Post by bee on May 25, 2007 10:35:45 GMT -5
Are any of these recipes the ones you were looking for?
These recipes are not from Green Burrito, but they are close to the "real Mexican Baja Style fish taco" that we find out here on the west coast.
Fish Taco, Baja-Style
by MissKise
The batter used to coat the fish varied with the cook but the wok-shaped disc seemed to be the pan of choice for frying the fish. This very easy recipe is the one that Leonelly used for fish that was crisp and tasty, with the flavor of the fish not being overpowered by the coating. Some cooks swear that you must use shark fillets, but any firm white fish works well.
1 large lime
4 white fish fillets, cut in strips about 1-inch wide
2 eggs
1 cup all-purpose flour
Salt
Vegetable oil for frying
8 corn tortillas
Cut the lime in half and squeeze the juice over fish. Allow the fish marinate while preparing the batter.
To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt.
Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365 degrees.
Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels.
Wrap the tortillas in a towel and microwave on high for 30 seconds.
Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings.
Yield: 4 servings
Salsa Verde (Green Tomatillo Sauce)
Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 cup diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
Sugar to taste
Salt to taste
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
Yield: 2 to 2 1/2 cups
Heat Scale: Medium
Crema Mexicana
This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
½ pint heavy cream
2 tablespoons buttermilk
Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80 degrees, for 6 hours. Then place in the refrigerator for 8 hours or overnight.
Stir the cream before serving.
Yield: 1 cup
Avocado Salsa
Many of the small stands included this on the condiment table. We found that it complemented both beef and fish tacos.
2 medium avocados, pitted and peeled
3 serrano chiles, stems and seeds removed, chopped
1/4 cup chopped onion
2 tablespoons lime juice, fresh preferred
Salt to taste
Chopped fresh cilanto
Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth.
Pour the mixture into a bowl, garnish with the cilantro and serve.
Yield: 2 cups
Heat Scale: Medium
fatkat
Posted March 01, 2006 09:38 AM
Ha - I lucked out and the recipe is online. Williams and Sonoma put out the cookbook and it is very nice. Here is the recipe:
Fish Tacos
Tacos made of shredded fish are popular along Mexico’s Veracruz coastline. Here, the tacos are topped with Mexican crema, a thick, rich, slightly sour . If crema is unavailable, you can use crème fraîche instead.
Ingredients:
1 lb. halibut or mahimahi fillet, skin removed
3⁄4 cup Frontera green chile taco grilling paste
1 Tbs. canola oil
8 corn tortillas, warmed
1 cup shredded green cabbage
1⁄2 cup Mexican crema or crème fraîche
1⁄4 cup Frontera roasted chile taco
1⁄4 cup chopped fresh cilantro
Lime wedges for serving
Directions
Place the fish and 1⁄3 cup of the grilling paste in a large sealable plastic bag. Turn the bag to coat the fish with the paste, then remove all of the air from the bag and seal. Refrigerate for 1 to 2 hours.
In a nonstick grill pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 4 to 5 minutes. Turn the fish over, brush with some of the remaining grilling paste and cook until the fish is opaque throughout, about 4 minutes more. Brush the fish with the remaining grilling paste and transfer to a cutting board.
Using a knife, flake the fish into large pieces. To assemble each taco, place one-eighth of the fish in the center of a tortilla and top with 2 Tbs. of the cabbage. Drizzle with 1 Tbs. crema and 1⁄2 Tbs. taco sauce, then garnish with 1⁄2 Tbs. cilantro. Serve the tacos with lime wedges. Serves 4.
Williams-Sonoma
californiahappy
Posted March 01, 2006 06:09 PM
Fish Tacos are wonderful. Whether shrimp, crab, lobster, cod fried or not, they are worth trying, if only once.
When I make them, 95% of the time, I use smaller tortillas...about 4 inches in diameter. I do not know if you can get that size in other parts of the country. I find them at the Mexican market here or buy them freshly made when I go down to Rosarita Beach or Ensanada in Mexico. I prefer them over the large tortillas.
