Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Step 4 Heat total shells according to package directions; keep warm.
Step 7 Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.
Top fish with corn salsa; drizzle with the sour cream mixture. Recipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates.
Toss the slaw mix, red onion, lime juice, sugar and 1/2 teaspoon salt in a large bowl; set aside. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish.
Transfer to a cutting board and slice or flake the fish. Meanwhile, wrap the tortillas in foil and warm on the grill, about 4 minutes.
Combine sour cream and 2 tablespoons lime juice. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro,jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
Heat total shells according to package directions; keep warm. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork.
Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.
Top fish with corn salsa; drizzle with the sour cream mixture. Simply combine your favorite protein with a few fresh ingredients, wrap it in a soft flour tortilla and you’re off.
Incredible recipes made with ingredients found locally in South Florida. Brought to you by Force-E Scuba Centers the locals underwater outfitter since 1976.
Ingredients 5 lobster tails Premade Jerk marinate of your choice 1 can We can even go to the local fish docks (like in The Florida Keys) and watch the fisherman filet their fresh catch and barter for dinner.
Mix oil, lime juice, jalapeño and chili powder together in a bowl. Let rest 4 minutes and chop fish with a fork prior to serving.
These tacos are light and healthy, topped with a zesty cream and quick and easy enough for a 25-minute weeknight meal. Fish tacos are one of the best quick and easy dinner recipes out there and a great way to get more seafood in your diet.
This recipe has just the right blend of ingredients, is cooked easily on the stove top and only dirties up one pan. The seasoning blend is absolutely divine together with just the right balance of salty goodness, lime and classic taco flair.
Plus, the rest of the fixings are included right there in the ingredient list so you won’t forget a thing. They’re factored right into the nutrition facts too unlike many taco recipes so you can get a complete idea of the nutrients you’re consuming.
Tortillas purple cabbage salsa avocado tomatoes' cilantro cheese (we love Scotia!) Although there are a few steps to the recipe, fish tacos are pretty easy to make.
It’s easy as can be since all you do is place the yogurt, mayo, lime, garlic powder, cumin, and hot sauce in a bowl and stir it together. Break the fish up in to small pieces and squeeze lime over the top.
Seriously, it will probably take you more time to find the ingredients in your kitchen than it will to actually make the sauce. To make the fish taco sauce, you simply stir the yogurt, mayo, cumin, lime juice, garlic powder, hot sauce and a dash of salt and pepper together.
You can also add more hot sauce if you want it spicier, but I prefer it more creamy since you can always heat things up with a spicy salsa. That being said, if I’m having company over, I typically make a few extra complementary items to serve with them.
These tacos are light and healthy, topped with a zesty cream and quick and easy enough for a 25-minute weeknight meal. If yogurt is chunky, use a whisk to make sauce smooth and creamy (do not use a blender!).
While oil is warming up, stir taco seasonings (cumin, garlic powder, paprika, onion powder, salt and pepper) together in a small bowl and rub onto all sides of the fish to coat evenly. Let cook on one side for 3-5 minutes and then use a flat spatula to flip each piece of fish in the pan.
Toss with spatula to coat fish evenly with lime juice. *For the fish, you can use cod, haddock, tilapia, mahi, halibut, flounder, grouper or any mild tasting white, salt water fish.
Calories: 594kcal | Carbohydrates: 57g | Protein: 34g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 75 mg | Sodium: 972 mg | Potassium: 1500 mg | Fiber: 13g | Sugar: 10g | vitamin A: 1285IU | vitamin C: 49 mg | Calcium: 315 mg | Iron: 5 mg The rub has become a staple and I've used it in ground meat for burgers slathered on whole chickens that were roasted.
Had a friend tell me she didn't think fish and taco should be in the same sentence and LOVED this recipe. There's a place in town that I always go to for their fish tacos but these were almost just as good.
I used cod that had been previously frozen, so I can't wait to make these again with fresh mahi or halibut. They are quick and super easy to make.
They were such a hit with the family and friends I've made them 4 times in the last six days! To save time I use packaged shredded cabbage/coleslaw.
I added some chopped sweet onion chopped Fresno Chile and sweet red pepper to the slaw for more veggies and crunch. Even my hubby who loves everything real spicy didn't feel the need to add any salsa-it would probably overpower the delicate fish.
10/29/2011 Delicious I actually used some fresh Bluefish that was given to my husband and I. Bluefish is generally very strong tasting and IMHO hard to cook well. The firm flesh of the fish held up well to grilling and the slaw added a nice crunchy counterpoint to the fish as well.
10/30/2011 Since we moved from San Diego to the east coast 8 years ago we have not found good fish tacos. This recipe is too awesome for words the spice and slaw are excellent.
I didn't even make it ahead of time I just made it while the fish was marinating in the rub. I could even see tweaking it by adding some heat with either chopped Serrano or jalapeños.
We had our meal with some Mexican beer and it was a perfect little dinner. Pros: Flavorful fast healthy Cons: Can't think of any.