Best 3 Fantastic Fish Tacos Recipes

**Introducing Fantastic Fish Tacos: A Culinary Journey of Flavors**

Embark on a tantalizing culinary adventure with our fantastic fish tacos, a harmonious blend of flavors and textures that will leave your taste buds dancing. Dive into the depths of these delectable tacos, featuring tender, flaky fish enveloped in a crispy, golden-brown tortilla. Each bite unveils a symphony of flavors, from the tangy slaw to the creamy avocado, complemented by a zesty lime crema and a sprinkle of aromatic cilantro.

Indulge in three irresistible variations of this classic dish:

1. **Baja Fish Tacos:** Transport yourself to the sun-kissed shores of Baja California with this authentic rendition. Fresh, succulent fish is grilled or fried to perfection, then nestled in a warm tortilla with a refreshing cabbage slaw, a drizzle of zesty lime crema, and a sprinkle of vibrant cilantro.

2. **Blackened Fish Tacos:** Experience a bold and smoky twist on the traditional fish taco. The fish is coated in a flavorful blackened seasoning and seared until crispy on the outside and tender on the inside. Topped with a zesty mango salsa, creamy avocado, and a dollop of tangy sour cream, these tacos pack a punch of flavor.

3. **Chipotle Fish Tacos:** Embark on a spicy and smoky journey with our chipotle fish tacos. Marinated in a tantalizing chipotle sauce, the fish is grilled or fried until perfectly cooked. Atop the crispy tortilla, layers of flavorful ingredients dance harmoniously: a creamy chipotle crema, a zesty cabbage slaw, and a sprinkle of crumbled cotija cheese.

Prepare to be captivated by the vibrant flavors and textures of our fantastic fish tacos. Whether you prefer the classic Baja style, the bold blackened variation, or the spicy chipotle delight, these tacos will surely satisfy your cravings and leave you yearning for more. So, gather your ingredients, embark on this culinary journey, and treat yourself to a fiesta of flavors with our fantastic fish tacos!

Let's cook with our recipes!

FISH TACOS

Fish Tacos image

A cool sauce with just a bit of zing tops these breaded fish tacos (that are actually healthy!). This recipe is a delicious guilt-free dish that doesn't break the bank. -Lena Lim, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped
Additional fresh cilantro leaves, optional

Steps:

Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish., Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

Nutrition Facts : Calories 190 calories, Fat 5g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

THE ULTIMATE FISH TACOS

The Ultimate Fish Tacos image

This recipe is my favorite meal to prepare. Adding my own personal touch to the marinade makes my fish tacos pop with flavor. I warm corn tortillas on the grill and add salsa, cilantro, purple cabbage and fresh squeezed lime. -Yvonne Molina, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 teaspoon ground cardamom
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
6 mahi mahi fillets (6 ounces each)
12 corn tortillas (6 inches)
2 cups chopped red cabbage
1 cup chopped fresh cilantro
Salsa verde, optional
2 medium limes, cut into wedges
Hot pepper sauce (Tapatio preferred)

Steps:

In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.

Nutrition Facts : Calories 284 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 278mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

FISH TACOS

Fish Tacos image

Fish tacos, that great meal of the Baja Peninsula, and a taste of summer. They are simple to make, no more complicated in fact than a hamburger or a mess of pancakes, and they are considerably more flavorful. Fried in strips and served onboard warm corn tortillas with a simple salsa, a pinch of fresh cabbage, plenty of lime and a cream sauce you might want to punch up with some chopped chipotle, these fish tacos can turn a cold night into bluebird summer, transporting you from chill into deep humidity and bliss.

Provided by Sam Sifton

Categories dinner, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 medium tomatoes, seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove garlic, minced
1/2 cup roughly chopped cilantro
1 jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional)
1/4 cup mayonnaise
1/2 cup sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt
Freshly ground black pepper
1 tablespoon canned chipotle pepper, finely chopped (optional)
1/2 cup flour, preferably Wondra or other fine-milled flour
1 1/2 teaspoons chili powder
1/2 cup milk
1/4 cup peanut oil, plus a splash more for greasing pan
Pat of butter
1 pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
12 6-inch fresh corn tortillas
2 cups shredded green cabbage
A saucy hot sauce, like Tapatio or Frank's

Steps:

In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 686 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use fresh fish: The fresher the fish, the better your tacos will taste. If you can, buy fish that was caught the same day.
Choose the right fish: Not all fish are created equal for tacos. Some good options include tilapia, cod, and halibut. Avoid fish that are too oily or flaky, such as salmon or trout.
Season your fish well: Don't be afraid to season your fish with a variety of spices. Some good options include chili powder, cumin, paprika, and garlic powder.
Cook your fish properly: The best way to cook fish for tacos is to grill or pan-fry it. Avoid overcooking the fish, as this will make it dry and tough.
Make your own tortillas: If you have the time, making your own tortillas is a great way to add a homemade touch to your tacos. You can find recipes for homemade tortillas online or in cookbooks.
Use fresh toppings: The toppings you use on your tacos are just as important as the fish. Some good options include shredded cabbage, diced tomatoes, onions, cilantro, and avocado.
Serve your tacos with a variety of sauces: Tacos are a great opportunity to experiment with different sauces. Some good options include salsa, guacamole, and sour cream.

Conclusion:

Fish tacos are a delicious and versatile meal that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a little planning, you can make fish tacos that are sure to impress your friends and family.