Soft Fish Tacos Recipes

Steps:

• Heat tortillas and taco shells as directed on package. In medium bowl, toss broccoli slaw mix, dressing and cilantro; set aside.
• In shallow dish, place taco seasoning. Coat both sides of fish with taco seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook fish in oil 6 minutes, turning once, or until fish flakes easily with fork. Divide fish into 8 pieces.
• Spread each flour tortilla with 2 tablespoons guacamole. Place hard taco shell on center of flour tortilla. Using slotted spoon, spoon about 1/4 cup slaw into each hard taco shell. Place 1 fish piece over slaw in each taco shell. Gently fold tortilla sides up to match taco shell sides. Top with 1 tablespoon cheese.

Steps:

• Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

Steps:

• Divide ingredients to fill tortillas. Fold and serve with your favorite salsa and a lime wedge.;

Steps:

• For sauce:
• Mix all ingredients in bowl; season with salt and pepper.
• For batter and fish:
• Whisk flour, salt, and pepper in bowl; pour in beer, whisking until batter is smooth. Let stand 15 minutes.
• Sprinkle fish with salt and pepper. Squeeze some lime juice over each strip. Let stand 15 minutes. Mix fish into batter.
• Preheat oven to 200°F. Heat skillet over medium heat. Stack 2 tortillas. Sprinkle top with water. Place in skillet, wet side down. Heat 1 minute. Sprinkle top with water. Turn stack over; heat 1 minute. Transfer stack to large sheet of heavy-duty foil. Repeat. Enclose tortillas in foil. Place in oven.
• Pour oil into medium skillet to reach depth of 1 inch. Attach deep-fry thermometer; heat oil to 350°F. Slide 4 fish strips into oil. Fry until golden, about 4 minutes. Transfer fish to paper-towel-lined baking sheet; place in oven. Repeat.
• Fill each warm tortilla with 2 fish strips. Top with sauce, cabbage, tomato, squeeze of lime, and dash of hot pepper sauce.
• *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.