Zippy Sauce Fish Tacos Recipes

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
• Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.

Steps:

• For the fish: Cut mahi mahi (or fish of your choice) into small fillets. Mix together the olive oil, lime juice, 1/2 bunch chopped cilantro, and salt and pepper (you determine the amount of salt and pepper). Marinate the fish in the mix for 30 to 40 minutes. Grill for 4 minutes on each side. Remove and break the fish into pieces.
• For the salsa: Dice all ingredients and cook for 15 minutes. Puree and cool.
• For the Zippy Sauce: Mix the ingredients together.
• For the finished product: Preheat the oven to 350 degrees. Stuff the hard shell with mahi mahi (or fish of your choice), cheese, and tomatoes. Sprinkle the soft shell with cheese and wrap around the hard shell. Place in a pre-heated oven for 3 minutes, then top with salsa, zippy sauce, cabbage, and any extra cilantro. Serve with a slice of lime if desired.

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

Steps:

• Sauce.
• To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
• Tacos.
• Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly.
• Top tortillas with fish and coleslaw.

Steps:

• Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, cheese, wine, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti.