We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Chop one-quarter to one-half of the chipotle chiles and place in a small bowl, along with any adobo sauce that clings to them. Add the sour cream, oil, and ½ cup of cilantro. Season with salt and stir to combine. Reserve ¼ cup of the marinade.
Place the fish on a plate and spread the remaining marinade over both sides of it. Let it sit for a least 30 minutes.
In a large bowl, mix together the cabbage, online, jalapeno pepper, pineapple, lime juice, cumin, oregano, and the remaining ¼ cup of cilantro. Stir to combine and season to taste with salt.
Sprinkle the avocado slices with salt.
Coat a grill rack with oil and preheat the grill. Remove the fish from the marinade (discarding whatever marinade remains in the dish) and grill over medium heat, turning once, for 6 to 8 minutes, or until nicely charred and cooked through. Alternatively, place an oven rack closest to the heat source and turn on the pan, and broil for 6 to 8 minutes. Remove the fish to a cutting board and coarsely chop.
Place the tortillas on a baking sheet and toast under the broiler for 1 minute. Lay out the tortillas and divide the fish among them. Top with cabbage slaw and avocado. Spoon the reserved marinade over the tacos.
Blackened Tilapia Fish Tacos topped with complementary refreshing sweet and tangy Pineapple Cucumber Slaw and addictive silky Avocado Crema are the BEST light, flavorful and filling Fish Tacos that rival any restaurant! These Tilapia Fish Tacos are easy to prepare, healthy and about to become a new favorite for lunch, dinner, friends and family!
We like using white fish such as Alaskan cod, mahi-mahi, or halibut for making fish tacos. Cod tends to be the easiest to find and most affordable in our part of the world.
These varieties have a mild flavor that pairs well with the smoky spices. We recommend wild-caught, sustainable options whenever possible.
These Unique Slaws Will Take Your Fish Tacos from Good to Amazing
Stop, for a moment, and consider the best fish tacos you’ve ever had. There’s always that something extra that brings together a harmony of flavors—maybe something sweet, or creamy, or crunchy (or all three)! More often than not, that clutch addition to those favorite fish tacos is a refreshing slaw to counterbalance the taste and texture of your grilled or fried fish ingredients. And the worst fish tacos tend to flagrantly omit the integral slaw topping. Make your fish tacos memorable (for the right reasons) with these excellent and unique slaw topping recipes.
Most slaws are coleslaws, meaning they have a cabbage base (kool meaning cabbage). This first recipe follows that trend, but sidesteps boring with the addition of tangy lime juice and spicy jalapeños. Thinly-sliced red pepper rounds out the last of the “big three” in terms of factors varied in a well-rounded meal: taste, texture, and color (thanks, home economics class!). This coleslaw complements even simply-seasoned grilled fish in a taco. Get our Spicy Lime and Jalapeño Coleslaw recipe.
A true cole-less slaw, our our Carrot Slaw recipe uses grated carrots instead of cabbage. With Dijon mustard, red wine vinegar, and orange zest, its flavor profile is tangy, and it delivers the crunchy texture we expect from a good slaw. The vinegary, mustardy taste would pair well with tacos of beer-battered fish (think fish and chips-style), providing a healthier kick than the usual tartar sauce.
Light and refreshing, this slaw of endive, fennel, and apple adds a bright crispness your fish tacos would otherwise lack. The dressing consists of oil, white wine vinegar, salt, pepper, and shallots, highlighting the sometimes subtle flavors of the fennel. Try with deep-fried fish or even poke-style tuna! Get our Fennel-Apple Slaw recipe.
When you’re looking to make your fish tacos extra-colorful and veggie-ful, look no farther than this recipe for Rainbow Slaw. Bringing back the cabbage base, this coleslaw uses both green and red varieties, as well as yellow pepper, orange pepper, red tomatoes, orange carrots, and deep purple Kalamata olives to create a vibrant, vitamin-packed salad or taco topping. Apple cider vinegar and maple syrup combine for a touch of unexpected sweetness.
This next recipe takes that first spicy slaw to the next level by introducing a delectable creaminess with Greek yogurt and mayonnaise. It’s got the cabbage (though purple this time), the jalapeño, and the citrus, but now with those additional ingredients to provide cooling respite. Get this recipe for Creamy Cilantro Lime Slaw, touted for its halibut-taco toppability.
If you like the idea of a “cooling” slaw, but you’re not in love with mayo (mayo and I are already in a committed relationship anyway, so back off!), this recipe for Apple and Poppy Seed Coleslaw delivers “refreshing” with only a fraction of the mayo! Lemon juice, poppy seeds, and julienned apple make this coleslaw pop with tanginess, creating the perfect foil to your taco’s fried-fish protagonist.
