Best 2 My Texas Fish Tacos Recipes

Are you looking for an easy and delicious seafood feast? Look no further than Texas fish tacos! These tacos are a delightful fusion of Mexican and Texan flavors, featuring crispy fried fish, a tangy cabbage slaw, and a creamy sauce, all nestled in a warm tortilla. The best part? You can customize them to your liking, with various fish options, toppings, and sauces. This article provides three tempting recipes for Texas fish tacos: classic, blackened, and grilled. Each recipe includes step-by-step instructions, ingredient lists, and cooking tips to ensure perfect tacos every time. So, gather your ingredients, fire up the kitchen, and get ready to indulge in a tantalizing Tex-Mex experience!

Let's cook with our recipes!

MY TEXAS FISH TACOS

My Texas Fish Tacos image

These tacos are plain incredible. We were expecting them to be good but were overwhelmed by the impact of all the flavors when the ingredients were mixed together. The marinade for the fish would be fun to try in other fish dishes as well. We think it would be good to use on the grill or even on a plank. The hint to squeeze...

Provided by Shell Lucas

Categories Tacos & Burritos

Number Of Ingredients 26

Ingredients

WHITE SAUCE
1/2 c yogurt, plain and non-fat
1/2 c mayonnaise dressing
1 lime, juiced
1 jalapeno peppers
1 tsp minced capers
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp ground cayenne pepper
FISH
1 lime, juiced
11/2 Tbsp tequila
1 tsp ground cumin
1 tsp salt
1 tsp black pepper ***read instructions for mixing fish ingredients
2 c all-purpose flour
4 Tbsp Old Bay seasoning
olive oil to coat pan
1 lb white fish 1 inch wide by 3-4 inch long, like bass or cod
TO ASSEMBLE
10 8-inch tortillas
1 c shredded white cabbage
1 c shredded red cabbage
1 c chopped cilantro
1/2 c thinly sliced red onion
2 avocados, sliced

Steps:

1. SAUCE: In a medium bowl, mix together yogurt and mayo. Gradually stir in fresh lime juice until consistence is slightly runny, then add jalapeno, capers, oregano, cumin, and cayenne.
2. FISH: In a medium bowl, combine the lime juice, tequila, cumin, salt and pepper. Mix throughly. Add fish and toss to coat; marinate for 10 minutes.
3. After marinating, coat fish with flour and Old Bay. Heat just enough oil to coat the bottom of the pan and lightly fry your fish until golden brown.
4. Place fried fish on paper toweling to drain.
5. Drizzle the same pan with additional olive oil once again and cook tortillas until limp but not crispy. HINT: Use two tortillas for each taco so they aren't as messy to eat.
6. Add your toppings and enjoy! HINT: Take a whole lime and put it in the microwave for about 8 seconds. The lime will be oh-so juicy! Squeeze it all over the taco once you have it ready to eat! YUM YUM!

TEX WASABI'S KOI FISH TACOS

Tex Wasabi's Koi Fish Tacos image

Provided by Guy Fieri

Categories main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 32

Ingredients

1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 ounces cod or firm white fish, cut in 1-inch pieces
Sixteen 8-inch corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion
Pico de Gallo, recipe follows
Tequila Lime Aioli, recipe follows
4 Roma tomatoes, diced
2 tablespoons chopped cilantro leaves
1/2 red onion, minced
1 teaspoon minced garlic
1 jalapeno, seeded and minced
1 lime, juiced
Salt and pepper
3 tablespoons premium tequila
1 lime, juiced
8 ounces sour cream
1/4 cup milk
2 teaspoons minced garlic
1/2 teaspoon ground cumin
2 tablespoons minced cilantro leaves
Salt and pepper

Steps:

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove fish from marinade, shake off excess, dredge in tempura flour, and dunk in cold tempura mixed batter. Roll in panko bread crumbs, pressing panko onto fish. One by one add fish to oil, making sure to keep the fish pieces separated. Fry for 4 to 5 minutes, or until light golden brown. Remove and drain on paper towels.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.
In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

Tips:

Use fresh fish: The fresher the fish, the better the tacos will taste. If you can, buy fish that was caught the same day.
Season the fish well: Don't be afraid to use plenty of spices and herbs when seasoning the fish. This will help to give the tacos a lot of flavor.
Cook the fish until it is flaky: The fish should be cooked through, but it should not be overcooked. Overcooked fish will be tough and dry.
Use a good quality tortilla: The tortilla is an important part of the taco, so make sure to use a good quality one. Corn tortillas are a traditional choice, but you can also use flour tortillas.
Load up the tacos with toppings: Tacos are all about the toppings, so don't be afraid to load them up. Some popular toppings include shredded cabbage, salsa, guacamole, and sour cream.

Conclusion:

Fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy meal, give fish tacos a try!