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!
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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
Easy SHRIMP TACOS with Best Shrimp Taco Sauce
The BEST Shrimp Tacos! This easy shrimp taco recipe is ready in under 30 minutes and is super healthy and delicious! You will love the Shrimp Taco sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SHRIMP TACOS INGREDIENTS:
►1 lb medium or large shrimp
►1 garlic clove, pressed or minced
►1/2 tsp sea salt
►1/4 tsp black pepper
►1/4 tsp ground cumin
►1/4 tsp cayenne pepper
►1 Tbsp olive oil
►8-10 white corn tortillas (6” diameter)
SHRIMP TACO TOPPINGS:
►2 cups shredded, or 1/2 small purple cabbage
►1 large avocado, diced
►1/2 red onion, diced
►4 oz (1 cup) Cotija Cheese, grated
►1/4 bunch cilantro, coarsely chopped
►1 lime cut into 8 wedges
SHRIMP TACO SAUCE INGREDIENTS:
►1/3 cup sour cream
►1/3 cup mayonnaise
►1 1/2 Tbsp lime juice (from 1 medium lime)
►3/4 tsp garlic powder
►3/4 tsp Sriracha sauce, or to taste
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Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa
Tacos are incredibly versatile and give you so many different options as far as protein and toppings go. Think about it, there are flank steak tacos, chicken tacos, mojo pork tacos, carne asada, carnitas, al pastor, seriously the list goes on and on. Often times I like to take flavors from a bunch of different tacos that I like and combine them into one. A lot of times I simply make several different things to give my family and guests as many options as possible. It’s odd that my daughter doesn’t like meat but loves ground beef, or she doesn’t like grilled chicken but is obsessed with slow cooked chicken. More often than not, I’m playing Chef Billy’s buffet, but whatever it takes to get some great food into my family’s belly!
Turn up your #TacoTuesday night with this delicious Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa!
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Potato Crusted Salmon:
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Halibut Fish Tacos:
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Clam Chowder:
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Jambalaya Recipe:
Spicy Grilled Shrimp Tacos Recipe with Papaya and Mango Salsa
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Author Chef Billy Parisi
Ingredients:
For the Toppings:
1 cup of thinly sliced red cabbage
1 cup of thinly sliced green cabbage
1 cup of peeled small diced fresh mango
1 cup of peeled and seeded small diced fresh papaya
½ peeled and small diced sweet onion
1 seeded and small diced red bell pepper
1 seeded and small diced jalapeño
2 tablespoons of chopped fresh cilantro + fresh leaves for garnish
juice of 1 lime
½ cup of crumbled cotija cheese
1 can of BUSH'S Honey Chipotle Grillin' Beans heated
6 corn tortillas
Kosher salt and fresh cracked pepper to taste
For the Shrimp:
1 pound of peeled and deveined 16/20 shrimp
1 tablespoon of olive oil
1 teaspoon of cumin
1 teaspoon of chili powder
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the grill to medium-high heat.
2. In a medium size bowl combine the mango, papaya, onions, peppers, chopped cilantro, lime juice and salt and pepper and mix to make a salsa. Keep cool before serving.
3. Add the shrimp to a medium size bowl and mix with olive oil, cumin, chili powder and salt and pepper until combined.
4. Cook the shrimp on a hot grill for 2 to 4 minutes per side or until lightly browned and cooked through out. The shrimp should be bright white in the inside.
5. To Plate: Lay down a corn tortilla and layer on as followed: heated beans, cabbages, shrimp, mango salsa, cotija cheese, cilantro leaves. Serve!
Crispy Fish Tacos with Aioli Sauce
With us being a group of outdoors men from Minnesota it wouldn't be right if we didn't add at least a few recipes that include fish. This one is right up your ally if you like things that are delicious and easy to make. Hope you all enjoy!
Ingredients -
(makes 4-6 servings)
Cilantro Lime Aioli -
- 1 tablespoon of olive oil
- 1/2 cup of Kraft green goddess
- 1/2 teaspoon of minced garlic
- 2 limes
- fresh cilantro to your liking
Fish-
- 2 cups of panko
- 2 tablespoons of seasoning (we used cajun)
- 4 fish fillets
- 2 eggs
- vegetable oil (enough to cover fish in pan for frying)
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.
???? RECIPE:
???? Taco Tuesday Cookbook:
???? REUSABLE ZIP BAG:
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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???? TACO TUESDAY PLAYLIST:
???? How to Heat tortillas:
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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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
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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