Feast your taste buds on a culinary journey with our grilled fish tacos, an explosion of flavors that will transport you to a coastal paradise. Picture perfectly grilled fish fillets, nestled in warm tortillas, adorned with a vibrant array of toppings. The tangy crunch of spicy pickled onions adds a delightful contrast to the tender fish, while the creamy avocado slices and crisp cabbage provide a refreshing balance. A drizzle of zesty lime crema and a sprinkle of fresh cilantro complete this symphony of flavors, creating a taco experience that will leave you craving more.
Along with the grilled fish tacos, we present a medley of delectable recipes that complement this main course perfectly. Dive into the refreshing world of spicy pickled onions, a tangy condiment that adds a burst of flavor to any dish. Discover the creamy delight of our avocado crema, a versatile sauce that elevates tacos, burritos, and salads alike. Learn the art of making homemade tortillas, a satisfying and rewarding process that results in warm, pillowy wraps for your taco fillings. And finally, indulge in the classic pico de gallo, a vibrant salsa bursting with the freshness of chopped tomatoes, onions, and cilantro.
With our comprehensive guide, you'll have everything you need to create a complete and satisfying meal that showcases the vibrant flavors of grilled fish tacos. Embark on this culinary adventure today and let your taste buds rejoice!
FISH TACOS WITH CABBAGE SLAW AND PICKLED RED ONIONS
Provided by Anne Burrell
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the red wine vinegar with 1/2 cup cold water in a small bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. These can be stored, refrigerated in an airtight container, for 1 week.
- Preheat a grill pan over medium-high heat. Place tomatillos and jalapeno on the pan and allow to char on all sides, flipping with tongs as needed. Allow to cool slightly. Remove stems and add to a blender. Add half of the lime juice and half the cilantro. Pulse until combined and smooth (use caution when blending hot liquids; it's okay to have some lumps). Set aside to cool.
- Add cabbages, carrot and 1/4 cup pickled onions to a medium bowl. Stir to combine. Drizzle olive oil and some of the pickling liquid into the bowl until everything is lightly coated. Set aside to marinate until ready to serve.
- Clean grill pan if necessary, then heat it over medium heat and brush with olive oil. Sprinkle fillets with salt and smoked paprika. Grill fillets on both sides until cooked through and flaky, about 3 minutes per side. Warm tortillas on grill pan until soft and pliable.
- Top each tortilla with 1/2 fillet of fish, tomatillo salsa and slaw. Garnish with sliced avocado, Cotija, remaining cilantro and lime wedges. Serve!
GRILLED FISH TACOS WITH SPICY PICKLED ONIONS
A quick, fresh meal made on the grill, our fish tacos are made with halibut, avocado and ranch dressing.
Provided by Lauren Keating
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
- Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
- Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
- To assemble tacos, spoon chicken onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.
Nutrition Facts : ServingSize 1 Serving
BAJA FISH TACOS
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.
Provided by Monday Morning Cooking Club
Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 28
Steps:
- Pickled Red Onion:
- To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
- Baja Cream:
- To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
- Baja Cabbage Slaw:
- To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
- Marinated Fish:
- To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
- When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
- Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
- Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
- Assembly:
- Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.
Tips:
- Choose firm, flaky fish such as cod, halibut, or tilapia for the tacos.
- Marinate the fish in a mixture of olive oil, lime juice, chili powder, cumin, and salt for at least 30 minutes before grilling.
- Grill the fish over medium heat until it is cooked through and flaky, about 4-5 minutes per side.
- Make the spicy pickled onions by thinly slicing red onions and tossing them with a mixture of vinegar, sugar, chili flakes, and salt. Let the onions pickle for at least 30 minutes before using.
- Serve the grilled fish tacos with warm tortillas, spicy pickled onions, avocado slices, and salsa.
Conclusion:
Grilled fish tacos are a delicious and easy meal that can be enjoyed all year round. With the right ingredients and a little bit of preparation, you can create a restaurant-quality meal at home. So next time you're looking for a quick and tasty dinner, give these grilled fish tacos a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love