Perfect Homemade Fish Tacos (Grilled Vs. Fried)
This is one of the most delicious foods on the planet, the fish taco and there are people who love it while there are some who refuse to try it, which in that case is their loss. With that said we're making two variations of the fish taco, a grilled version, and a fried version that will change all fish taco opinions for the better.
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Snapper Tacos | EG13 Ep19
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Creamy Fish Taco Sauce with Easy Fish Tacos - So Easy to Make!
No matter what fish tacos recipe you're using, it is extremely important to make yourself a good fish taco sauce. Fish taco sauce is key! This creamy fish taco sauce recipe brings just the right amount of zing to your fish tacos.
CHAPTERS:
0:00 Creamy Fish Taco Sauce
0:09 Fish Taco Sauce Ingredients / Mixing
1:29 To Heat or Not to Heat?
1:55 Easy Fish Tacos
2:26 Serving Suggestions
2:42 More Recipe Ideas / Tasting
THINGS YOU’LL NEED:
½ cup mayo
½ cup Mexican crema or use sour cream
1 tablespoon lime juice, about ½ a small lime
1 teaspoon of your favorite hot sauce, sriracha is great here
1 teaspoon garlic powder or 1-2 fresh cloves, minced
Pinch of salt
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I had so much fun making this! What other videos would you like to see?
-Mike
#fish #fishrecipe #spicyfood #cookingrecipes #tacos #sauce #saucerecipe #recipevideo
Baked Puffy Fish Tacos - Easy Crispy Fish Tacos - Food Wishes
I had to cheat and use flour tortillas, and some might argue this is closer to a tostada, but in my world, if it’s on a tortilla, and you can fold it, it’s a taco. So, with that said, I will proclaim this to be the best fish taco ever, baked or otherwise. Enjoy!
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The Best Fish Tacos
The Best Fish Tacos
1 1/2 lb. cod fish
3 tbsp. olive oil
Juice of 1 lime
2 tsp. Old bay seasoning
1 tsp. paprika
1/2 tsp. ground cumin
1 tsp. cayenne pepper
salt and pepper to taste
6 tortillas
1 avocado, diced
Onion powder
Garlic powder
Sour cream, for serving
FOR THE CORN SLAW:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
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Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network
Bobby Flay's grilled fish tacos with Vera Cruz sauce are what summer dinner dreams are made of!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Fish Tacos with Vera Cruz Salsa
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 50 min
Yield: 4 to 6 servings
Ingredients
1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
Vera Cruz Salsa:
3 large plum tomatoes, cored and halved
2 jalapeños, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime
Directions
Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Vera Cruz Salsa:
Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.
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Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network