I put everything out on the island and let people make their own.
I put out different cheeses, onions, green onions, roasted peppers, cilantro, lettuce or cabbage, chiles, various salsas and hot sauces and sweet sauces, ranch dressing, limes and so on.
I have never had a duplicate fish taco, whether in Mexico or at a restaurant or here at home. And I have eaten a lot of them. You can put minimal stuff or the max on a taco. When I hit the taco stands in Mexico one of my favorite tacos is one that has marinated spiced carrots. I say experiment and have some fun with it!
POSTED BY SUGAR303 ON 5/31/05
Crispy Fish Taco Del Taco®
Del Taco's latest release is a tasty double corn tortilla-wrapped fried halibut fish stick that's topped with cabbage, fresh salsa and a creamy "secret sauce." Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can't find crispy halibut sticks, the more common breaded pollock works fine. If you're not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.
Secret Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice
Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 frozen fish sticks
2 cups shredded cabbage
16 small corn tortillas
Garnish
8 lime wedges
1. Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
2. Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.
3. Bake the frozen fish sticks as directed on the box.
4. Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.
5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.
POSTED BY DEWEYDECIMAL ON 12/3/05
El Torito Fresh Fish Tacos al Pastor
Source: El Torito Executive Chef Pepe Lopez
From: Recipegoldmine
12 (2 ounce) pieces fresh fish
2 teaspoons salt
2 teaspoons black pepper
2 tablespoon sbutter
2 cloves fresh chopped garlic
1/2 cup El Torito Adobo al Pastor
1/2 cup queso fresco cheese, grated
12 warm corn tortillas
Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.
Serve two tacos each with sautéed vegetables, white rice and refried black beans. Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.
Anthony's Fish Grotto Grilled Fish Tacos
Posted by Rudy2 1/15/2002
Source: Recipegoldmine
Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce
Serves 2.
Tacos
9 ounces fish (snapper used in analysis)
4 corn tortillas
1/2 cup shredded cabbage
1/4 cup jalapeño ranch dressing (see recipe below, or buy from Anthony's)
1 tablespoon guacamole
1/4 cup shredded Cheddar cheese (or, use your
favorite! We use Cheddar and queso fresco)
1/4 cup cilantro leaves
1 cup salsa - your favorite
Jalapeño Ranch Dressing
1 pint ranch dressing (your favorite)
1/4 cup cilantro, stemmed and chopped
1/2 fresh jalapeño, minced, discard seeds, or to taste
Jalapeño ranch dressing: Combine all ingredients. Mix until thoroughly. Set aside during preparation of tacos.
Tacos: Grill fish 1 minute per side. (Optional: baste with melted butter mixed with a little taco seasoning.) Warm tortillas on grill. Place fish in tortillas, then top with other ingredients.
Serve with warmed black beans, if desired (not included in analysis).
_____________________________________________
Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise Recipe
Serves/Makes: 4
Source: CDKitchen
Submitted by: rec.food.recipes yikes_edoc
Ingredients:
8 ounces fresh ono or mahimahi fillet (probably can use any fish)
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon chopped cilantro
Peanut oil
1/2 cup flour
Salt to taste
Freshly ground pepper to taste
4 corn tortillas
Lime wedges, to garnish
***Thai-style mayonnaise***
1/2 cup mayonnaise
1 tablespoon chili garlic paste
1 tablespoon chopped fresh cilantro
2 kaffir lime leaves, finely minced
***Asian slaw***
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch green onions, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon red pickled ginger
1/2 tomato, diced
***Dressing***
1/2 cup pineapple juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon chopped (peeled) fresh ginger
1 tablespoon sugar
1 teaspoon black sesame seeds
Directions:
Cut fish fillet into four 2-ounce strips. In a shallow dish, combine the lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and let marinade 10-15 minutes in the refrigerator.
