Best 2 Fish Tacos From Reynolds Wrap Recipes

**Unveiling the Culinary Symphony of Fish Tacos: A Taste of Coastal Delights**

Embark on a culinary adventure with our tantalizing fish tacos, a symphony of flavors that captures the essence of coastal living. These tacos are a delightful blend of crispy fish, zesty toppings, and a tangy sauce, all wrapped in a warm tortilla. Immerse yourself in the vibrant flavors of Baja-style fish tacos, featuring a succulent tilapia filling enveloped in a crispy beer batter. For a unique twist, try our blackened fish tacos, where the fish is seared to perfection, delivering a smoky and subtly spicy kick. If you prefer a lighter option, our grilled fish tacos are a healthier choice, offering a lean and flaky fish filling. Accompanying these delectable tacos is a medley of toppings, including a refreshing cabbage slaw, creamy avocado slices, and a zesty pico de gallo. Drizzle our homemade Baja sauce or creamy cilantro sauce over the tacos for an extra burst of flavor. These fish tacos are not just a meal; they're an experience that will transport your taste buds to the sunny shores of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

FISH TACO WRAPS

Fish Taco Wraps image

Provided by Damaris Phillips

Categories main-dish

Time 55m

Yield 6 to 8 appetizer servings

Number Of Ingredients 21

Ingredients

1/2 cup sour cream
1/4 cup mayonnaise
Juice of 2 limes (1/4 cup)
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 green cabbage, sliced (about 8 cups)
1/2 cup packed fresh cilantro leaves, chopped
Canola oil, for frying
1 pound catfish or other firm white fish fillets, cut into 1-by-2-inch pieces (about 24 total)
3 teaspoons taco seasoning
1 cup breadcrumbs
1 cup all-purpose flour
1 teaspoon baking powder
1 large egg
1/4 cup pilsner or lager beer
1/4 cup hot sauce, plus additional for assembly and serving
Four 10-inch tortillas, such as flour, spinach or sun-dried tomato
1 avocado, sliced
1 cup crumbled tortilla chips
1/2 cup thinly sliced radishes

Steps:

Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

FISH TACO WRAP

Fish Taco Wrap image

This was a quick dinner I came up with. You can use any white fish. I used tilapia, but I might use haddock or cod next time. For the salsa, all I had on hand was Rotel tomatoes, which turned out good and spicy! You might find the cream cheese a bit weird as an ingredient. If so, you can omit that. This is for one serving, but easy to expand for more. See NOTE at the bottom for another way to prepare.

Provided by VickyJ

Categories Lunch/Snacks

Time 25m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 burrito-size flour tortilla
1 -2 tablespoon light cream cheese
1 -2 tablespoon salsa
1 small white fish fillet, cooked
1 slice cheddar cheese (or American)
1/2 cup shredded lettuce

Steps:

Place a tortilla on a microwave-safe plate.
Spread cream cheese, then salsa on top.
Add Fish on top of salsa, then the slice of cheese and lettuce.
Microwave 30 seconds. This makes it easier to fold tortilla around filling.
Fold up burrito style, or like a large egg roll.
Enjoy!
NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.

Nutrition Facts : Calories 374.2, Fat 18, SaturatedFat 9.1, Cholesterol 39.9, Sodium 767.5, Carbohydrate 38.3, Fiber 2.7, Sugar 2.6, Protein 14.6

Tips:

Choose mild white fish. Cod, tilapia, or mahi-mahi are great options for fish tacos, as they have a mild flavor that won't overpower the other ingredients.
Make sure the fish is cooked through. Fish should be cooked to an internal temperature of 145 degrees Fahrenheit. You can check this by inserting a food thermometer into the thickest part of the fish.
Use fresh, high-quality ingredients. The better the ingredients, the better the fish tacos will taste.
Don't be afraid to experiment. There are many different ways to make fish tacos. Get creative with your toppings and sauces.
Serve fish tacos with your favorite sides. Some popular sides for fish tacos include rice, beans, and guacamole.

Conclusion:

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