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Fish Tacos

by Julie Lieber / Friday, 24 November 2017 / Published in Fish Night
Fish Tacos
Votes: 0
Rating: 0
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Print Recipe
Prep Time Minutes 10
Cook Time 10 Minutes
Passive Time
Servings People
Prep Time Minutes 10 Cook Time 10 Minutes Passive Time Servings People
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The first time I learned about fish tacos was when we moved to Colorado – they are a big deal here…Unlike meat tacos, fish tacos are served in a soft corn tortilla, topped with smoky and spicy grilled fish, crunchy slaw, salsa and a lime infused sour cream – which together make the perfect bite. Use your favorite store bought salsa, or try this fresh salsa for an extra treat. (Adapted from Bobby Flay)
Ingredients
  • 1 pound white flaky fish such as mahi mahi or tilapia
  • 1/4 cup canola oil
  • 1 Lime juiced
  • 1 TBS Ancho chili powder
  • 1 Jalapeno coarsely chopped (seeds and membranes removed for less heat)
  • 1/4 Cup cilantro** chopped
  • 8 Corn tortillas
Fresh Tomato Salsa
  • 2 TBS Oil
  • 1 Red onion coarsely chopped, small
  • 4 Cloves Garlic coarsely chopped
  • 1 TBS Oregano, dry
  • 4 Tomatoes chopped
  • 1 Serrano or jalapeno Pepper seeds and membranes removed for less heat
  • 1 TBS lime juice Juice of half a lime
  • 1 TBS Hot sauce
  • 1/4 Cup Cilantro leaves chopped
  • Salt and Pepper
Garnishes
  • Thinly sliced green onion
  • Shredded white cabbage mixed with 1 TBS lime juice, salt and pepper
  • Hot sauce
  • Mexican Crema or sour cream with some grated lime zest
  • Thinly sliced red onion
  • Chopped cilantro leaves
  • Mexican Crema or sour cream with some grated lime zest
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
Ingredients
  • 1 pound white flaky fish such as mahi mahi or tilapia
  • 1/4 cup canola oil
  • 1 Lime juiced
  • 1 TBS Ancho chili powder
  • 1 Jalapeno coarsely chopped (seeds and membranes removed for less heat)
  • 1/4 Cup cilantro** chopped
  • 8 Corn tortillas
Fresh Tomato Salsa
  • 2 TBS Oil
  • 1 Red onion coarsely chopped, small
  • 4 Cloves Garlic coarsely chopped
  • 1 TBS Oregano, dry
  • 4 Tomatoes chopped
  • 1 Serrano or jalapeno Pepper seeds and membranes removed for less heat
  • 1 TBS lime juice Juice of half a lime
  • 1 TBS Hot sauce
  • 1/4 Cup Cilantro leaves chopped
  • Salt and Pepper
Garnishes
  • Thinly sliced green onion
  • Shredded white cabbage mixed with 1 TBS lime juice, salt and pepper
  • Hot sauce
  • Mexican Crema or sour cream with some grated lime zest
  • Thinly sliced red onion
  • Chopped cilantro leaves
  • Mexican Crema or sour cream with some grated lime zest
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
Instructions
To Prepare the Fish
  1. If grilling, preheat grill to medium-high heat. If broiling turn the broiler on high.
  2. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
  3. Remove the fish from the marinade and if grilling place onto a hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
  4. If broiling, place the fish on to an aluminum lined baking sheet and broil on one side, until beginning to brown and cooked through.
Fresh Tomato Salsa
  1. Heat oil in medium saucepan, add onions, garlic and oregano and cook until soft.
  2. Add tomatoes, Serrano/jalapeno and cook until tomatoes are soft, about 15 to 20 minutes.
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  3. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes.
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  4. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
To Assemble
  1. Right before you are ready to eat: Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with as many of the great garnishes as you like!
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