Pour enough oil into a medium frying pan to come 1/2-inch up the sides of the pan. Heat to medium-high temperature. Dredge fish in flour and shake excess flour off. Carefully place in hot oil and cook on all sides until golden brown on the outside and opaque inside, about 3-5 minutes. Transfer the fish to a paper towel-lined plate to drain excess oil. Season with salt and pepper to taste.
For mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours before using, so flavors may develop.
For Asian slaw and dressing: In a large bowl, toss together the Asian slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready to use.
To serve: Warm tortillas. Place each fish strip in the middle of a tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.
Recipe URL:
www.cdkitchen.com/recipes/recs/43/FreshIslandFishTacoswithA68898.shtml
Recipe ID: 39679
Guts
Posted December 02, 2004 05:06 PM
Rubios Fish Tacos
12 cod or favorite whitefish fillets (, 1-1/2 oz ea.)
12 tortillas, corn, as thick/fresh as, possible
BEER BATTER
1 cup flour
1 cup beer
1 garlic powder, pepper to taste
WHITE SAUCE
1/2 cup mayonnaise
1/2 cup yogurt
SALSA
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and, diced
1/2 onion, minced
2 tbsp cilantro leaves, chopped, stems removed
2 jalapeno chilies, seeded and chopped
1 1/2 tsp salt
1/4 tsp pepper
1 oil for deep frying
GARNISH
1 head cabbage, green, shredded
1 lime, cut into wedges
Fish Tacos
White Taco Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice
Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 frozen white fish sticks or small filets
2 cups shredded cabbage
16 small corn tortillas
Garnish
8 lime wedges
Make the taco sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
Make salsa by combining ingredients in a medium bowl. Cover and chill.
Bake the frozen fish sticks as directed on the package.
Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before warming for a few seconds.
Build each taco using two tortillas per taco. Place a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Squeeze a lime wedge over all.
Makes 8 tacos.
Posted by: wobin 02.24.06, 4:45 pm @ jacks
Baja Fish Tacos
Serves 4; about 15 minutes hands on time; ready in 20 minutes
1.25 lbs fish fillets, such as tilapia, pollock, roughy, or cod
1 oz envelope taco seasoning mix
1 medium lemon
1/2 cup reduced-fat mayo
1/4 cup light sour cream (or non-fat, plain yogurt)
6 Tbsp salsa
2 cups cabbage coleslaw mix
2 Tbsp cilantro, chopped, optional
8 corn tortillas
2 small limes, cut into wedges
Preheat oven to 375°. Spray a baking dish with cooking spray. Lay the fish fillets out on wax paper. Pour the taco seasoning into a large dish. Squeeze half the lemon on the fillets. Turn them over and squeeze lemon juice on the other side. Now put each fillet into the taco seasoning, turning to lightly coat both sides. Put them into the prepared baking dish and spray the top with cooking spray. Bake for 15-17 minutes. While the fish are baking, mix together the mayo, sour cream (or yogurt), and salsa. When the fish are almost done, heat the sauce in the microwave for about 30-45 seconds and warm the tortillas. To serve, put half a fish fillet, about 1/4 cup cabbage, 2 Tbsp dressing, and a sprinkle of cilantro (optional) on a warm tortilla.
Fold and garnish with lime.
These recipes are not from Green Burrito, but they are close to the "real Mexican Baja Style fish taco" that we find out here on the west coast.
Fish Taco, Baja-Style
by MissKise
The batter used to coat the fish varied with the cook but the wok-shaped disc seemed to be the pan of choice for frying the fish. This very easy recipe is the one that Leonelly used for fish that was crisp and tasty, with the flavor of the fish not being overpowered by the coating. Some cooks swear that you must use shark fillets, but any firm white fish works well.
