Best Fish Taquitos Recipes

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AIR-FRYER FISH TACOS



Air-Fryer Fish Tacos image

These crispy air-fryer fish tacos are good enough to challenge the best food truck. I love that the fish is deliciously guilt-free because it's air-fried instead of deep-fried. -Lena Lim, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup reduced-fat sour cream
1 can (4 ounces) chopped green chiles
1 tablespoon fresh cilantro leaves
1 tablespoon lime juice
4 tilapia fillets (4 ounces each)
1/2 cup all-purpose flour
1 large egg white, beaten
1/2 cup panko bread crumbs
Cooking spray
1/2 teaspoon salt
1/2 teaspoon each white pepper, cayenne pepper and paprika
8 corn tortillas (6 inches), warmed
1 large tomato, finely chopped

Steps:

  • Place sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside. , Cut each tilapia fillet lengthwise into 2 portions. Place flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs. , Preheat air fryer to 400°. In batches, arrange fillets in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until fish flakes easily with a fork, 10-12 minutes, turning once. , Combine seasonings; sprinkle over fish. Place a portion of fish on each tortilla; top with about 2 tablespoons sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

Nutrition Facts : Calories 178 calories, Fat 3g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 269mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

AIR-FRIED SHRIMP TAQUITOS



Air-Fried Shrimp Taquitos image

Crispy air-fried taquitos with a cheesy shrimp filling. Dip in salsa if desired.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 12

Number Of Ingredients 8

½ pound medium shrimp - peeled, deveined, and coarsely chopped
1 large jalapeno pepper, seeded and minced
1 teaspoon taco seasoning
1 teaspoon olive oil
4 ounces nacho cheddar cheese sauce (such as Ricos®)
12 corn tortillas
½ (16 ounce) can refried beans
1 serving cooking spray

Steps:

  • Combine shrimp, jalapeno, taco seasoning, and olive oil in a large bowl. Stir until evenly coated. Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 4 minutes. Turn heat off and stir in cheese sauce. Let cool for 5 minutes.
  • Preheat the air fryer to 400 degrees F (200 degrees C).
  • Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
  • Spoon 1 tablespoon refried beans and 1 tablespoon shrimp mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray.
  • Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.8 g, Cholesterol 31 mg, Fat 2.6 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 200.1 mg, Sugar 0.7 g

FISH STICK TACOS



Fish Stick Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 16 tacos

Number Of Ingredients 17

48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper

Steps:

  • Cook the fish sticks according to the package directions.
  • Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
  • In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
  • Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
  • Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
  • Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.

FISH TACO BITES



Fish Taco Bites image

I think these appetizers are better than full-size fish tacos I've had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. -Carmell Childs, Ferron, Utah

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3 dozen.

Number Of Ingredients 13

1/2 cup salsa verde
4 ounces cream cheese, softened
2 tablespoons lime juice, divided
2 tablespoons minced fresh cilantro
1 teaspoon honey
Dash salt
12 frozen breaded fish sticks
1 tablespoon taco seasoning
36 tortilla chip scoops
1-1/2 cups coleslaw mix
3/4 cup cubed avocado
3/4 cup chopped seeded tomato
Lime wedges and additional minced fresh cilantro

Steps:

  • In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.

Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

FISH STICK TACOS



Fish Stick Tacos image

Provided by Marcela Valladolid

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

Vegetable oil, for frying
2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked
3 cups panko breadcrumbs
1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 jalapeno chile, stemmed, seeded and diced
Pinch of sugar
Kosher salt and freshly ground black pepper
1/2 cup sour cream
1 teaspoon ancho chile powder
1 lime, juiced
16 corn tortillas
Shredded cabbage, for serving

Steps:

  • For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F.
  • Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko.
  • Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil.
  • For the grilled pineapple salsa: Prepare a grill to medium-high heat.
  • Put the pineapple slices on the grill and cook until tender and grill marked, about 2 minutes per side. Transfer to a cutting board and chop. Put the pineapple in a medium bowl and stir in the cilantro, lime juice and jalapenos. Season the salsa with sugar, salt and pepper. Serve warm or at room temperature.
  • For the ancho crema: Add the sour cream, ancho chile powder, lime juice and 1 tablespoon of water to a bowl. Whisk together until combined. If necessary, thin the mixture out with more water until it is a thin, drizzling consistency.
  • For serving: Heat the corn tortillas directly on a gas burner on medium-high heat, about 30 seconds per side.
  • Evenly distribute the fish sticks among the warmed tortillas. Garnish with cabbage and grilled pineapple salsa, then drizzle the ancho crema on top.

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