Best 3 Easy Chili And Lime Fish Street Tacos Recipes
Embark on a culinary journey to the vibrant streets of Mexico with our tantalizing Chili and Lime Fish Street Tacos. These tacos are a symphony of flavors, combining the zesty kick of chili and lime with the tender, flaky texture of fish. Prepared in a tantalizing marinade, the fish is grilled to perfection, infusing each bite with smoky goodness. The tacos are adorned with a medley of fresh, crisp vegetables, including shredded cabbage, diced tomatoes, and creamy avocado slices. A dollop of tangy sour cream and a sprinkling of crumbled cotija cheese add the perfect finishing touches to this delectable dish. Served on warm, soft tortillas, these Chili and Lime Fish Street Tacos are a harmonious blend of zesty, savory, and refreshing flavors that will transport your taste buds to the lively streets of Mexico.
In addition to the main recipe, this article also includes a variety of complementary recipes to enhance your taco experience. Learn how to make a refreshing Cucumber and Jicama Salad to serve as a vibrant side dish. For those who prefer a spicy kick, the Spicy Avocado Cream Sauce recipe will add an extra layer of heat to your tacos. And if you're craving something sweet to balance out the savory flavors, the Pineapple Salsa recipe will provide a delightful burst of tropical sweetness. With its detailed instructions and enticing photography, this article is your gateway to a delicious and authentic Mexican feast.
COD FISH TACOS
Steps:
- Season fish with salt, ground cumin and Tajin.
- Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
- Toss the slaw ingredients and keep cold.
- Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
- Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
- Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.
Nutrition Facts : ServingSize 2 tacos, Calories 342 kcal, Carbohydrate 38 g, Protein 35 g, Fat 9.5 g, SaturatedFat 1.5 g, Cholesterol 56.5 mg, Sodium 638.5 mg, Fiber 4.5 g, Sugar 2.5 g
LIME FISH TACOS
"The secret to getting my family to eat fish is tucked inside these tempting tacos," confides Tammy Hayden, Carmichael, California. The tastes and textures in this unusual entree blend in a surprisingly pleasing way. Lime adds a zippy twist to the flaky fillets and the creamy sauce.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Remove skin from fish and cut fish into 1-in. cubes. In a nonstick skillet, saute garlic in butter and 5 teaspoons lime juice for 30 seconds. Add fish and pepper. Cook for 6-8 minutes over medium heat until fish flakes easily with a fork, gently stirring occasionally. , Meanwhile, combine the sour cream, mayonnaise, hot pepper sauce and remaining lime juice. Place a spoonful of fish on each tortilla. Top each with lettuce, tomato and sour cream sauce; fold over.
Nutrition Facts :
CHILI LIME STEAK TACOS RECIPE BY TASTY
Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
- In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
- Rub the chili lime rub all over the steak in a thin, even layer.
- Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
- Allow the steak to rest for 5-10 minutes once taken off the heat.
- Slice the steak thinly, against the grain of the meat.
- Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams
Tips:
- Use fresh fish for the best flavor and texture.
- If you don't have a grill, you can cook the fish in a grill pan over medium heat.
- Be careful not to overcook the fish, or it will become dry and tough.
- Serve the tacos immediately with your favorite toppings, such as salsa, guacamole, sour cream, and cilantro.
- For a vegetarian version of this recipe, you can substitute tofu or grilled vegetables for the fish.
Conclusion:
These easy chili and lime fish street tacos are a delicious and healthy meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or a fun weekend lunch. With their bold flavors and fresh ingredients, these tacos are sure to be a hit with everyone who tries them.
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