1 large lime
4 white fish fillets, cut in strips about 1-inch wide
2 eggs
1 cup all-purpose flour
Salt
Vegetable oil for frying
8 corn tortillas
Cut the lime in half and squeeze the juice over fish. Allow the fish marinate while preparing the batter.
To make the batter, break the eggs in a bowl and whisk. While mixing with a fork, gradually add only enough flour to form a thin batter. Season with the salt.
Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365 degrees.
Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels.
Wrap the tortillas in a towel and microwave on high for 30 seconds.
Place the fish in the tortillas and serve. Allow guests to create their own combinations of the following toppings.
Yield: 4 servings
Salsa Verde (Green Tomatillo Sauce)
Tomatillos, also called Mexican husk tomatoes or green tomatoes, aren't tomatoes and don't even taste like them. They have a tangy, citrus-like taste that can at times be very tart. This sauce can be used with and on other foods, or can also be served as a salsa with chips.
1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained
1/2 cup diced white onions
2 cloves garlic, minced
3 serrano chiles, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
Sugar to taste
Salt to taste
Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings.
Put the mixture in a blender or food processor and puree until smooth.
Pour the sauce into a bowl, stir in the cilantro and serve.
Yield: 2 to 2 1/2 cups
Heat Scale: Medium
Crema Mexicana
This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
½ pint heavy cream
2 tablespoons buttermilk
Put the ingredients into jar and stir to mix. Cover the jar with plastic
wrap set in warm place, around 70 to 80 degrees, for 6 hours. Then place in the refrigerator for 8 hours or overnight.
Stir the cream before serving.
Yield: 1 cup
Avocado Salsa
Many of the small stands included this on the condiment table. We found that it complemented both beef and fish tacos.
2 medium avocados, pitted and peeled
3 serrano chiles, stems and seeds removed, chopped
1/4 cup chopped onion
2 tablespoons lime juice, fresh preferred
Salt to taste
Chopped fresh cilanto
Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth.
Pour the mixture into a bowl, garnish with the cilantro and serve.
Yield: 2 cups
Heat Scale: Medium
fatkat
Posted March 01, 2006 09:38 AM
Ha - I lucked out and the recipe is online. Williams and Sonoma put out the cookbook and it is very nice. Here is the recipe:
Fish Tacos
Tacos made of shredded fish are popular along Mexico’s Veracruz coastline. Here, the tacos are topped with Mexican crema, a thick, rich, slightly sour . If crema is unavailable, you can use crème fraîche instead.
Ingredients:
1 lb. halibut or mahimahi fillet, skin removed
3⁄4 cup Frontera green chile taco grilling paste
1 Tbs. canola oil
8 corn tortillas, warmed
1 cup shredded green cabbage
1⁄2 cup Mexican crema or crème fraîche
1⁄4 cup Frontera roasted chile taco
1⁄4 cup chopped fresh cilantro
Lime wedges for serving
Directions
Place the fish and 1⁄3 cup of the grilling paste in a large sealable plastic bag. Turn the bag to coat the fish with the paste, then remove all of the air from the bag and seal. Refrigerate for 1 to 2 hours.
In a nonstick grill pan over medium heat, warm the oil. Arrange the fish on the pan and cook until golden, 4 to 5 minutes. Turn the fish over, brush with some of the remaining grilling paste and cook until the fish is opaque throughout, about 4 minutes more. Brush the fish with the remaining grilling paste and transfer to a cutting board.
Using a knife, flake the fish into large pieces. To assemble each taco, place one-eighth of the fish in the center of a tortilla and top with 2 Tbs. of the cabbage. Drizzle with 1 Tbs. crema and 1⁄2 Tbs. taco sauce, then garnish with 1⁄2 Tbs. cilantro. Serve the tacos with lime wedges. Serves 4.
Williams-Sonoma
californiahappy
Posted March 01, 2006 06:09 PM
Fish Tacos are wonderful. Whether shrimp, crab, lobster, cod fried or not, they are worth trying, if only once.
