How To make Microwave: Mexican Fish Tacos
1 lb Fish fillets
1 tb Lime or lemon juice
pn Salt pn Pepper [approx] 1/2 c Sweet green pepper, chopped
1/4 c Green onion, chopped
1/4 c Hot salsa, or taco sauce
2 tb Light mayonnaise
8 Taco shells
Lettuce, shredded 1 Tomato, chopped
1/2 c Cheddar, shredded
1/3 c Plain low-fat yogurt
In pie plate, arrange fillets in single layer with thicker portions at edge. Brush with lime juice; sprinkle with pinch each of salt and pepper. Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through. Let stand, covered, for 3 minutes. Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with more salt and pepper. Spoon 1/3 cup down centre of each taco shell. Divide lettuce, tomato and cheese among tacos. Dollop with yogurt. Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth Phelan: "Microwave: Catch of the Day" [-=PAM=-] PA_Meadows@msn.com
How To make Microwave: Mexican Fish Tacos's Videos
How To Make Fish Tacos
Cook Like a Dad Recipe for Fish Tacos. You don't need to be near Baja to learn this quick and easy recipe for kids. Get the best flavor out of this recipe using just a few every day ingredients.
Brad and Matty Matheson Make Fish Tacos | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 34 of It's Alive. He's joined by chef and host Matty Matheson (Muchies, Viceland) to make some delicious halibut fish tacos. With tortillas from scratch, fish from Alaska, and accents from New Jersey and Toronto, this episode has it all.
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Out this fall!
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Creativity's Simple Fish Tacos Recipe - Inspired By Rubios
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This recipe is one of the collections I own! Created by Nijah!
All you will need is your favorite kind of white fillet fish, tortillas, salsa, sour cream, cabbage, cheese, avocado and a love for cooking!
Mahi Fish Tacos, Mexican Street Corn, Guacamole, Ketogenic Taco Seasoning
Yes, I really did cook mahi fish tacos, Mexican street corn, homemade guacamole, and ketogenic taco seasoning all for one meal. We were having a fiesta of flavor! I've never cooked mahi mahi tacos before or Mexican street corn but they were super easy and the family loved them. I'm so excited for you to try these recipes!
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Baja Style Fish Tacos Recipe ~ Noreen's Kitchen
Greetings! Tonight we are having some Baja style fish tacos and wanted to share the process with you. These are delicious and easy to throw together.
We have use Tilapia which is usually one of our fishes of choice in our house. You can use any firm white fish as long as you can divide or slice it into fairly think segments. I have dipped it into a very simple batter and served it up with a traditional lemony creamy sauce that is just amazing! These are super easy to eat and you are totally going to enjoy them!
The batter I shared here is using flour, baking powder and club soda or carbonated water. However you can choose to simply use 2 cups of flour and 1 bottle of a beer of your choice. Then you omit the baking powder because the beer will do all the work. I have done both and my girls do not enjoy the beer batter, so we use the plain when we can.
I would also suggest that you season your batter to taste. I would probably have added more seasoning to the batter and Rick said that it needed some more salt. I did not salt the batter and that is only because I forgot to. You should add a teaspoon of salt to your batter if you like.
I fried mine in some sunflower oil, but you can fry in your preferred oil of choice
I used some homemade flour tortillas for my tacos, buy you should use what you prefer. Traditionally these are served with corn tortillas, but we really don't like them very much, so flour it is! We also served these along with the creamy sauce and chopped tomatoes and shredded lettuce, because we did not have any cabbage on hand. In Mexico you would have these served with shredded cabbage or a lightly dressed slaw which is also delicious.
I hope you give these a try sometime soon and I hope you love them. If you have never tried fish tacos, they you are certainly in for a treat!
Happy Eating!
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Crispy Fish Tacos w/ Chipotle Aioli (Cooking With Carolyn)
How to Make Crispy Fish Tacos with Chipotle Aioli Recipe
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