Recipes for "fish tacos"

To make the beer batter: Combine flour, cornstarch, baking powder, and salt in a large bowl. Blend beer and egg in a separate bowl, then quickly stir into flour mixture until combined with a few lumps remaining.

To make the sauce: Mix yogurt and mayonnaise together in a medium bowl; gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeño, capers, cayenne, oregano, cumin, and dill.

To make the fish tacos: Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Set aside.

Dip floured fish pieces into beer batter. Set aside.

Fry battered fish in hot oil until crisp and golden brown. Drain on paper towels. Lightly fry tortillas in hot oil until just crisped, but not too crisp. Drain on paper towels.

Place fried fish in tortillas; top with shredded cabbage and sauce.

Place tilapia in a flat dish; pour 1/2 cup lime juice on top. Cover and refrigerate at least 4 hours.

Meanwhile, make honey-cumin sauce by whisking together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin in a small bowl; set aside until needed.

To make chipotle mayonnaise dressing, place mayonnaise, chiles, adobo sauce, 1/4 teaspoon salt, and cayenne pepper in the bowl of a food processor; pulse until smooth. Cover and refrigerate until needed.

Place flour, eggs, and panko crumbs in three separate shallow dishes. Season tilapia pieces with salt and pepper to taste; dip in flour to coat evenly and shake off any excess. Then dip in eggs to coat, then panko crumbs, patting to help bread crumbs hold. Set breaded pieces aside on a plate.

Heat 1 cup vegetable oil in a deep skillet to 365 degrees F (185 degrees C). Cook fish in hot oil, turning until all sides are golden brown, and flesh is easily flaked with a fork; drain on paper towels and brush with honey-cumin sauce.

Mix coleslaw and cilantro together in a bowl. Reserve 1/4 cup chipotle mayonnaise dressing, and pour remaining dressing over coleslaw mixture; toss to coat.

Place tortillas on a flat surface, and spread each with 1 tablespoon of reserved chipotle mayonnaise dressing. Divide fish pieces between tortillas. Top with cilantro coleslaw.

Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.

Preheat grill for medium heat and lightly oil the grate.

Combine yogurt, remaining 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender. Pulse until sauce is well blended. Set aside.

Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.

Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, cheese, tomato, avocado, salsa, and green onions.

Wash tomatillos under cold running water.

Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatillos, chiles de arbol, and 2 cloves garlic in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer to a bowl. Continue grilling tomatillos and garlic until they are evenly blackened, 8 to 10 minutes more.

Peel garlic and place in a mortar and pestle. Season with salt and pound into a thick paste. Add chiles; pound until smooth. Add as many tomatillos as you can fit in your mortar; pound until chunky. Transfer salsa to a bowl. Repeat with remaining tomatillos, mixing them into the bowl of salsa in batches.

Place guajillo and pasilla chile peppers in a saucepan, cover with water, and cook until softened, about 25 minutes.

Combine softened peppers, vinegar, orange juice, 1 clove garlic, cloves, cumin, salt, and pepper in a blender; blend until smooth. Add some water if sauce is too thick. Strain into a small saucepan and bring to a simmer over medium-low heat, about 5 minutes. Remove from heat and let cool, about 5 minutes.

Season trout fillets with pepper and put in a lidded container or a large resealable plastic bag. Cover with cooled sauce and refrigerate for at least 30 minutes or up to 4 hours.

Remove trout fillets from the refrigerator and let stand at room temperature for 10 minutes. Remove from sauce and cut into cubes. Reserve marinade.

Melt butter in a large skillet over medium heat and cook 1/2 the onion until soft and translucent, about 3 minutes. Add trout and reserved sauce; cook over medium-high heat, stirring occasionally, until trout is opaque and the sauce has been reduced, about 15 minutes. Remove from heat and fold in pineapple.

Warm corn tortillas in a skillet. Divide trout mixture amongst tortillas and top with remaining 1/2 onion and cilantro. Serve with lime wedges and charred tomatillo salsa.

Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.

Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Combine beer and batter mix in a bowl. Dip cod into batter to coat.

Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.

Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.

Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.

Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.

Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.

Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.

While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.

Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.

Char tortillas over a gas flame.

Remove fish from the oven and flake it with a fork.

Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.

Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

Preheat the oven to 200 degrees F (95 degrees C).

Wrap tortillas in a single piece of aluminum foil; place in oven until ready to serve.

Combine mayonnaise, jalapeño, chipotle powder, and 1/4 teaspoon salt in the bowl of a food processor or blender; pulse until creamy. Transfer sauce to a bowl; cover and refrigerate until ready to serve.

Combine garlic powder, onion powder, cumin, 1/8 teaspoon salt, and black pepper in a shallow bowl; set aside. Place panko, eggs, and flour each into separate shallow bowls; beat eggs. Generously season salmon pieces with garlic powder mixture. Dredge salmon pieces in flour; shake off excess. Dip into beaten eggs, letting excess drip back into the bowl. Press into panko to coat, patting it down until it adheres well to salmon pieces.

Heat oil in a large skillet over medium heat.

