Best Marinated Fish Tacos Recipes

MARINATED MEXICAN FISH TACOS SLAW

Marinated Mexican Fish Tacos Slaw image

I love coleslaw but I don't love the fat and calories from mayonnaise. This slaw is light, fresh, and the perfect topping for fish or shrimp tacos, or it can hold its own as a side dish. Every time I make it I'm asked for the recipe! The Granny Smith apple is the key ingredient that sets this apart from other slaws of this type.

Provided by atlantasassybelle

Categories Salad Coleslaw Recipes No Mayo

Time 1h30m

Yield 4

Number Of Ingredients 13

Ingredients

1 lime, cut in wedges
1 large Granny Smith apple, coarsely grated
2 cups coleslaw mix
½ cup finely chopped jicama
2 green onions, diced into 1/4-inch pieces
¼ cup shredded carrot
¼ cup chopped fresh cilantro
½ fresh jalapeno pepper, seeded and diced
3 tablespoons extra-virgin olive oil
3 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon fresh cracked black pepper

Steps:

Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

Nutrition Facts : Calories 183 calories, Carbohydrate 21 g, Cholesterol 3.6 mg, Fat 11.4 g, Fiber 3.5 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 415.8 mg, Sugar 10.4 g

MARINATED FISH TACOS

MARINATED FISH TACOS image

Categories Fish Marinate Sauté Low Carb Low Fat Dinner Healthy

Yield 4

Number Of Ingredients 21

Ingredients

1.5 lbs flaky white fish such as mahi mahi or tilapia
1 tsp olive oil
1 tsp salt
1/2 tsp garlic salt
juice from 1 orange
juice from 2 limes
zest from 1 lime
1 Tbsp fresh garlic, minced
1 jalapeno, cored, seeded and cut into strips (depending on how spicy you want it, add seeds to the marinade)
1 tsp chili powder
1 tsp ground cumin
1 tsp oregano flakes
Homemade salsa (click here for recipe)
Sour cream (I use fat free)
Shredded cheddar (I use reduced fat)
Tortillas (I use low carb)
Avocado slices
Cutting board, chef's knife
Grater or microplane
Large Ziploc bag
Large saute pan

Steps:

Preparation: 1. Coat fish lightly with olive oil, sprinkle on salt and garlic salt and allow to sit. Stir together orange and lime juice, zest, garlic, jalapeno, 1 tsp chili powder, cumin and oregano. To marinate, I put the fish in a large ziploc bag (to minimize dishes) and pour the marinade over. Refrigerate for at least 15 minutes, up to 30 minutes. 2. Remove fish from the fridge and pat dry. Heat saute pan on medium heat. Sear fish on each side for 6-8 minutes (click here for a fish cooking tip). Cut into small pieces (they won't be even because the fish will be very flaky). 3. Heat up tortillas. Spread sour cream on the bottom of the tortilla. Add fish, top with salsa, cheese and avocado slices. Healthy and flavorful! Leftovers will last you one more day, save all ingredients separately.