With ginger, sesame seeds, and pineapple, this next slaw just begs to be paired with tuna poke or blackened salmon. While this recipe for Skinny Hawaiian Slaw calls for two cups of slaw mix, you can just as easily (and more cheaply) chop and shred the cabbage variety of your choice. This super fresh and bright slaw will be a welcome addition to fish tacos as well as an excellent take-along side for picnics!
This last slaw marries sweet and spicy with the help of a lime-mango vinaigrette. The citrus of limes and half an orange, the sweetness of honey, and the heat from chili pepper combine to perfectly accent the crunchy mixture of cabbage and jicama. Diced mango and cilantro bring it all together for a complex slaw that will take shrimp and fish tacos to a whole other level. Get this recipe for Mango Jicama Slaw and Lime-Mango Vinaigrette.
Any way you slice it (“it” being cabbage or another crunchy vegetable), you’re bound to enhance a boring old slaw-less fish taco with added layers of texture and flavor. Choose sweet, creamy, bright, spicy—or a combination of all!—and “relish” (yes, we went there) the perfect harmony fostered from your fish taco topping of choice!
The fish can be grilled for about 7-9 minutes turning once. I use about 5-6 ounces per person. For 4 servings about 1.5 pounds unless you are super hungry the go for 2 pounds.
Chips and salsa and guacamole are great staples. Sour cream or cheese add lots of flavor. Any rice or bean dish would pair nicely. I like to make this Mexican Cauliflower Rice.
These Fish Tacos with Pineapple Coleslaw can be adapted to gluten-free and lower carb diet plans by choosing tortillas to fit those plans. Or, simply enjoy your fish on top of the Coleslaw or a green salad.
Shrimp Tacos are the Perfect Party Food!
With warmer temps coming, we all know that means lots of weekend backyard parties. The hardest part of entertaining can often be figuring out the right spread to make everyone happy. For your next party choose a Mexican theme and make this shrimp taco recipe into a taco bar!
Just lay out all the pre-prepared ingredients into separate bowls and let everyone create their own masterpiece. To complement the taco bar check out some of my favorite Mexican themed drinks, sides, and desserts.
What to serve with your tacos:
Just made the pineapple sauce for a taco party I'm having, and was afraid it was going to be too sweet or bland, but it's amazing! I think it'll be awesome on fish tacos tomorrow.
This was amazing. I reduced all quantities because I was cooking for two. I also improvised to do everything on the stovetop because I used cod which doesn't do well on the grill and I just didn't want to mess with the grill for the pineapple/peppers. Put them into a medium temp nonstick frying pan until they were soft and slightly brown. The slaw was really hot when I tried it alone but was just right on the tacos with the pineapple salsa. Oh, and let's talk about that salsa. Delicious! I don't know why others thought it was too thin -- mine was pretty thick -- just right. I greatly reduced the amount of cayenne in the rub because the slaw was so hot and I also replaced half of the sweet paprika with smoked paprika. Added avocado to the tacos but flavor was overwhelmed by the others flavors -- but I love the mouth feel of avocado on tacos. Topped with some Mexican sour cream which I will mix with some mashed avocado next time. Will definitely be making again
Yowza - this has got some Heat! That said, non-fish-loving husband ate this and proclaimed it delicious! I'll make it again and withhold some of the seasoning to accomodate my loves more tender taste buds.
We really loved this! At first I was a little skeptical with the combinations but everyone, including my fussy daughter who went back for leftovers the next day, really liked the combo. I agree with others, it makes too much slaw. The pineapple sauce was a little runny but we didn't seem to mind too much. I make everything as suggested except for using sweet paprika, I used smoked paprika. It was a little extra work for a weeknight dinner, but it's not hard. You could actually make the sauce and dressing for the slaw the day before. I would definitely make this again.
This recipe could be good but as written it needs some tweaking. Obviously make more slaw then you will need. I found the slaw very tasty with the kkick from the chipotles in the dressing. However, I found the slaw too heavy and overpowering for a fish taco, it just seemed too heavy. The pineapple sauce was also too thin for me and I found it far too sweet.
Made these for my husband who wanted a healthier alternative to Baja style fish tacos, which are usually fried. He said they were delicious. I don't eat fish so I made a Boca burger and dressed it with the slaw and salsa, yummy. It was very easy and quick to prep. I will make these again, next time for a large group.
I estimated how to reduce the recipe to make it for my husband and me. I halved the pineapple, used 1/3 am't of sour cream and mayo, and used about 3/4 lb of fish. There was a little slaw left over after I used about a quarter each of small white and purple cabbages, but it will be good tomorrow! In short, we loved the recipe and I will make it for friends. The combination of pineapple and lime with jalapeño (also broiled briefly to soften before putting in the blender), was delicious. To simplify, I broiled the fish and heated the tortillas on a flat non-stick grill.
