Best Fish Tacos With Cucumber Salsa Recipes

FISH TACOS WITH CUCUMBER SALSA

Fish Tacos with cucumber salsa image

Make and share this Fish Tacos with cucumber salsa recipe from Food.com.

Provided by kiwidutch

Categories Halibut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
extra virgin olive oil, for drizzling
salt and pepper
12 6 inch corn tortillas, warmed
6 lettuce leaves
1 English cucumber, diced
1/2 small red onion, diced
1/2 bunch cilantro, chopped (1/3 cup)
2 small tomatoes, seeded and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon pepper
2 serrano chilies, stemmed and sliced in thin rounds
lime wedge, for squeezing
radish, in slices
avocado

Steps:

Prepare a medium-hot fire in a charcoal or gas grill.
Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
Place the tortillas on a work surface.
Line each with a piece of lettuce and top with chunks of fish.
Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
Garnish with avocado and radishes and serve.
Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
Will keep 24 hours refrigerated.
Note: I always use halibut.
You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.

FISH TACOS WITH FRESH SALSA

Fish Tacos With Fresh Salsa image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

Steps:

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

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