When I make them, 95% of the time, I use smaller tortillas...about 4 inches in diameter. I do not know if you can get that size in other parts of the country. I find them at the Mexican market here or buy them freshly made when I go down to Rosarita Beach or Ensanada in Mexico. I prefer them over the large tortillas.
I put everything out on the island and let people make their own.
I put out different cheeses, onions, green onions, roasted peppers, cilantro, lettuce or cabbage, chiles, various salsas and hot sauces and sweet sauces, ranch dressing, limes and so on.
I have never had a duplicate fish taco, whether in Mexico or at a restaurant or here at home. And I have eaten a lot of them. You can put minimal stuff or the max on a taco. When I hit the taco stands in Mexico one of my favorite tacos is one that has marinated spiced carrots. I say experiment and have some fun with it!
POSTED BY SUGAR303 ON 5/31/05
Crispy Fish Taco Del Taco®
Del Taco's latest release is a tasty double corn tortilla-wrapped fried halibut fish stick that's topped with cabbage, fresh salsa and a creamy "secret sauce." Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can't find crispy halibut sticks, the more common breaded pollock works fine. If you're not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.
Secret Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice
Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 frozen fish sticks
2 cups shredded cabbage
16 small corn tortillas
Garnish
8 lime wedges
1. Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
2. Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.
3. Bake the frozen fish sticks as directed on the box.
4. Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.
5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.
POSTED BY DEWEYDECIMAL ON 12/3/05
El Torito Fresh Fish Tacos al Pastor
Source: El Torito Executive Chef Pepe Lopez
From: Recipegoldmine
12 (2 ounce) pieces fresh fish
2 teaspoons salt
2 teaspoons black pepper
2 tablespoon sbutter
2 cloves fresh chopped garlic
1/2 cup El Torito Adobo al Pastor
1/2 cup queso fresco cheese, grated
12 warm corn tortillas
Season fish evenly with salt and pepper, cook in butter until half done, break into chunks, add garlic and adobo sauce and cook until done.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in 1 tablespoon margarine.
Serve two tacos each with sautéed vegetables, white rice and refried black beans. Serve with fresh guacamole, marinated cabbage, slices of queso fresco, tartar sauce spiced with chipotle to taste and a lime wedge.
Anthony's Fish Grotto Grilled Fish Tacos
Posted by Rudy2 1/15/2002
Source: Recipegoldmine
Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce
Serves 2.
Tacos
9 ounces fish (snapper used in analysis)
4 corn tortillas
1/2 cup shredded cabbage
1/4 cup jalapeño ranch dressing (see recipe below, or buy from Anthony's)
1 tablespoon guacamole
1/4 cup shredded Cheddar cheese (or, use your
favorite! We use Cheddar and queso fresco)
1/4 cup cilantro leaves
1 cup salsa - your favorite
Jalapeño Ranch Dressing
1 pint ranch dressing (your favorite)
1/4 cup cilantro, stemmed and chopped
1/2 fresh jalapeño, minced, discard seeds, or to taste
Jalapeño ranch dressing: Combine all ingredients. Mix until thoroughly. Set aside during preparation of tacos.
Tacos: Grill fish 1 minute per side. (Optional: baste with melted butter mixed with a little taco seasoning.) Warm tortillas on grill. Place fish in tortillas, then top with other ingredients.
Serve with warmed black beans, if desired (not included in analysis).
_____________________________________________
Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise Recipe
Serves/Makes: 4
Source: CDKitchen
Submitted by: rec.food.recipes yikes_edoc
Ingredients:
8 ounces fresh ono or mahimahi fillet (probably can use any fish)
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon chopped cilantro
Peanut oil
1/2 cup flour
Salt to taste
Freshly ground pepper to taste
4 corn tortillas
Lime wedges, to garnish
***Thai-style mayonnaise***
1/2 cup mayonnaise
1 tablespoon chili garlic paste
1 tablespoon chopped fresh cilantro
2 kaffir lime leaves, finely minced
***Asian slaw***
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 bunch green onions, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon red pickled ginger
1/2 tomato, diced
***Dressing***
1/2 cup pineapple juice
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup vegetable oil
1 tablespoon chopped (peeled) fresh ginger
1 tablespoon sugar
1 teaspoon black sesame seeds
Directions:
Cut fish fillet into four 2-ounce strips. In a shallow dish, combine the lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and let marinade 10-15 minutes in the refrigerator.
