Best Fish Tacos With Cabbage Salsa And Yogurt Sauce Recipes

FISH TACOS

Fish Tacos image

Recipe video above. Fish marinated in classic Mexican fresh flavours, seared until golden, are perfect for tacos. The lightly pickled red cabbage is a perfect accompanied for the soft fish, a great texture contrast. A wonderful recipe for white fish fillets, you will NOT miss deep fried fish!

Provided by Nagi | RecipeTin Eats

Categories Dinner

Time 45m

Number Of Ingredients 19

Ingredients

1.2 lb / 600g firm white fish fillets ((Note 1))
Zest of 1 lime
3 tbsp lime juice
1 tbsp chipotle powder ((Note 2))
1 tbsp canned jalapeno (, finely chopped)
1/4 cup cilantro / coriander (, finely chopped)
2 garlic cloves (, minced)
3 tbsp olive oil
Salt and pepper
4 cups red cabbage (, finely shredded)
3 green onion stems (, finely sliced on the diagonal)
2 tbsp red wine vinegar ((or white wine vinegar, cider vinegar))
1/2 tsp salt
3/4 cup sour cream ((or yogurt))
2 - 3 tbsp sriracha (, adjust to taste (Note 3))
1 tbsp olive oil
12 small tortillas ((corn or flour), warmed)
lime wedges
coriander/cilantro leaves

Steps:

Marinade fish: Combine Fish Marinade ingredients in a ziplock bag. Set aside for 20 minutes to marinate - no longer than 1 hour.
Pickled Cabbage: Place Pickled Cabbage ingredients in a bowl. Toss to combine and set aside for 30 minutes. Drain excess liquid, scrunch cabbage with your hands (to help soften). Set aside.
Pink Sauce: Mix to combine.
Cook fish: Heat oil in a skillet over high heat. Cook fish for 2 minutes on each side, or until golden and cooked.
Remove fish onto plate then flake into large pieces.
To assemble tacos, top with cabbage then fish, a dollop of sour cream and a squeeze of lime juice. Fold tortilla over and enjoy!

Nutrition Facts : ServingSize 309 g, Calories 410 kcal, Carbohydrate 38.8 g, Protein 28.3 g, Fat 17.3 g, SaturatedFat 2.9 g, Cholesterol 61 mg, Sodium 378 mg, Fiber 6.1 g, Sugar 3 g

FISH TACOS ULTIMO

Fish Tacos Ultimo image

After many attempts and many combinations of ingredients these fish tacos are ULTIMO!

Provided by rev'd up chef

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 18

Ingredients

2 pounds tilapia fillets
2 tablespoons lime juice
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
cooking spray
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 ½ teaspoons canned chipotle peppers in adobo sauce
16 (5 inch) corn tortillas
2 cups shredded cabbage
1 cup shredded Monterey Jack cheese
1 tomato, chopped
1 avocado - peeled, pitted, and sliced
½ cup salsa
2 green onions, chopped

Steps:

Rub tilapia fillets with 2 tablespoons lime juice and season with salt, black pepper, garlic powder, and paprika. Spray both sides of each fillet with cooking spray.
Preheat grill for medium heat and lightly oil the grate.
Combine yogurt, 2 tablespoons lime juice, cilantro, and chipotle pepper in a blender; pulse until sauce is well blended. Set aside.
Grill tilapia on preheated grill until fish is easily flaked with a fork, about 5 minutes on each side.
Heat each corn tortilla in a skillet over medium-low heat until warm, about 1 minute. Divide grilled fish evenly over corn tortillas and serve with cilantro-lime sauce, cabbage, Monterey Jack cheese, tomato, avocado, salsa, and green onions.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 29.2 g, Cholesterol 54.5 mg, Fat 11 g, Fiber 6 g, Protein 31.5 g, SaturatedFat 3.8 g, Sodium 846.7 mg, Sugar 3.4 g