Lower breaded salmon pieces carefully into the hot oil in batches if necessary. Fry until browned on one side, about 2 minutes; flip pieces and fry until other side is browned, about 5 minutes. Flip pieces again; fry until salmon flakes, 3 to 5 minutes more. Transfer to a paper-towel-lined plate; drizzle with lime juice. Repeat with remaining salmon.

Combine cabbage and cilantro in a serving bowl. Carefully combine tomatoes, avocado, onion, and garlic salt in a separate bowl.

Fill 1 tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.

Heat oil in a large skillet over medium-high heat.

Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.

Heat tortillas in a separate skillet over medium-low heat.

Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.

Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.

Sprinkle 1/4 teaspoon fajita seasoning over tilapia fillets and arrange on the prepared baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and cut each fillet into 3 pieces.

Meanwhile, coat a large skillet with cooking spray and add corn, black beans, and 1/8 teaspoon fajita seasoning; cook and stir over medium-high heat until heated through, about 3 minutes. Remove the skillet from heat.

Coat a separate skillet with cooking spray and add pineapple; cook and stir over medium-high heat until lightly browned, about 2 minutes. Add onion to pineapple; cook and stir until heated through, about 1 minute more. Remove the skillet from heat.

Pour 1 teaspoon olive oil in a large skillet over high heat; add 4 tortillas and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas and olive oil.

Place a piece of tilapia onto each tortilla and top with corn mixture, pineapple mixture, cilantro, avocado, cabbage, sour cream, and a squeeze of lime.

Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.

Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.

Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.

Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.

Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.

Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.

Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.

Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

Preheat an air fryer to 400 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.

Combine cabbage slaw, jalapeño pepper, lime juice, olive oil, vinegar, salt, black pepper, and cayenne pepper in a large bowl. Mix until evenly combined and set aside.

Mix together flour, cornmeal, and taco seasoning in a medium bowl until well combined. Add cod and toss until evenly coated; discard any excess seasoning mixture. Place coated cod in the prepared air fryer basket and mist lightly with cooking spray.

Cook in the preheated air fryer for 5 minutes. Shake the basket and continue cooking until fish is crispy and flakes easily with a fork, about 5 minutes more. Remove to a paper towel-lined plate to drain.

Place cabbage slaw mixture into the air fryer basket.

Cook in the air fryer until cabbage is caramelized, about 8 minutes, stirring halfway.

Spoon cabbage slaw evenly onto tortillas and top with fish.

Gather all ingredients.

Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.

Cut fish into eight 1 ½-inch pieces.

Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes.

Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.

Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.

Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.

Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

Serve and enjoy!

Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.

Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

Gather all ingredients.

Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.

Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.

Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.

Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.

Heat tortillas in the microwave on high until warm, 20 to 30 seconds.

Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

To make the mango salsa: Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. For best flavor results, refrigerate the salsa until chilled before serving.

Preheat the oven to 325 degrees F (165 degrees C).

Heat taco shells in preheated oven until crisp, about 5 minutes.

Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.

Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.

Place mahi mahi slices in taco shells and top with mango salsa.

Season tilapia fillets with taco seasoning.

Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.

Preheat oven to 325 degrees F (165 degrees C).

Heat taco shells in preheated oven until crisp, about 5 minutes.

Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.

Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

Preheat the oven to 375 degrees F (190 degrees C).

Place cod fillets on a large sheet of aluminum foil; pour lemon juice over fish and season with salt and black pepper. Fold foil around fish and seal to create a pouch; place pouch in a baking dish.

Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Meanwhile, whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black pepper, and garlic powder in a bowl until smooth. Combine cabbage, mango, pineapple, red onion, cilantro, and jalapeño in a large bowl. Pour dressing over vegetables and fruit; toss to combine. Cover and refrigerate slaw until ready to serve.

Divide fish evenly among flour tortillas. Spoon slaw over fish to serve.

In a medium saucepan over medium heat, reheat 4 cups consomé. Once it comes up to a boil, lower the heat to a simmer and keep the lid on.

Susy Villasuso / Simply Recipes

In a large frying pan set over medium heat, heat 1 tablespoon olive oil. When the oil is hot and rippling, but not smoking, dip a tortilla into the consomé, covering both sides with it. Fill the tortilla with 2 tablespoons birria meat and 1 tablespoon cheese. Transfer it into the hot pan, don’t fold it in half yet.

Once the bottom of the tortilla turns lightly golden brown, fold it in half. Cook both sides until the cheese is melted and the tortillas are a deeper golden brown. Cook 2 to 3 tacos at a time following this process and adding more oil to the pan, as needed.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes

Transfer the tacos onto a plate and serve with the onions and cilantro scattered on top and lime wedges on the side. Provide each guest with a small bowl of warm consomé for dipping. Enjoy!

The best birria tacos are freshly made, but leftover tacos and consomé can be tightly covered and refrigerated, separately, for up to 3 days. To reheat, simply place the tacos on a pan over medium-low heat and cover with a lid. Warm them up for 2 to 3 minutes on each side. Reheat the consomé separately in a small saucepan.

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Susy Villasuso / Simply Recipes