Pour enough oil into a medium frying pan to come 1/2-inch up the sides of the pan. Heat to medium-high temperature. Dredge fish in flour and shake excess flour off. Carefully place in hot oil and cook on all sides until golden brown on the outside and opaque inside, about 3-5 minutes. Transfer the fish to a paper towel-lined plate to drain excess oil. Season with salt and pepper to taste.
For mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours before using, so flavors may develop.
For Asian slaw and dressing: In a large bowl, toss together the Asian slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready to use.
To serve: Warm tortillas. Place each fish strip in the middle of a tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side.
Recipe URL:
www.cdkitchen.com/recipes/recs/43/FreshIslandFishTacoswithA68898.shtml
Recipe ID: 39679
Guts
Posted December 02, 2004 05:06 PM
Rubios Fish Tacos
12 cod or favorite whitefish fillets (, 1-1/2 oz ea.)
12 tortillas, corn, as thick/fresh as, possible
BEER BATTER
1 cup flour
1 cup beer
1 garlic powder, pepper to taste
WHITE SAUCE
1/2 cup mayonnaise
1/2 cup yogurt
SALSA
1 garlic clove, peeled and minced
6 tomatoes, ripe, peeled, seeded and, diced
1/2 onion, minced
2 tbsp cilantro leaves, chopped, stems removed
2 jalapeno chilies, seeded and chopped
1 1/2 tsp salt
1/4 tsp pepper
1 oil for deep frying
GARNISH
1 head cabbage, green, shredded
1 lime, cut into wedges
Fish Tacos
White Taco Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice
Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
8 frozen white fish sticks or small filets
2 cups shredded cabbage
16 small corn tortillas
Garnish
8 lime wedges
Make the taco sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.
Make salsa by combining ingredients in a medium bowl. Cover and chill.
Bake the frozen fish sticks as directed on the package.
Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before warming for a few seconds.
Build each taco using two tortillas per taco. Place a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Squeeze a lime wedge over all.
Makes 8 tacos.
Posted by: wobin 02.24.06, 4:45 pm @ jacks
Baja Fish Tacos
Serves 4; about 15 minutes hands on time; ready in 20 minutes
1.25 lbs fish fillets, such as tilapia, pollock, roughy, or cod
1 oz envelope taco seasoning mix
1 medium lemon
1/2 cup reduced-fat mayo
1/4 cup light sour cream (or non-fat, plain yogurt)
6 Tbsp salsa
2 cups cabbage coleslaw mix
2 Tbsp cilantro, chopped, optional
8 corn tortillas
2 small limes, cut into wedges
Preheat oven to 375°. Spray a baking dish with cooking spray. Lay the fish fillets out on wax paper. Pour the taco seasoning into a large dish. Squeeze half the lemon on the fillets. Turn them over and squeeze lemon juice on the other side. Now put each fillet into the taco seasoning, turning to lightly coat both sides. Put them into the prepared baking dish and spray the top with cooking spray. Bake for 15-17 minutes. While the fish are baking, mix together the mayo, sour cream (or yogurt), and salsa. When the fish are almost done, heat the sauce in the microwave for about 30-45 seconds and warm the tortillas. To serve, put half a fish fillet, about 1/4 cup cabbage, 2 Tbsp dressing, and a sprinkle of cilantro (optional) on a warm tortilla.
Fold and garnish with lime.
I found it and posted in the other thread this morning. 
