cumin, garlic powder, and onion powder.
- Bake in the preheated oven until fish flakes easily with a fork, about 10 minutes. Place tortillas in the oven to heat during the last 5 minutes.
- Place a small amount of Monterey Jack cheese on the bottom of each tortilla. Top with tilapia pieces, coleslaw, and salsa.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 22 g, Cholesterol 29 mg, Fat 10.7 g, Fiber 1.4 g, Protein 15.8 g, SaturatedFat 2.6 g, Sodium 421.2 mg, Sugar 1 g
CRISPY TILAPIA TACOS
After eating delicious fish tacos at local restaurants, I've combined my favorite aspects into this one fresh recipe for crispy tilapia tacos.
Provided by Erin Schwane
Categories Main Dish Recipes Taco Recipes
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
- Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
- Heat oil in a deep saucepan over medium heat.
- While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
- Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
- Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.
Nutrition Facts : Calories 598.3 calories, Carbohydrate 59.3 g, Cholesterol 77.4 mg, Fat 34.4 g, Fiber 7.1 g, Protein 20.5 g, SaturatedFat 5.3 g, Sodium 400.6 mg, Sugar 7.4 g
More about "tilapia salpicon tacos recipes"
EASY TILAPIA FISH TACOS – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category Main DishCuisine Mexican InspiredEstimated Reading Time 7 mins
- If baking, preheat the oven to 400 degrees Fahrenheit. Pat the tilapia dry, then sprinkle it with 1 teaspoon kosher salt and pat it in. Add the Fish Taco Seasoning or Fajita Seasoning and pat it to cover the fish. Place the fish on a parchment lined baking sheet. Bake for 10 minutes, until tender, then broil for 2 minutes until the top is lightly browned. Or broil on High for 2 to 3 minutes per side (4 to 6 minutes total), until cooked through and it flakes with a fork.
- Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or warm them according to How to Warm Tortillas.
27 BEST FISH TACO RECIPES | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
EASIEST BAKED TILAPIA FISH TACOS RECIPE | SOMEWHAT SIMPLE
From somewhatsimple.com
FISH TACOS RECIPE WITH BEST FISH TACO SAUCE!
From natashaskitchen.com
TILAPIA FISH TACOS RECIPE - THE SPRUCE EATS
From thespruceeats.com
TILAPIA FISH TACOS - ISABEL EATS
From isabeleats.com
EASY FISH TACOS RECIPE: A DELICIOUS AND HEALTHY WEEKNIGHT DINNER
From tasteofhome.com
GRILLED TILAPIA TACOS | THE MODERN PROPER
From themodernproper.com
TILAPIA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
TILAPIA SALPICON TACOS – RECIPES NETWORK
From recipenet.org
10 BEST TILAPIA FISH TACOS RECIPES | YUMMLY
From yummly.com
You'll also love