Blackened Fish Tacos with Creamy Cilantro Lime Sauce
Tilapia Fish Tacos with cabbage slaw and oh.so delish! ???? Spicy blackened fish tacos with cabbage slaw and a homemade, creamy cilantro drizzle! They're simple, fresh, and bold!
???? RECIPE:
???? Taco Tuesday Cookbook:
⭐️ Blackened Seasoning:
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INGREDIENTS:
YIELD: 4 to 6 servings
1 ½ pounds (680g) tilapia fillets
2 to 3 tablespoons (14 to 22g) Cajun seasoning
2 cups (140g) shredded green and purple cabbage
2 limes, 1 juiced and 1 cut into wedges
½ teaspoon salt
12 tortillas, for serving
Chopped fresh cilantro
Cilantro Lime Dressing:
1/2 cup sour cream
1/4 cup milk
1/2 lime, juiced
pinch salt
black pepper
2-3 tablespoons chopped cilantro.
Preheat the oven to 425F (220 C) and place a baking sheet in oven. Bake for 10-12 min, until the fish is cooked through. For the dressing, blend all ingredients in a blender until smooth.
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???? TACO TUESDAY PLAYLIST:
???? How to Heat Tortillas:
#MOMables #TacoTuesday #FishTacos
CHAPTERS:
0:00 Blackend fish tacos
0:14 New Orleans flavor!
0:33 Cilantro lime dressing
0:51 Blending fish taco sauce
1:14 Tilapia fish tacos
1:26 Seasoning for fish tacos
1:49 How long to bake tilapia fillets
1:59 Making the slaw
2:10 Chop the fish
2:28 Assembling the fish tacos
2:40 Quick and easy fish taco night!
???? Laura's Cookbooks:
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????Follow Laura on Instagram @LauraSFuentes
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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
Best Baja Fish Tacos with Lime Crema
It's surprisingly easy to make Baja Fish Tacos at home, and they taste like they're straight from California! Fish is tossed in a seasoned beer batter then lightly fried until golden and topped off with a crunchy slaw and cool lime crema sauce. This is the best recipe to have you dreaming of the West Coast wherever you are.
RECIPE:
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E-mail: london(at)evolvingtable.com
Crunchy Goodness: Healthy Fish Tacos with Corn Flake-Crusted Cod!
???? Dive into a world of flavor with my latest recipe – Healthy Fish Tacos featuring tender cod fillets coated in a crispy corn flake crust! ???????? In this video, I'll guide you through the step-by-step process of creating these delicious and nutritious tacos that are perfect for a satisfying meal.
???????? Learn my tips for achieving the perfect crunch on your cod, discover a refreshing homemade salsa recipe, and witness the magic as we assemble these mouthwatering tacos. Whether you're a seafood lover or just looking for a creative twist on taco night, this recipe is a game-changer!
???? Let's make healthy eating exciting and delicious together. Watch until the end for a taste test that'll have your taste buds dancing! ????
Meal & Macronutrients: ????????????
234G Cod Uncooked
4 Corn Tortillas (50 Cal Each)
60G Purple Cabbage
30G Carrot
10G Red Onions
30G Light Marble Cheese
40G Pineapple
30G Mango
30G Salsa Verde
30G Mango Salsa
25G Avocado
Fish Sauce: ????????
1 Tub Of Fat Free Sour Cream
50G Avocados
20G Cilantro
4 Limes (Juiced)
Salt + Pepper
20G Roasted Garlic + Roasted Onion
Hashtags:
#HealthyEating #FishTacos #CookingTutorial #CornFlakeCrustedCod #NutritiousRecipes #TacoNight #HomeCooking #FoodieInspiration #FreshFlavors #EasyRecipesomlt
BEST FISH TACOS EVER: Easy Recipe Made with Halibut & a Delicious Slaw
When it comes to Fish Tacos, my friend Julia knows a thing or two. It's her absolute favorite thing in the world to eat. And after having what she called, the Best Fish Tacos Ever, she couldn't wait to share her new recipe. It's made with halibut cooked on the grill with a mountain of butter, garlic and fresh dill. But it's the slaw that accompanies the fish that puts these tacos over the top. Read on for her recipe, and keep in mind that you can put as much or as little of each of the ingredients. It's completely customizable to your liking.
Fish Tacos
1 lb. fresh halibut
1/2 stick of butter, softened
2 garlic cloves, minced
handful of fresh dill, chopped
juice of 1 lemon
salt & pepper to taste
Heat grill to 350º
In a small bowl, cream together the softened butter, minced garlic, dill and lemon juice. Season halibut with salt and pepper on all sides. Take creamed butter mixture and apply it liberally on top side of fish, covering it completely. Place fish onto large piece of aluminum foil with sides folded up to hold in the butter once it melts. Transfer fish onto preheated grill and let cook 15-20 minutes, until fish easily breaks apart, or until it's reached an internal temperature of 135º to 140º
For Slaw:
half red cabbage, thinly sliced (approx. 3 cups)
half green cabbage, thinly sliced (approx. 3 cups)
2-3 large ripe avocados, divided
1/2 large red onion, chopped
small bunch of cilantro, chopped
1 jalapeño, chopped finely with seeds & stem removed
approx. 1 cup mayonnaise
approx. 1/2 cup sour cream
juice of 1 large or 2 small limes
1 tsp. paprika
1 tsp. cumin
In large bowl, cream together mayonnaise, sour cream, lime juice and one avocado, using fork to mash up the avocado until smooth. Add in paprika and cumin and mix well. Add in red and green cabbage, onion, cilantro, jalapeño. Cut remaining avocado in larger pieces and mix in with other ingredients. When well combined, cover and refrigerate until ready to use.
Heat corn or flour tortillas. Fill with grilled fish, top with fresh slaw & enjoy!
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*All music in this video used with rights from Storyblocks:
2:12 Simply Adorkable
4:25 Caribbean Funk - Music Design by Jason Inc.
House-Autry Fish Tacos Recipe
House-Autry shows you how to cook up a quick & easy recipe for Fish Tacos. Today we will be using House-Autry Southern Baked Chicken to coat our fish. We hope you enjoy! See more delicious recipes at As seen on The Carolina Outdoor Journal.
Ingredients
3 ounces (1/2 box) House-Autry Southern Baked for Chicken
1/4 cup Spicy & Hot Breader
1 pound grouper fillets*
3 limes, cut into wedges
2 cups fresh cilantro
2 avocados
16 cherry tomatoes
4 ounces (1 cup) Colby jack cheese
8 corn or flour tortillas
1 cup sour cream
Directions:
Preheat oven to 400°F. Combine House-Autry Southern Baked for Chicken and House-Autry Spicy & Hot Breader in a large resealable plastic bag. Cut fish into strips; moisten slightly with lime juice and toss into baggie. Seal and shake to evenly coat fish in breader. Shake off excess breader from fish and discard remaining breader. Place fish on a foil lined baking sheet and bake for 5-7 minutes, or until cooked through.
Meanwhile, chop cilantro, slice avocados (coat with a squeeze of lime and salt), quarter tomatoes and shred cheese. Heat tortillas: either place on a plate, cover with a moistened paper towel and microwave for about 30 seconds; or warm individually in a skillet over medium high heat. This will make them slightly crispy.
To serve: Set out all ingredients and let family and friends assemble their own tacos using their favorite toppings. Tacos are fresh and tasty.
*Any firm, meaty fish will do for this recipe: try cod, mahi-mahi or grouper.