Best 6 Pacos Fish Tacos In Lettuce Wraps Recipes
**Savory Fish Tacos in Lettuce Wraps: A Culinary Symphony of Flavors**
Embark on a culinary adventure with Paco's Fish Tacos, a delectable dish that tantalizes taste buds with its unique fusion of flavors and textures. Wrapped in crisp lettuce leaves, these tacos burst with succulent fish, a symphony of zesty spices, and a refreshing tang of homemade salsa. The secret lies in the tender fish, expertly seasoned and cooked to perfection, complemented by a vibrant array of toppings that elevate the taco experience. Whether you prefer a classic Baja-style fish taco or crave something bold and spicy, Paco's recipes offer a range of options to satisfy every palate. Prepare to be captivated by the explosion of flavors in every bite as you indulge in this delightful culinary creation.
**Recipes Included:**
1. **Baja-Style Fish Tacos:** Transport yourself to the sun-kissed beaches of Baja California with this authentic fish taco recipe. Flaky fish is marinated in a zesty blend of lime, garlic, and chili powder, then grilled or pan-fried until golden brown. Topped with a creamy cabbage slaw, pico de gallo, and a squeeze of lime, these tacos are a celebration of simplicity and freshness.
2. **Spicy Fish Tacos with Avocado Cream Sauce:** Ignite your taste buds with this fiery rendition of fish tacos. The fish is coated in a tantalizing marinade of chipotle peppers, cumin, and paprika, then grilled or pan-fried until slightly charred. The avocado cream sauce, a luscious combination of ripe avocados, cilantro, and lime, adds a cooling contrast to the spicy fish. Topped with pickled red onions and crumbled cotija cheese, these tacos are a fiesta of flavors that will leave you craving more.
3. **Blackened Fish Tacos with Mango Salsa:** Embark on a tropical adventure with these blackened fish tacos. The fish is seasoned with a smoky blend of spices, then seared until perfectly cooked. The mango salsa, a vibrant medley of sweet mangoes, red onions, and jalapenos, adds a burst of freshness and tang. Topped with a drizzle of tangy lime crema, these tacos are a perfect balance of sweet, savory, and spicy.
4. **Coconut-Crusted Fish Tacos with Pineapple Salsa:** Escape to a tropical paradise with these coconut-crusted fish tacos. The fish is coated in a flavorful mixture of shredded coconut, panko breadcrumbs, and spices, then pan-fried until golden brown. The pineapple salsa, a vibrant combination of sweet pineapple, red bell peppers, and cilantro, adds a pop of tropical flavor. Topped with a drizzle of sweet and tangy honey-lime sauce, these tacos are a delightful symphony of flavors that will transport you to a beachside paradise.
FISH TACOS IN LETTUCE "SHELLS"
Baked tilapia, flaked and placed in romaine lettuce leaves with tomatoes, cilantro, and avocado salsa verde.
Provided by SlimCookins
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine Cajun seasoning, chili powder, paprika, garlic salt, and ground black pepper in a bowl. Sprinkle on each side of tilapia fillets, covering evenly; cover each side with lemon juice. Place fillets on a baking sheet.
- Bake in the preheated oven until cooked through, 8 to 10 minutes.
- Shred tilapia; place equal portions in each romaine leaf.
- Blend avocado, onion, jalapeno pepper, garlic, and water together in a blender to make the avocado salsa verde. Stir in cilantro.
- Top prepared tacos with salsa verde and cherry tomatoes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 8 g, Cholesterol 41.4 mg, Fat 5.7 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 0.9 g, Sodium 658.8 mg, Sugar 1.2 g
TACO LETTUCE WRAPS
Easy taco lettuce wraps.
Provided by Kristina72913
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
- Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 33.4 g, Cholesterol 55.8 mg, Fat 6.5 g, Fiber 7.7 g, Protein 22.3 g, SaturatedFat 1.6 g, Sodium 769.7 mg, Sugar 5.2 g
PACO'S FISH TACOS IN LETTUCE WRAPS
Make and share this Paco's Fish Tacos in Lettuce Wraps recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a grill pan or nonstick skillet over high heat.
- Spray the pan with cooking spray; place fish on the grill pan; season to taste with salt and pepper.
- Cook fish 5 minutes on each side or until opaque; transfer to a serving plate.
- Arrange the lettuce leaves on a platter.
- Place the jalapeno in a food processor along with the cilantro, mint, mustard, and vinegar; turn the processor on and stream in the olive oil; season this sauce with salt and pepper.
