How To make Microwave: Mexican Fish Tacos
1 lb Fish fillets
1 tb Lime or lemon juice
pn Salt pn Pepper [approx] 1/2 c Sweet green pepper, chopped
1/4 c Green onion, chopped
1/4 c Hot salsa, or taco sauce
2 tb Light mayonnaise
8 Taco shells
Lettuce, shredded 1 Tomato, chopped
1/2 c Cheddar, shredded
1/3 c Plain low-fat yogurt
In pie plate, arrange fillets in single layer with thicker portions at edge. Brush with lime juice; sprinkle with pinch each of salt and pepper. Cover and microwave at High for 4-6 minutes or until fish flakes easily when tested with fork, rotating dish and rearranging fillets halfway through. Let stand, covered, for 3 minutes. Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with more salt and pepper. Spoon 1/3 cup down centre of each taco shell. Divide lettuce, tomato and cheese among tacos. Dollop with yogurt. Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth Phelan: "Microwave: Catch of the Day" [-=PAM=-] PA_Meadows@msn.com
How To make Microwave: Mexican Fish Tacos's Videos
Tacos | Basics with Babish
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This week on Basics I'm going to show you how to transform taco night. I'll show you how to make corn tortillas, different proteins, and garnishes.
Recipe:
Ingredients & Grocery List:
+ For tortillas:
2 cups Masa harina
1 1/4 cups Water
+ For chimichurri and skirt steak:
1 Fresno pepper
2 Tbsp Red wine vinegar
1/4 cup Olive oil
Handful cilantro or parsley
4-5 cloves garlic
Small handful fresh oregano
Salt and pepper
1 skirt steak
+ For the chicken and its marinade:
2 chicken breasts
2 cloves garlic, roughly chopped
2 limes, juiced
Shakes of:
White pepper
Cumin
Smoked paprika
Oregano
Cayenne Pepper
Olive oil
Salt and pepper
+ For the chorizo potato filling:
2 russet potatoes
Dash of white vinegar
2 links of chorizo (casings removed)
Vegetable oil
Salt
Olive oil
+ For the rajas con crema (to accompany the chicken):
3 poblano peppers
1/4 white onion, sliced
Dried oregano
1/4 cup heavy cream
1/2 lime, juiced
Salt and pepper
+ For the pickled radishes (to accompany the chicken):
4 radishes, thinly sliced
2ish cups of apple cider vinegar
Mustard seeds, whole peppercorns, and dill (optional)
+ Other garnishes (to accompany any taco):
Half of one white onion, diced
Cilantro or parsley to taste
One lime, juiced
Cotija or feta cheese
Special equipment:
+ For the tortillas:
Tortilla press or large skillet
Nonstick or cast iron skillet
Gallon size plastic storage bag
+ For the chimichurri:
Food processor
Gallon plastic bag for chimichurri marinade
Blue Apron tacos recipe:
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Easy SHRIMP TACOS with Best Shrimp Taco Sauce
The BEST Shrimp Tacos! This easy shrimp taco recipe is ready in under 30 minutes and is super healthy and delicious! You will love the Shrimp Taco sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SHRIMP TACOS INGREDIENTS:
►1 lb medium or large shrimp
►1 garlic clove, pressed or minced
►1/2 tsp sea salt
►1/4 tsp black pepper
►1/4 tsp ground cumin
►1/4 tsp cayenne pepper
►1 Tbsp olive oil
►8-10 white corn tortillas (6” diameter)
SHRIMP TACO TOPPINGS:
►2 cups shredded, or 1/2 small purple cabbage
►1 large avocado, diced
►1/2 red onion, diced
►4 oz (1 cup) Cotija Cheese, grated
►1/4 bunch cilantro, coarsely chopped
►1 lime cut into 8 wedges
SHRIMP TACO SAUCE INGREDIENTS:
►1/3 cup sour cream
►1/3 cup mayonnaise
►1 1/2 Tbsp lime juice (from 1 medium lime)
►3/4 tsp garlic powder
►3/4 tsp Sriracha sauce, or to taste
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How to Make Ensenada Fish Tacos | Jack Stein
Using simple, locally sourced ingredients, watch Jack make one of his favourite dishes to cook at home, fish tacos. A perfect meal to enjoy with the family during the week.
Order your fish and find other recipes at: rickstein.com
Taco Tuesday: Grilled Fish A La Talla With Red Chile Adobo
Many of you know I’ve opened a new restaurant in Chicago called Leña Brava, which is all about the elemental flavors of cooking over wood fire.
For this week’s Taco Tuesday, we’re bringing the experience home with one of the restaurant’s signature dishes — butterflied striped bass a la talla with a lightning-quick marinade of red chile adobo.
We begin by butterflying a whole fish. Here, I’m using sea bass but snapper and branzino are good substitutes. (Intimidated about butterflying the fish? Have your fishmonger do it for you. For the less adventurous, you can absolutely make this dish with filets.)
Anytime you’re grilling fish, it’s essential to preheat the grill grates to prevent sticking. I like to use a hinged grill basket (widely available online or where grilling equipment is sold), which also needs to get hot for the same reason.
If you’re feeling showy — and if you’re attempting this recipe, I have a suspicion you are — remove the grilled fish to a big platter and top it with lime-dressed frisee and sliced red onion.
Fork a big piece of your prize into a warm tortilla, hit it with a squeeze of lime and spoonful of salsa, then declare victory.
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Tasty Crispy Baja fish taco / Mexican recipe | Indospice
Easy version of the classic Baja Fish Tacos with Sriracha Mayo, pickled Onion-Cabbage slaw and
Avocadoes.
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Ingredients for this recipe:
For the Mayonnaise:
• 1 cup mayonnaise
• 1 tbsp Sriracha sauce
• 1tsp Lemon or Lime juice
For the Onion- Cabbage slaw :
• 1 peeled and thinly sliced red onion
• 1 cup shredded cabbage
• 2 chopped green chilies or Jalapenos
• 1/2 cup Water
• 1/2 cup white vinegar
• 1 1/2 tbsp Honey
• 1/2 tbsp salt
• 1/2 cup chopped Cilantro
For the batter to fry the fish
• 1 cup all-purpose flour
• 1/4 cup Corn starch
• 1 tsp Baking powder
• 1 1/4 cup Club soda
Fish - 2 pounds, Any white flesh fish( Tilapia, Halibut or Cod) approximately cut into 4 x 1 inch rectangles
For the Taco
• corn tortillas, heated either in a microwave or pan fried
Extra toppings
• Avocado
• Cotija cheese ( optional)
• Chili sauce or Sriracha sauce
• Red pepper flakes
• Cilantro
#fishtaco #bahafishtaco #crispyfishtaco #fishrecipe
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Crispy Fish Tacos w/ Chipotle Aioli (Cooking With Carolyn)
How to Make Crispy Fish Tacos with Chipotle Aioli Recipe
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