Fish Tacos With Fresh Salsa Recipes

Steps:

• For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
• For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
• For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
• Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
• Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
• To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
• To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
• Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
• Preheat the broiler.
• Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
• Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
• Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
• Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
• In a small bowl, combine cayenne pepper, ground black pepper, and salt.
• Brush each fillet with olive oil, and sprinkle with spices to taste.
• Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Steps:

• Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
• Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
• Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
• Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.

Steps:

• Put the onion and jalapeño in the bottom of a nonstick skillet (or, if you prefer, a microwave-safe casserole). Add a tablespoon of water and top with the fish; sprinkle with salt and pepper. Cover the skillet (or casserole) and put the pan over medium heat (or the casserole in the microwave). Cook for about 6 minutes (3 for the microwave), or until the fish is done.
• While the fish is cooking, heat the tortillas. You can dry-toast them in a skillet, one at a time; just flip once or twice over medium heat until hot, a minute or so. Or heat them in a microwave: wrap half a dozen in a just slightly damp towel and nuke for about a minute.
• To serve, put a portion of fish (along with a bit of its onion and jalapeño), salsa, and, if you like, hot sauce, sour cream or cheese, and/or vegetables in a warm tortilla. Squeeze a bit of lime juice over all.

Steps:

• For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
• For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
• Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

Steps:

• Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
• Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
• Place mahi mahi slices in taco shells and top with mango salsa.