- Break the fish into chunks and squeeze lime juice over fish; add a few dashes of hot sauce.
- Pile the fish in lettuce leaves and top each "taco" with the jalapeno cilantro sauce and chopped red onions; wrap up and eat.
LETTUCE WRAP FISH TACOS
Make and share this Lettuce Wrap Fish Tacos recipe from Food.com.
Provided by Emily J.
Categories Lunch/Snacks
Time 40m
Yield 4 Tacos, 2 serving(s)
Number Of Ingredients 20
Steps:
- For the batter - Combine all dry ingredients together in a bowl deep enough to cover the fish once placed in it. Whisk the egg in a separate bowl and add it to the dry ingredients. Add the water slowly, as needed, until the batter is loose enough to work with but still thick enough to cover the fish when coated. (It should cover a spoon when held in the air, but not much batter should be dripping off of the spoon.).
- For frying the fish - add the canola oil to a deep pot (2-3 inches of oil) and set it to medium-high heat. Let the oil preheat for about 5 minutes. Slice each tilapia fillet in thirds (or whatever size you think makes sense for a taco) and drop it into the batter. Make sure the fish pieces are fully covered in batter. Place fish gently into the frying pot to avoid oil splatter; do not overcrowd the pot. After about 4 minutes or until golden brown, flip the fish. After golden brown on both sides and about 10 minutes in the pot, rest the fish on paper towel to dry. Turn the heat down to medium and repeat the batter/frying/drying process.
- For the red pepper pesto - In a blender, add solid ingredients first: garlic cloves, roasted red peppers, fresh basil. Add wet ingredients next: greek yogurt, olive oil. Blend at medium speed to incorporate. Add dry ingredients last: pepper and cheese. Blend at medium speed until combined. Taste and season with more pepper as needed.
- To assemble - layer two pieces of lettuce for each taco to help give it a solid base. Add 2-3 small pieces of fish per taco, and 3-4 slices of avocado per taco. Drizzle the red pepper pesto on top and hold each taco together with toothpicks for easy handling.
Nutrition Facts : Calories 3041.6, Fat 284.2, SaturatedFat 29.2, Cholesterol 177.5, Sodium 2460.3, Carbohydrate 84.1, Fiber 18, Sugar 9.2, Protein 54.9
CALIFORNIA FISH LETTUCE WRAPS
Grilled fish, avocado aioli and fresh pico de gallo come together to create a Paleo-friendly dinner your whole family will love.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Heat charcoal or gas grill.
- In medium bowl, toss Pico de Gallo ingredients. Set aside.
- In blender, place Avocado Aioli ingredients. Cover; blend until thoroughly combined. Set aside.
- Rub fish with olive oil and 1/2 teaspoon salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Transfer to plate to cool slightly, then flake fish with fork, removing skin as needed.
- To assemble, divide fish, cabbage and pico de gallo evenly between lettuce leaf taco shells. Top with avocado aioli. Serve immediately.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 60 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g
PACO'S FISH TACOS IN LETTUCE WRAPS
Steps:
- Heat a grill pan or nonstick skillet over high heat. Spray the pan with cooking spray. Place the fish on the grill pan, season with salt and pepper, and cook for 5 minutes on each side, or until opaque. Transfer to a serving plate.
- Arrange the lettuce leaves on a platter. Place the jalapeño in a food processor with the cilantro, mint, mustard, and vinegar. Turn on the processor and stream in the EVOO, then season the sauce with salt and pepper.
- Break the fish into chunks and squeeze lime juice over the fish. Add a few dashes of hot sauce.
- Pile the fish in lettuce leaves and top each "taco" with the jalapeño cilantro sauce and chopped red onions.
Tips:
- For the best flavor, use fresh fish fillets. If you're using frozen fish, thaw it completely before cooking.
- To make sure the fish is cooked through, cook it until it flakes easily with a fork.
- Don't overcrowd the pan when cooking the fish. This will prevent it from cooking evenly.
- Serve the fish tacos immediately after they're made, while the fish is still hot and crispy.
- For a healthier option, use whole-wheat tortillas or lettuce wraps instead of regular tortillas.
- To add more flavor to the tacos, top them with your favorite toppings, such as salsa, guacamole, sour cream, or shredded cheese.
Conclusion:
Paco's Fish Tacos in Lettuce Wraps are a delicious and healthy meal that can be enjoyed by people of all ages. They're perfect for a quick and easy lunch or dinner, and they're also a great option for parties and potlucks. With just a few simple ingredients, you can create a meal that is both flavorful and satisfying.
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