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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Easy Shrimp Ceviche Recipe
Full of fresh ingredients, bold flavors, this Shrimp Ceviche is a refreshing dish perfect for summer! It’s a simple no-cook meal you can easily whip up in minutes. It features shrimp marinated in fresh citrus juice and then tossed with tomatoes, red onions, jalapeno, cilantro, and avocado, making for the perfect appetizer or a light meal.
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Mexican Style Fish - Mexican by a Mexican Recipe
Mexican style paper wrapped fish, simple and delicious recipe.
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HOW TO MAKE FRIED RED SNAPPER | HOW TO SEASON AND FRY FISH
#FriedFish
Hey y’all! Welcome back for another video!
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Fried fish hits your taste bugs different when it’s WHOLE FRIED FISH! Oh gosh, it was so flavorful and crispy to the T!
I hope you all enjoy this very quick video!
Ingredients
2 red snapper fish, sliced in x’s
Egg mixture:
1 Tbsp, hot sauce
2 eggs, whisked
1 Tbsp, garlic powder
1/2 Tbsp, pink salt
1/2 Tbsp, creole seasoning
1/2 Tsp paprika
1/8 Tsp, black paprika
Frying batter:
3-4 cups, flour (divided)
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Snapper Sashimi #sashimi #recipe
There's no better way to enjoy high quality seafood than to serve it as sashimi. This gorgeous sashimi uses beautiful frozen Opakapaka fillet, also known as Pink Snapper, and is so easy to make that it'll become a surefire go to!
Grilled Fish Tacos | Snapper Fish Taco Recipe on the Big Green Egg
Snapper Grilled for Fish Tacos on the Big Green Egg
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#HowToBBQRight #GrilledFishTacos #BBQrecipes
Grilled Fish Tacos Recipes
I’ve had my share of fish stick to the cooking grate when grilling, but there is a simple way to prevent it. For this recipe I use a bed of sliced limes and jalapenos and a little fresh cilantro to keep the fish off of the rack and add extra flavor.
Any grill can be used just set it up for indirect cooking at 350-375⁰ or medium high heat. I’m using a fresh filet of Snapper seasoned with Mexican style flavors. The recipe for the rub is below; I start with my AP Rub and add chili powder, cumin, paprika, cayenne pepper, chipotle pepper, onion, and oregano to really kick it up. This mixture is great on all types of meat not just fish.
Apply a little vegetable cooking spray to the skin side of the fish and season the flesh side with the Mexican seasoning. Place the limes, jalapeno, and cilantro directly on the preheated grill and lay the filet right on top.
It takes about 10-15 minutes for the fish to cook and you can tell that it’s done when the flesh turns white and starts to flake.
Remove the snapper from the grill and let it rest for 5 minutes before serving. It makes a great meal by itself but I serve it taco style. All you need is a few corn tortillas (heat them on the grill after the fish cooks) and your favorite toppings. I made a creamy sauce using Mexican Crema, finely diced jalapeno, cilantro, lime zest and lime juice. To season the sauce add a touch of the Mexican seasoning and serve it in a bowl.
Pickled Red onion, fresh cabbage slaw, sliced jalapenos, and additional cilantro are how I build mine but you can leave that up to your guests.
Grilled Fish Tacos go great with rice, beans or any side dish. I threw a few ears of fresh sweet corn on the grill at 350 for about 30 minutes. The corn cooks right in the husk and it gets topped with mayo, Mexican cotija cheese, Mexican seasoning, and a squeeze of lime juice. This recipe is great on Taco Tuesdays!
Grilled Fish Tacos Ingredients:
- 2lb Snapper Filet (any white fish can substitute)
- 2 Tablespoons Mexican Style Dry Rub *recipe below
- 2 Tablespoons Butter – melted
- 2 Limes
- 2 Jalapeno Peppers
- 1 bunch Fresh Cilantro
- ½ cup Cilantro Lime Crema *recipe below
Mexican Style Rub:
- 3 Tablespoons Killer Hogs AP Rub
- 2 Tablespoons chili powder
- 2 Tablespoons Paprika
- 2 teaspoons Cumin
- 1/2 teaspoon Granulated Onion
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon chipotle chili pepper ground
- 1/4 teaspoon Oregano
- 1/4 teaspoon cinnamon
Cilantro-Lime Crema
- 1/2 cup Mexican Crema
- 1 Tablespoon Cilantro chopped
- 1 Tablespoon Fresh Lime Juice
- 2 teaspoons Jalapeño finely chopped
- 1 teaspoon Lime zest
- 1 teaspoon Mexican seasoning
Directions:
1. Preheat Grill for indirect cooking at 350-375⁰ or medium high heat.
2. Spray the skin side of the snapper with vegetable cooking spray. Season the flesh side with a liberal coating of Mexican Style Rub.
3. Slice the limes into thin rounds and jalapenos lengthwise. Layer limes, jalapeno slices, and sprigs of cilantro directly on the cooking grate. Place the filet of snapper on top to prevent sticking to the grate.
4. Cook the snapper for 10-15 minutes or until the flesh turns white and flakes easily with a fork.
5. Remove from grill and allow to cool for a few minutes.
6. To serve warm corn tortillas directly on the grill grate about 30 seconds each side. Double the tortillas and place portions of the fish on each. Top with fresh grated cabbage, cilantro-lime crema, pickled red onion or your favorite toppings.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: