Fish taco recipe..? anyone have a fresh new one?!
Answers: Thanks In Advance.
Fish Tacos In-A-Hurry
8 oz Flounder fillets; breaded
-frozen
4 Taco shells
2 c Shredded cabbage; napa
1/4 c Mayonnaise
1/4 c Sour cream
4 sl Avocado
Salsa; tomato
Instructions:
Bake fish in the oven following package directions. Wrap taco shells in
foil and heat in oven 5 minutes while fish is baking. In a bowl combine
cabbage, mayonnaise and sour cream. Fill each taco shell with some cabbage
mixture; top with fish, avocado and salsa. Makes 2 to 4 servings.
that sounds good!:)i wish i knew!!!!
ewwwww
This looks like something I would try...
FRESH FISH TACOS (LIKE CHEESECAKE FACTORY)
olive oil
4 tilapia fillets,cod or whatever
Kosher salt
FOR THE AVOCADO CREAM SAUCE:
3 Haas avocados
1/2 cup half-and-half
1/3 cup lime juice or whole limes
3 tablespoons fat free sour cream
TO ASSEMBLE THE TACOS:
1 (8) flour tortillas
1 (15 ounce) can Mandarin oranges, drained
1 bag mixed Asian greens, washed and dried
1 small head red cabbage, shredded
TO PREPARE THE FISH:
Preheat oven to 375 degrees F. Brush a a baking dish with extra virgin olive oil.
Place tilapia fillets in the prepared dish and sprinkle with kosher salt.
Bake in 375-degree oven for 25 minutes. Cool 5 minutes then flake with a fork; set aside.
TO PREPARE THE AVOCADO CREAM SAUCE:
Put half-and-half, the avocado pulp, lime juice, sour cream, and salt to taste in a food processor or blender. Blend or process until smooth and creamy. Depending on the size of the avocados you may want to add more half-and-half and/or limejuice. It should be rather thick but easy to spread.
TO ASSEMBLE THE TACOS:
Warm the tortillas on a large skillet. Spread each tortilla with some of the avocado cream sauce, add 1 small handful of the greens, 2-3 heaping tablespoons of the fish, a dollop of avocado cream sauce, a small amount of cabbage, and 5-6 Mandarin orange pieces. Fold in half.
CALIFORNIA AVOCADO CREAM
Puree together:
2 California avocados (1 pound)
1/2 cup sour cream
3 tablespoons whipping cream
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
1/4 teaspoon chopped garlic
1/4 teaspoon salt
FISH TACOS
BEER BATTER:
1 cup flour
garlic powder
ground red pepper or ground black pepper
1 cup beer
Mix flour with a tsp or more of the spices. Stir the flour mixture into the beer. Mix until well blended.
WHITE SAUCE:
1/2 cup mayonnaise
1/2 cup plain yogurt
Blend mayonnaise and yogurt and reserve.
SALSA:
1 clove garlic, peeled and minced
6 ripe tomatoes, peeled seeded and diced
1/2 onion, minced
2 TBSP cilantro leaves, chopped and stems removed
2 jalape?o chiles
1-1/2 tsp salt
1/4 tsp pepper
Combine all ingredients and reserve.
TACOS:
12 fillets of cod, pollack or your favorite mild, white fish
oil for deep frying
12 corn tortillas, as thick and fresh as possible
1 head green cabbage, shredded
4 limes, cut into wedges
Wash fish by dipping in cold, lightly salted water.
Drain on paper towels. Put oil into a deep skillet and bring to 375oF. Be sure fish is completely dry before dipping it into batter. Coat each fish fillet completely with batter. Place fish in a single layer in skillet. Do not let pieces touch each other. Cook each fish fillet until batter is crisp and golden brown.
Heat corn tortillas lightly on griddle (or in a skillet) until soft and hot. On each tortilla, layer fish fillet, white sauce, salsa and cabbage. Top off with a squeeze of lime. Fold over tortilla to serve. If you prefer not to deep-fry, forget the beer bater and grill mahi mahi or swordfish with garlic and pepper.