Best Spicy Fish Tacos Recipes

SPICY FISH TACOS WITH FRESH LIME SAUCE

Steps:

• Season tilapia fillets with taco seasoning.
• Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes.
• Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

FISH TACOS WITH SPICY SLAW

Steps:

• Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.
• In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado.

BAJA FRIED FISH TACOS WITH SPICY CABBAGE SLAW

Steps:

• In a small bowl, mix salsa and mayonnaise; set aside.
• In a Dutch oven or deep skillet, heat oil over medium high heat until it reaches 375 degrees F (190 degrees C). While the oil heats up, whisk beer, flour and salt in a medium bowl until smooth.
• Using a fork, coat fish pieces in batter. Working in 2 batches, slide coated fish into hot oil. Fry until golden, about 4 minutes per batch. Lift out with a slotted spoon and drain briefly on paper towels; keep warm.
• In a dry hot skillet, warm corn tortillas individually for 1-2 minutes per side. Stack on top of each other and keep warm in the oven.
• To assemble, place 2 corn tortillas each on 4 individual plates.
• Put 1/2 cup of cabbage on each tortilla. Drizzle 2 tablespoons of the salsa mixture over each one. Evenly distribute fish pieces over the salsa and cabbage. Serve with lime wedges.

CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE

Steps:

• In small bowl, mix all sauce ingredients well; set aside.
• In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
• Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
• In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
• To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

SPICY SLAW FOR FISH TACOS

Steps:

• Finely chop cabbage, then cut into short strips. Place in a bowl with garlic, chili powder, salt, and cumin; mix to combine. Mix in mayonnaise and Sriracha. Stir in 1 tablespoon lemon juice.
• Add onion, carrot, and cilantro; mix to combine. Taste and add more lemon juice if desired. Refrigerate for 1 hour before serving so flavors have time to blend.

RYANN'S SPICY GRILLED FISH TACOS

Steps:

• Place most of the cilantro into a blender, reserving the rest for garnish. Add sour cream, lime juice, jalapeno, and salt. Blend until just liquefied. Place sauce in refrigerator until ready to use.
• Preheat the grill for medium heat and lightly oil the grate.
• Sprinkle tilapia fillets with onion powder, herbes de Provence, pepper, chives, and salt. Grill tilapia until fish flakes easily with a fork, 4 to 6 minutes.
• Place each tortilla between 2 damp paper towels. Heat in the microwave, about 20 seconds.
• Shred tilapia and arrange down the center of each tortilla. Squeeze lime juice over tilapia and top with cabbage and red onion. Spoon the cilantro sauce over the tacos and top with queso fresco. Garnish with the reserved cilantro.

CRISPY FISH TACOS WITH SPICY SWEET-AND-SOUR SAUCE

Steps:

• In small bowl, mix all sauce ingredients well; set aside.
• In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
• Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
• In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375ºF. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
• To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.

GRILLED FISH TACOS WITH SPICY PICKLED ONIONS

Steps:

• Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
• Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
• Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
• To assemble tacos, spoon chicken onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

SPICY GRILLED FISH TACOS

Steps:

• Method Combine all of the marinade ingredients in a small mixing bowl and whisk to combine. Put the fish in a gallon zip-top bag and add the marindade. Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated. Seal the bag (removing the excess air) and set aside to marinate for 30 minutes. Mash the avocado on a cutting board with the side of your knife. Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate. Tip: The marinade and/or avocado cream can be made up to a day in advance. Start your grill and prepare for direct cooking over a hot fire (450-500º). Remove the fish from the marinade and drain well. Pat each filet dry with a paper towel. Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can. Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate. Put the fish on the grill and cook for three minutes. Flip the fish over and cook for another minute. Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap. Quickly warm each tortilla on the grill. To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro. Or, serve it family-style so that everyone can build their own.

SPICY FISH TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
• Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
• Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

CHIPOTLE LIME FISH TACOS W/ SPICY HORSERADISH SLAW

Steps:

• To make slaw: start with the Mayo in a large bowl add dressing ingredients, mix well, then add cabbage, carrots and cilantro and toss well.
• Cook fish in grill or sauté pan 2-3 minutes per side until cooked.
• Serve with tortillas and slaw.

SPICY FISH TACOS

Steps:

• Heat oven to 350ºF.
• Place fish in single layer on baking sheet sprayed with cooking spray. Mix 1 Tbsp. dressing, garlic and chili powder until blended; spread over fish.
• Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining dressing, radishes, peppers, cilantro and lime juice. Add to coleslaw blend; mix lightly.
• Flake fish; place on tortillas. Top with coleslaw and avocados.

SPICY FISH TACOS

Steps:

• Mix together sour cream, cilantro and lime juice. Chill.
• In a pie plate, lightly beat egg with mayonnaise until smooth.
• Combine dry ingredients (on waxed paper).
• Over medium-high heat, heat oil and butter in a large, heavy skillet.
• Dip fish in egg mixture, then dredge through bread crumbs.
• Place in hot oil and fry until done, 2-3 minutes per side or until fish flakes easily.
• Serve immediately in a heated flour tortilla with the sauce.

SPICY FISH TACOS WITH FRESH LIME SAUCE

Steps:

• Sprinkle both sides of fish fillets with taco seasoning mix. Heat oil in 12-inch skillet until hot. Cook fish in oil 6 to 8 minutes over medium heat, turning once, until fish flakes easily with fork. Cut into bite-size chunks.
• Meanwhile, heat taco shells as directed on box.
• In large bowl, mix yogurt, lime peel, lime juice, sugar and salt. Stir in coleslaw mix, cilantro and jalapeño. Let stand 5 minutes.
• Spoon slightly less than 1/4 cup fish chunks and 1/4 cup coleslaw mixture into each taco shell; top each with about 1 tablespoon tomato.

SPICY FISH TACOS

Steps:

• Directions 1. Take each filet of tilapia and coat evenly with Italian bread crumbs on both sides. 2. Heat 2 tbsp olive oil in a skillet on medium. 3. Place each filet in the skillet and brown on each side. This usually takes 5-7 minutes. (Fish cooks fast) 4. In a bowl, combine light mayo and sriracha to make a spicy mayo. Spread mixture in each tortilla. 5. Place one filet in each tortilla and top with fresh lettuce, onions, and tomato.