Grilled Fish Tacos with Spicy Fish Taco Sauce
No grill, no problem! Make these grilled fish tacos in a pan in your kitchen really fast! Get rid of the breading and make your healthy fish tacos without a grill.
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INGREDIENTS:
YIELD:4 servings
2 tablespoons (30 ml) olive oil
2 limes, juiced, divided
1 tablespoon (8 g) Sriracha-Like Seasoning, divided
1 pound (455g) mahi-mahi fillets
2 tablespoons (30ml) vegetable oil
½ cup (115g) sour cream
1 ½ cups (105g) shredded cabbage
¼ cup (4g) chopped fresh cilantro, plus more for serving
1 jalapeño, seeded if desired and sliced
8 flour tortillas
1 cup (120g) shredded sharp cheddar cheese
Restaurant-style salsa
Heat a large skillet to MEDIUM HIGH.
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These Mahi-mahi grilled fish tacos with cabbage slaw and a homemade, creamy Sriracha drizzle are simple, fresh, and bold! Of course, if you don't have mahi-mahi, you can use cod to make these tacos. Either way, you're going to love this combo!
#TacoTuesday #fishtacos #fishtacosauce
CHAPTERS:
0:00 Grilled fish tacos
0:10 Taco tuesday series
0:23 Quick and easy fish tacos
0:35 Fish taco marinade
0:54 Best fish for fish tacos
1:09 Fish taco sauce
1:32 Toppings for fish tacos
1:56 How to cook fish tacos
2:03 How long to cook fish
2:17 Prep the tortillas
2:29 Prepping the fish for tacos
2:44 The ultimate grilled fish taco
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Beer Battered Fish Tacos with @ChefKennethTemple
Beer Battered Fish Tacos with @ChefKennethTemple - If you're looking for a quick and easy meal that's both tasty and satisfying, then you should definitely try making these Beer Battered Fish Tacos. This recipe is perfect for those who love seafood and want to enjoy a delicious taco dinner that's easy to prepare and always a crowd-pleaser.
The combination of the crispy fried fish, the crunchy cabbage, and the spicy jalapeños all wrapped up in a warm tortilla is truly irresistible. These tacos are perfect for a casual dinner with friends or family, and they're easy to customize to your liking by adding your favorite toppings or sauces.
Ingredients:
Fish Tacos:
1 cup Flour
1 tsp. Baking Powder
Zest of ½ Lime
2 tsp. Salt
1 tsp. Black Pepper
1 tsp. Chili Powder
1 tsp. Cayenne
Juice of ½ Lime
1 cup Beer Cold
Oil enough to cover fish 1 ½ inches of frying
1 lbs. Fish Fillets grouper, cod, mahi mahi
12 Street-Style Tacos
½ head Red Cabbage shaved
1 Jalapeno sliced
Cilantro
Cilantro Sauce:
1 tbsp. Hot Sauce
Zest of ½ Lime
Juice of ½ Lime
2 Garlic Cloves crushed
½ bunch Cilantro
pinch Kosher salt
¾ cup Mayonnaise
#GrillinTVnetwork #SmokinandGrillinwithAB #GTV
Baja Fish Tacos with Chipotle Mayo made with TABASCO® Chipotle Sauce
This Mexican inspired crowd pleaser brings together the casual fresh flavours of Southern Californian cooking with the smoky rich flavour of the grill from the TABASCO® Chipotle Sauce. A great recipe to prepare for your guests whilst your BBQ is heating up. - Chef Brad McDonald, Shotgun, London.
Serves: 2 portions (3 tacos each)
Prep: 25 mins
Cook: 15 mins
Ingredients:
400g snapper (or fish that is in season), filleted, and cut into 15cm by 2cm strips
1 litre neutral cooking oil, such as corn oil or rapeseed oil
6 corn tortillas, 12cm in diameter
Chipotle Mayo:
35ml TABASCO® Chipotle Sauce
150g mayonnaise
Juice of 1 lime
Batter:
140g plain flour
140g rice flour
4g baking powder
5g oregano, finely chopped
60ml beer
60ml mezcal (or tequila as an alternative)
Garnish:
¼ white cabbage, shredded
1 ripe avocado, halved, destoned, and sliced lengthwise into 6 wedges
50g Cotija or queso fresco cheese (or feta as an alternative)
3 tbsp fresh coriander, chopped
4-5 radishes, halved
2 limes, cut into wedges
Method:
For the batter, mix the dry ingredients together, then whisk in the beer and the Mezcal until it turns into a smooth batter.
Preheat the fryer to 170°C (or use a saucepan of oil).
Dust the fish in a little extra flour, then dip in the batter to coat. Gently deep fry until golden brown, or for around 3-4 minutes. Drain on kitchen paper.
Meanwhile, warm each of the corn tortillas in the oven so they are soft and pliable.
Mix the chipotle mayo ingredients together and season to taste.
On a serving dish, lay down the tortillas and place a piece of avocado and fish in the centre of each.
Sprinkle the top of each with the cabbage, cheese and coriander. Drizzle chipotle mayo over the top. Garnish with the lime wedges (for squeezing) and radishes.
What's for Dinner? Tortilla Crusted Baja Style Tilapia
Greetings! Today I was looking through the grocery ads and happened upon a frozen dinner that was on special that was a tortilla chip crusted baja style fish fillet. This sounded good, but it WAS a frozen dinner. So I went to work creating this dish. Super simple and super delicious and tilapia is relatively inexpensive so this meal should be pretty easy to throw together on any budget. If you don't like Tilapia, you could use any white thin fillet such as Orange Roughy, Flounder or trout.
This recipe is also a good use for those tortilla chips that you have at the bottom of the bag that usually end up in the trash. No Waste!
The salsa is to die for! Sweet and salty with just enough spiciness to make you happy you made it and it goes supremely draped over this fish. A perfect combination! I hope you try this and I hope you enjoy it. As always, Happy Eating!
Cooking with Thunder Bay
The Tortilla Crusted Baked Tilapia is a fresh filet of Tilapia topped with crusted tortillas and baked until crisp, set atop white rice pilaf, topped with fresh made pico de gallo and drizzled with Cilantro Lime Sauce. This is a healthy, colorful dish that is packed with flavor and texture! St. Patrick's Day this year falls on Sunday March 17th, which means that Thunder Bay will be having a St. Patrick's Day Brunch. All of their traditional brunch items, in addition to Corned Beef Brisket, Irish Steak S
Real Simple Fried Fish Tacos
I'm not a huge fan of batter-fried fish for things like tacos. Fish and chips? I'm in, but I find that the batter-fried ones get a bit soggy once you add fresh toppings and sauces. The panko breading holds up much better and is my preferred method for fried fish when used in tacos or sandwiches.
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0:00 Crisp Intro
0:17 Why I don't prefer battered fish for tacos
1:01 Step by step recipe
4:41 Taste Test
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.