Best Fish Tacos EVER
Fish tacos are on the menu. Went with Mahi Mahi from my local Mariano's. #fishtacos #fish #taco
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Fish seasoning mix:⠀
- 1 tsp each: chili powder, cumin, coriander, garlic powder and salt⠀
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Season the fish on all sides and grill over direct heat at 400-450 degrees. Took about 8-10 minutes, until the fish reaches 140-145 internal. Rest and shred it. ⠀
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Top the tacos with a red cabbage slaw and cilantro lime crema. And they were delicious! Not fishy, good spice and nice crunch from the slaw. ⠀
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For the cabbage slaw, mix the following:⠀
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- 1 cup of thinly sliced red cabbage⠀
- 1 tsp salt⠀
- juice from 2 limes⠀
- 1/2 thinly sliced red onion⠀
- 1 chopped jalapeno for some heat⠀
- 1 tbsp olive oil. ⠀
- handful of chopped cilantro. ⠀
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For the crema, mix sour cream, lime juice and cilantro.
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Coconut Rum Fish Tacos are a MUST TRY!! | with grilled pineapple salsa #shorts
Theses Coconut Rum Fish Tacos are a summer hit in my house! The grilled pineapple topping really elevates these tacos and pulls it all together. It has a perfect balance of savory, sweet, and spice and highly recommend trying these soon!
2-3 Tilapia Filets
@cusocuts Coconut Rum Seasoning
1 cup of Grilled fresh pineapple chunks
1/2 cup roasted red bell peppers
1/2 cup roasted orange bell pepper
Zest of 1/2 a lime
1-2 tbsp of lime juice
1 tbsp cilantro
Flour tortillas
Guajillo chili taco sauce
Start off by preheating your oven or smoker to 275F.
Season both sides of your tilapia filets with the coconut rum seasoning and place them on a cooling rack over a baking sheet.
Place them in the oven or smoker until the internal temperature hits 145F
While the fish cook, let’s make the pineapple topping.
Start by grilling both the pineapple and bell peppers before dicing them up. Combine all the above ingredients for the salsa/ topping in a bowl and mix well.
When the fish is fully cooked, bring it inside and give it a chop before we start building our tacos.
Add some fish to a flour tortilla, followed by shredded red cabbage, out pineapple topping, Guajillo chili sauce, and cilantro!
Enjoy!
#coconutrum #coconutrumfish #fishtacos #smokedfish #smokedfishtacos #pinapplesalsa #grilledpineapple #summerfishtacos #fishtacorecipe #recipe #food #foodie #fishrecipe #tilapiatacos #tilapiarecipe #cookwithme
The Perfect Fish Tacos Recipe | How To Make Fried Fish Tacos #onestopchop
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Ingredients
1- pound fresh cod cut into 4 even chunks
(can also use Halibut, Sea Bass, etc.)
½ teaspoon salt and pepper
2 cup flour
1 cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon Cajun season
1 teaspoon smoked paprika
112 oz bottle light beer
Corn tortillas
Canola oil or vegetable oil
crema
½ cup mayonnaise
¾ cup sour cream
1½ tablespoons lime juice
1 tables poon Sriracha
1 tbsp cornstarch
coleslaw
1 tables poon lime juice
3 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon salt
3 cups purple cabbage
1 cup carrots, shredded thin
¼ cup cilantro
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The BEST Sauce Anyone Can Make
Grilled Halibut (Or Any Fish) With Tropical Salsa
Grilled Halibut with Tropical Salsa
Our Fish with Tropical Salsa is a favorite in our family.
We love to grill and this recipe will show your friends and neighbors that you mean business when it comes to grilling.
The sweet, fruity and spicy salsa takes your dish to the next level.
Recipe:
For the Salsa:
Ingredients:
Please use your quantities based on your preference. We made 3 potions of fish, so you may not need exact quantities.
1 each- mango, finely diced.
1/3 cup- pineapple, finely diced
1/4 cup- red onion finely diced
1 each- jalapeño, seeded, pithed and diced
1/2 cup- diced tomatoes
as needed- chopped cilantro
as needed- chopped parsley
1 each- lime, juiced
pinch- salt
1-2 TBSP- Sriracha sauce
Method:
Add all of the ingredients in a mixing bowl, combine and refrigerate for 2-3 hours before serving.
Recipe:
For the Fish:
Ingredients:
3-4 each- 8 oz potions of fish
3 TBSP- olive oil
Your favorite fish seasoning- We love to use the Gospel All Purpose Seasoning
Method:
Brush fish with olive oil and season.
Grill until the fish is cooked to your preference.
Garnish with tropical salsa
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CWC Episode 6 Grilled Haddock with Pineapple-Cilantro Sauce
Grilled Haddock with Pineapple-Cilantro Sauce: You will need 2-3 lbs. fresh Haddock, fish grate for grilling, Medium saucepan for sauce, gas grill and spatula. For sauce:1 medium pineapple, peeled cored and cut into 1 chunks, 3/4 cup unsweetened pineapple juice, 3 tbls. lime juice, 2 cloves minced garlic, 1 tbls. minced jalapeno pepper. Bring these ingredients to a boil then reduce heat to medium to low and simmer for 5 minutes, then add 2 tbls. chopped cilantro and bring to a second boil. Mix together 2 tbls. cold water and 1 tbls. cornstarch til smooth and take saucepan off of heat and add cornstarch mixture to thicken sauce, simmer for 1-2 minutes and then add 3-4 packets Equal and season with sea salt and black pepper. Spoon on top of grilled Haddock. Haddock should be grilled on fish grate on gas grill, spray grate with cooking spray and brush both sides of fish with a light canola oil and grill 4-6 minutes per side. Lemon butter Brusselsprouts: Fashion an envelope using tin foil to grill steam brusselsprouts, cut the sprouts in half lengthwise and place in envelope, add 5 pats of butter and 1/2 cup fresh lemon juice and seal the foil envelope and place on indirect grill or higher rack for 30 minutes ( shake the foil several times to avoid sprouts from sticking) Grilled Garlic bread : 1-2 loafs of French bread cut on the bias , 1 stick butter or margerine, 3 cloves minced garlic 1/4 cup chopped parsley, 1/4 cup Parmesan cheese, 1/2 tsp. black pepper. Mix butter, parsley, pepper and cheese to make paste and spread on both sides of bread and grill 1-3 minutes each side. Caprice Salad: 1 large tomato sliced medium thickness, 1 Buffalo mozzerella ball sliced thin. 1/4 cup fresh basil leaves. Layer the tomato and mozzerella then place basil leaves on top and drizzle with balsamic vinegar or light olive oil.