Zippy Sauce Fish Tacos Recipes

Steps:

• For the fish: Cut mahi mahi (or fish of your choice) into small fillets. Mix together the olive oil, lime juice, 1/2 bunch chopped cilantro, and salt and pepper (you determine the amount of salt and pepper). Marinate the fish in the mix for 30 to 40 minutes. Grill for 4 minutes on each side. Remove and break the fish into pieces.
• For the salsa: Dice all ingredients and cook for 15 minutes. Puree and cool.
• For the Zippy Sauce: Mix the ingredients together.
• For the finished product: Preheat the oven to 350 degrees. Stuff the hard shell with mahi mahi (or fish of your choice), cheese, and tomatoes. Sprinkle the soft shell with cheese and wrap around the hard shell. Place in a pre-heated oven for 3 minutes, then top with salsa, zippy sauce, cabbage, and any extra cilantro. Serve with a slice of lime if desired.

Steps:

• Sauce.
• To prepare sauce, combine the first 8 ingredients in a bowl; set aside.
• Tacos.
• Combine first 10 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake. Remove fillet from bag, place on a broiler pan coated with olive oil. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily.

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
• Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Steps:

• Heat oven to 375°F.
• Moisten fish with teriyaki sauce, then coat with coating mix as directed on package.
• Place on baking sheet sprayed with cooking spray. Bake 15 to 20 min. or until fish flakes easily with fork.
• Mix dressing and mayo until blended. Add to combined coleslaw blend and nuts; mix lightly. Top tortillas with fish and slaw mixture.

Steps:

• Process all vegetables in a food processor to desired consistency. We like ours to be a bit chunky like salsa.
• Bring vinegar, salt and sugar to a boil on the stove to dissolve ingredients.
• Combine everything in a large stock pot.
• Bring to a boil and then simmer uncovered for 2 hours.
• Can in pint jars or enjoy immediately.

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.