Best Exotic Island Tacos Recipes

BAJA FISH TACOS

Baja Fish Tacos image

Crisp mahi mahi pans out beautifully when dressed up with fresh lime, cilantro and smoky adobo. One bite and you'll be hooked on these baja fish tacos! -Brooke Keller, Lexington, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup reduced-fat ranch salad dressing
3 tablespoons adobo sauce
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
2 pounds mahi mahi, cut into 1-inch strips
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup all-purpose flour
3 large eggs, beaten
2 cups panko bread crumbs
1 cup canola oil
16 corn tortillas (6 inches), warmed
3 cups shredded cabbage
Additional minced fresh cilantro and lime wedges

Steps:

In a small bowl, combine the salad dressing, adobo sauce, cilantro and lime juice. Chill until serving., Sprinkle mahi mahi with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat mahi mahi with flour, then dip in eggs and coat with bread crumbs. In a large skillet, heat oil over medium heat; cook fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels., Place fish in tortillas; top with cabbage, sauce mixture and additional cilantro. Serve with lime wedges.

Nutrition Facts :

ISLAND TACOS

Island Tacos image

Flour tortillas stuffed with marinated chicken,teriyaki sauce,jack cheese,pineapple,lettuce, tomatoes & scallions.

Provided by bigwolverine

Categories One Dish Meal

Time 40m

Yield 12 Tacos, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 3/4 cups water
1 tablespoon cornstarch
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup pineapple tidbits
1/4 cup pineapple juice, from pineapple tidbits
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons minced fresh ginger (or dry)
12 chicken tenderloins
12 (7 inch) flour tortillas
2 cups shredded monterey jack cheese
4 cups shredded lettuce
1 1/2 cups pineapple tidbits
2 medium tomatoes, chopped
1/2 cup chopped green onion (green part only)

Steps:

Make the teriyaki sauce by whisking cornstarch with water in a medium bowl. Add remaining sauce ingredients and bring mixture to a boil. Reduce heat and simmer for 7 to 10 minutes. Let cool before you use it for marinating .
Set aside 1 cup of the sauce. Use remaining sauce and pour over the chicken tenderloins in a medium bowl. Cover and let marinate 6 hours.
Preheat a large skillet over medium low heat. lightly oil skillet and saute chicken in a pan for 8-10 minutes or till cooks through and browned. slice each chicken into 3 or 4 pieces and put in a medium bowl.Microwave the reserved cup of teriyaki sauce for 30-60 seconds and pour sauce over sliced chicken in the bowl.
Preheat another skillet over medium heat. Toss a tortilla into the pan for a minute, then flip over and add 2 to 3 tablespoons of shredded cheese across the center. Let tortilla sit in pan until cheese starts melting. Remove tortilla and spoon equivalent of 1 chicken tenderloin into the tortilla. Spoon about 1 teaspoon of teriyaki sauce ( from reserved sauce poured over chicken) over the chicken in each taco.
Arrange the rest of the taco with shredded lettuce, 1 or 2 tablespoons of pineapple and tomato, and a few green onion pieces. Repeat the process for the remaining tacos.

Nutrition Facts : Calories 921.1, Fat 28.9, SaturatedFat 13.6, Cholesterol 50.3, Sodium 3283.6, Carbohydrate 136.1, Fiber 7.5, Sugar 54.2, Protein 31.6

EXOTIC ISLAND TACOS

Exotic Island Tacos image

My favorite place to go is Cozumel, Mexico. The minute you land there, the smell of lime just permeates the air and the taste of the food there is so exotic! Trying to get past the "same old tacos" I decided to try and capture the flavor of the island. The exotic flavors in this taco is an explosion to your senses! This taco...

Provided by Barbara Miller

Categories Tacos & Burritos

Time 30m

Number Of Ingredients 16

Ingredients

8 low carb or regular taco shells
8 talapia, catfish or orange roughy filets
3 c finely shredded lettuce
1 c green onions, chopped
1 large red onion, chopped
1/2 c cilantro or parsley
2 c mandarin oranges, drained and diced
FOR CREMA:
1 c sour cream
1 c real mayo
1 large lime, juiced and zested
3 Tbsp orange marmalade jam
1 Tbsp cilantro or parsley, chopped (i like cilantro)
1/4 tsp jerk seasoning or cayenne pepper
2 c queso fresco cheese, grated for garnish
2 c cheddar cheese, shredded for garnish

Steps:

1. Fry your fish in three tablespoons cooking oil approximately four minutes on each side. Cool completely and flake into pieces and set aside in bowl.
2. Put each filling ingredient in a separate bowl to make taco assembly a snap.
3. Combine all the ingredients for the crema and mix well. let sit at least 30 minutes so that the flavors can blend together. Mix again when ready to put on the tacos. Refrigerate any left over crema.
4. Assemble your tacos, add the crema to the taco and let your taste buds come alive!
5. This taco will also work very well with chicken, pork and thinly sliced beef.