Best 2 Best Fish Tacos Recipes

**Dive into a Culinary Adventure with Our Exquisite Fish Tacos Recipes: A Symphony of Flavors for Every Palate**

Prepare to embark on a tantalizing journey with our curated collection of fish tacos recipes, a culinary symphony that promises to awaken your taste buds and transport you to a world of vibrant flavors. Each recipe is meticulously crafted to deliver a unique culinary experience, ranging from classic Baja-style fish tacos to innovative creations that push the boundaries of taste. Whether you prefer grilled, fried, or baked fish, our comprehensive guide caters to every cooking preference and dietary restriction. Get ready to indulge in a fiesta of flavors as we take you on a culinary adventure like no other.

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BEST FISH TACOS

Best Fish Tacos image

Fast and easy, delicious fish tacos -- simply the best! When I have extra time, I like to add just a little cilantro, red onion, tomato, and avocado on top of mine with the lettuce, tomato, and crema!

Provided by Mandycu2172

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

2 limes, zested
1 cup packed cilantro leaves
3 cloves garlic
2 teaspoons ground cumin
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 fluid ounces tequila
1 pound tilapia fillets
2 tablespoons Mexican crema, or to taste
½ canned chipotle pepper in adobo sauce
kosher salt to taste
1 tablespoon olive oil
6 (8 inch) flour tortillas, warmed
½ head shredded lettuce
1 tomato, diced
1 lime, cut into wedges

Steps:

Place lime zest, cilantro, garlic, cumin, 1 1/2 teaspoons salt, and pepper in a small food processor bowl. Pulse until combined, about 20 seconds. Add tequila while mixture pulses.
Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.
Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 34.6 g, Cholesterol 34.5 mg, Fat 9 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 833.1 mg, Sugar 2.3 g

ER'S BEST FISH TACOS IN THE WORLD!!

Er's Best Fish Tacos in the World!! image

Minimal and quick - less ingredients with tons of flavor!! Very fast and easy to make this receipt serves 2-3 people. But can scale to feed more This preps in three parts and can be ready to serve in as little as 20 min.

Provided by kellymo1982

Categories Lunch/Snacks

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 mahi mahi fillets
1 dash sea salt
1 dash black pepper
1 teaspoon olive oil
6 -8 corn tortillas
1/2 head green cabbage
4 tablespoons lime juice
1/2 cup real mayonnaise
1/3 red onion
1 tablespoon cilantro (dried is fine)

Steps:

Making the cabbage - Shred cabbage into a large mixing bowl and add 2 tablespoons limejuice, toss and let sit.
Making Shells - Using a Panini press, skillet or grill set on high heat, press and heat tortillas (two at a time or whatever will fit without overlapping) until tortillas are crisp yet still malleable. Remove from heat form into taco shell then set aside. Shells should be a balance of crispy and soft.
Making the Sauce - In a small mixing bowl combine mayonnaise, 2 tablespoons lime juice, cilantro and finely diced red onion. Mix until well-combined, let sit.
Making the Fish - Lightly coat fish in olive oil and season with sea salt and fresh cracked pepper. In the same device used to heat the tortillas, set to high heat and cook fish for 4-5min flipping after 3min. remove from heat, shred and place in serving dish.
Assembling your best Fish Taco - Recipe works best as a communal dining experience! Place all of the taco separates in the dinning area and allow each person to build their own taco.
The foundation - Take a taco shell a place a generous portion of shredded cabbage in the shell filling it ¾ of the way full.
Putting the fish in "Fish Taco" - Place a medium size portion of the shredded mahi mahi on top of the cabbage filling the remain free space in the shell.
The Top - Finally coat the top of the taco with the sauce... and Enjoy!

Tips:

Fresh fish is best: Use the freshest fish you can find for the best flavor. If you're using frozen fish, thaw it completely before cooking.
Choose the right fish: Not all fish are created equal for tacos. Some of the best options include tilapia, cod, halibut, and salmon.
Season the fish well: Don't be afraid to season the fish liberally. A good combination of salt, pepper, and chili powder is a great starting point.
Cook the fish properly: The fish should be cooked through but still flaky. Overcooked fish will be tough and dry.
Use a good tortilla: The tortilla is an important part of any taco. Look for tortillas that are fresh and pliable.
Load up on toppings: The toppings are what really make fish tacos special. Some popular options include cabbage, pico de gallo, avocado, and sour cream.
Serve with a wedge of lime: A wedge of lime is the perfect finishing touch for any fish taco.

Conclusion:

Fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With so many different variations, there's sure to be a fish taco recipe that everyone will love. So next time you're looking for a quick and healthy meal, give fish tacos a try!