FISH TACOS WITH CORN SALSA
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 14
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.
ROASTED CORN FISH TACOS
Make and share this Roasted Corn Fish Tacos recipe from Food.com.
Provided by Matt C.
Categories Lunch/Snacks
Time 1h15m
Yield 4 Large Tacos, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375.
- Cut corn off the cob, mince (1/4 inch x 1/4 inch pieces) the onion, garlic,and red pepper (if using).
- Combine above into shallow oven-safe dish.
- Season vegetable mixture with chili powder, oregano, cayenne pepper and 1 Tablespoons of Coconut Oil. Place in Oven for 1 hour, mixing a couple of times as needed.
- Prepare fish on greased oven pan. Season with salt, pepper, parsley, and smoke flavor (use a few drops all over the fish, probably about 1/2 teaspoon total). When the vegetables are about 35-40 minutes into their cooking, slide the fish into the oven also, and take both out at the one hour mark.
- Break fish into bite size pieces with a fork, and combine in a bowl with vegetable mixture. Dress mixture with Lime Juice.
- Make tacos!
FIERY FISH TACOS WITH CRUNCHY CORN SALSA
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Provided by LouiseCol
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 40.3 g, Cholesterol 43.2 mg, Fat 9.6 g, Fiber 7.5 g, Protein 28.7 g, SaturatedFat 2 g, Sodium 2415.7 mg, Sugar 4.1 g
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FISH TACOS WITH ROASTED CORN & CILANTRO SALSA - DIVERSIVORE
From diversivore.com
5/5 (10)Total Time 45 minsCategory Main Dishes, Sauce/MarinadeCalories 148 per serving
- (See note below about roasting corn and garlic)Combine all of the salsa ingredients in a blender, food processor, or large mortar and pestle. Blend or pound the ingredients until well-combined. You want to stop when the mixture is still just a little bit chunky. Set aside, or refrigerate if making the day before.
- Thinly slice the onion. Combine with vinegar, sugar, and salt in a container. Shake vigorously, then let stand for at least 10 minutes (longer is better). Refrigerate if making the day before.
- Heat a large skillet or cast iron pan on the stove-top over medium-high heat. Add the oil and heat until the oil is shimmering and very hot.
BAKED FISH TACOS RECIPE - I WASH YOU DRY
From iwashyoudry.com
5/5 (10)Total Time 25 minsCategory Main DishCalories 441 per serving
- Preheat oven to 425° F and line a baking sheet with parchment paper or foil. Pat dry the fish filets with paper towels to remove as much moisture as possible. Drizzle the fish with the olive oil on all sides.
- Combine the fish seasoning blend and sprinkle all over the fish on all sides. Place fish on prepared baking sheet and bake for 12 to 15 minutes, until fish flakes easily at thickest point. Temperature of fish should reach 140 degrees F.
- Break fish apart and serve in warm corn tortillas with toppings and a squeeze of lime juice on top. Enjoy!
FISH TACOS WITH ROASTED CORN SALSA - MOM ON TIMEOUT
From momontimeout.com
Reviews 25Category EntreeCuisine American, MexicanTotal Time 40 mins
- Pour the bag of Birds Eye corn onto a baking sheet. Broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden.
- Combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate.
FAMILY-STYLE FISH TACOS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (47)Author Molly BazServings 4Estimated Reading Time 7 mins
- Place a rack in center of oven; preheat to 300°. Place 1 1½-lb. piece white fish in a 13x9" baking dish. Season all over with 1½ tsp. salt.
- Trim and discard stems of 2 jalapeños, cut in half lengthwise, then coarsely chop. Coarsely chop three-quarters of 1 bunch of cilantro leaves with tender stems.
- Transfer jalapeños and chopped cilantro to a blender or food processor. Add ⅓ cup vegetable oil and 2 garlic cloves. Blend on high speed until a coarse purée forms. Scoop out and transfer 2 Tbsp. sauce to a medium bowl (you’ll be building your pico de gallo in this.) Pour remaining sauce evenly over fish, spreading with the back of a spoon.
- Bake fish until it flakes away with light pressure from the tines of a fork in the thickest part, 18–25 minutes, depending on the thickness of fillet and what type of fish you’re using. Start checking on the early end of things so it doesn’t overcook!
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