The Perfect Fish Tacos Recipe | How To Make Fried Fish Tacos #onestopchop
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Ingredients
1- pound fresh cod cut into 4 even chunks
(can also use Halibut, Sea Bass, etc.)
½ teaspoon salt and pepper
2 cup flour
1 cup corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon Cajun season
1 teaspoon smoked paprika
112 oz bottle light beer
Corn tortillas
Canola oil or vegetable oil
crema
½ cup mayonnaise
¾ cup sour cream
1½ tablespoons lime juice
1 tables poon Sriracha
1 tbsp cornstarch
coleslaw
1 tables poon lime juice
3 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon salt
3 cups purple cabbage
1 cup carrots, shredded thin
¼ cup cilantro
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Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network
Bobby Flay's grilled fish tacos with Vera Cruz sauce are what summer dinner dreams are made of!
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Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Fish Tacos with Vera Cruz Salsa
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 50 min
Yield: 4 to 6 servings
Ingredients
1 1/2 pound piece halibut
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Juice of 1/2 lime
1/2 head Napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
Kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
Vera Cruz Salsa, for serving, recipe follows
Vera Cruz Salsa:
3 large plum tomatoes, cored and halved
2 jalapeños, stems removed
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tablespoon capers, drained
1/4 cup extra-virgin Spanish olive oil
3 tablespoons red wine vinegar
1/4 cup chopped fresh cilantro
1 teaspoon dried Mexican oregano
Juice of 1/2 lime
Directions
Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Vera Cruz Salsa:
Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.
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Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network
HOW TO MAKE THE BEST FISH TACOS | Tacos De Pescado
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! Get a cold michelada out because today I’m going to share with you how to make the best fish tacos, seriously the best!!! This is my moms way of making fish tacos she uses saletine crackers to help the fish come out a bit crispier like I mentioned you can use mineral water instead of beer, if you choose to use beer I recommend Modelo. Hope you enjoy this super easy and delicious recipe ???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
Check out my best shrimp taco recipe ????????
For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
????????blender using at the moment- Vitamix a3500
????????dishes and utensils are from bed bath and beyond, target or Walmart
???????? pans are from Calphalon
????????taco holder from Amazon
TIP!!!!!!!! Prepare yourself tacos as you fry them so you can enjoy them hot, also spread our jalapeño sauce on tortilla
Ingredients: 12 tacos
Oil
Tortillas
Wet Batter:
2 lbs Alaskan cod fillets
2/3 cup all purpose flour
20 saltines crackers; pulverized
1 egg
12 oz beer or mineral water
1/4 tsp baking powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1 tsp chili powder
1 tsp oregano
1 tsp garlic salt
Dry mixture: you can get way with using (1/2) for 2lbs ????
1 c all purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp black pepper
Jalapeño sauce:**if you can’t find crema Mexican use 1cup sour cream and 2 tbsp pickled jalapeños juice ????
1 cup Mexican cream
2 tbsp mayo
5-6 chopped pickled jalapeños
1/2 lemon
Garlic salt
Black pepper
Pico de gallo:
1/4 purple cabbage
1/4 green cabbage
1/4 chopped onion
2 chopped roma tomatoes
1 chopped cucumber
Chopped cilantro
2 limes
Garlic salt
Black pepper
1 serving of love ????
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Baja Style Crispy Fish Tacos
Fresh wild Alaskan Halibut is perfect for these tacos! everything worked really well together!
How to Make Fish Tacos Packed With Flavor | Easy Sheet Pan Mahi Mahi Tacos Recipe | Allrecipes.com
This easy recipe for fish tacos is packed with flavor. Seasoned with a blend of chili powder, cumin, onion powder, and paprika then cooked to flakey perfection right on a sheet pan, this mahi mahi (or tilapia) makes the ultimate base for your tacos. Top with freshly-made chipotle crema, crunchy cabbage slaw–featuring cilantro, jalapeño, and lime–and all your favorite fix-ins. Then, prepare yourself for one perfect bite after another.
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#Cooking #Recipe #Seafood #Tacos #Food #Allrecipes
0:00 Introduction
0:07 Make Cabbage Slaw
1:06 Make Chipotle Crema
2:02 Prepare Fish
3:24 Set Up Taco Bar
4:26 Taste Test
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How to Make Fish Tacos Packed With Flavor | Easy Sheet Pan Mahi Mahi Tacos Recipe | Allrecipes.com
Easy Fish Tacos
Here is what you'll need!
Easy Fish Tacos
Serves 8 (makes 16 tacos)
INGREDIENTS
Cabbage Slaw
3 cups green cabbage, shredded
½ cup red onion, diced
1 cup sour cream
1 lime, juiced
¼ teaspoon salt
4 tilapia filets
¼ teaspoon ground cayenne
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Corn tortillas
Garnish
Cilantro
Lime
PREPARATION
1. In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
2. In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
3. Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
4. Using a fork, break apart the fillets into bite-size pieces.
5. Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
6. Garnish with cilantro and lime juice.
7. Enjoy!
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