It is very good, but took a long time to make (1.5 hours). What other reviewers said is accurate: makes way too much slaw, pineapple salsa is watery and needs draining, very spicy taste - too much so. If I make it again I will buy pre-packaged slaw, pre-packaged chipotle mayo, and boneless/skinless halibut to save time. I'll also reduce the cayenne in the fish rub.
Very good recipe. Fun to make. But you will have left over slaw and lots of left over pineapple sauce. Not a bad thing, as they are both excellent. I also cut the mayo and sour cream to 3/4 cup each, and would consider cutting it to 2/3 cup when I make this again.
We found a new favorite fish taco recipe! The pineapple sauce is not to be missed! I followed the recipe very closely, though I eliminated two chipotles for the sake of the child eating with us. The recipe made 8 tacos using 8" tortillas for our table. I only used about half of the dressing because we used it more as a condiment on top of the dry slaw ingredients on the tacos. By the way, the little boy loved it too!
With all due respect to blueskymining, I've eaten mahi mahi tacos in Puerto Peñasco in Sonora (we Tucsonans call it Rocky Point) and they don't look that different, other than the fact that youɽ get a corn tortilla unless you ask for a flour one. Even our food trucks in Tucson usually have cole slaw and an assortment of salsas these days, pineapple often included. Especially with mahi mahi, pretty much the favorite choice for fish tacos here.
Looks more like a dinner table flower arrangement! That's not a Taco, that an arts n craft project. Get real.
Loved this recipe! The Roasted Pineapple Sauce really made this recipe excellent. Next time I will use less Chipotle and adobo sauce in the slaw because it was too was hot for our taste. We like some heat but not that much.
This was really really really excellent !! I found that after I pureed the pineapple sauce I strained it because it was a little watery. I had smoked paprika so I used that instead of sweet. I would definitely make this again, everyone loved it !!
Spicy Fish Tacos
I have a long-standing love affair with fish tacos. I am also insanely picky about them–I am almost always disappointed by fish tacos I eat in restaurants (Dear North-of-Baton-Rouge Louisiana: Cornmeal-crusted fish is great fine for fish fries…please don’t do it to my tacos.)
So it is a big deal when I say these fish tacos may be the best I’ve ever eaten.
This recipe calls for tilapia, but I’m using cod. I love cod in fish tacos (actually, cod is kind of my go-to fish in general)–odor, fishy taste, and weird texture are the biggest complaints when it comes to fish, but good cod is not a huge offender in any of those areas. It’s kid-friendly (and in my case, husband-friendly) and usually very affordable.
The cod in these tacos is perfectly seasoned, baked, and while it’s baking, you can throw together the tangy, slightly-spicy slaw (you can definitely adjust the heat depending on how much jalapeño you add–start with just a little and then you can add more as you go if you need to.) Throw in some hot, slightly charred corn tortillas and you have an easy weeknight meal you could serve to guests. Unless your guests don’t like fish. Then you’re at an impasse.
To get started, preheat your oven to 350 degrees F and line a baking sheet with aluminum foil. Spray the foil with non-stick cooking spray and set the pan aside.
For the fish, take a tablespoon of MIRACLE WHIP Dressing…
and whisk it together with 2 teaspoons of minced garlic and 1 teaspoon of chili powder.
Rinse a pound of cod fillets and pat them dry with paper towels.
Spread the seasoned dressing all over the fish.
Place the cod on the prepared baking sheet and place the sheet in the oven for about 20 minutes or until the fish flakes easily with a fork, all the way down to the center.
While the fish is cooking, assemble the slaw ingredients.
Toss together the radishes, pepper, cilantro, green onions (if you want them) and lime juice.
Add the remaining 3 tablespoons of MIRACLE WHIP and toss until evenly distributed.
Heat a skillet (cast-iron if you have one) over medium heat. When hot, add the tortillas, 1-2 at a time, until hot and slightly charred. Flip for another minute or so, then keep warm (an oven turned to the lowest setting works great) until you’re ready to serve the tacos.
When the fish is done, remove it from the oven and flake it with a fork. Divide the fish evenly among the warm tortillas,
Or don’t. Whatever. Either way, I’m pretty sure it’s the most delicious fish taco I’ve ever eaten, and that is saying a lot. No matter what, though, serve with a lime wedge or two and squeeze the juice onto the tacos before eating.
Ingredients You Will Need
As always, my fish taco recipe ingredients are super simple. And I even give you options for a flour to use.
- Fish: Best fish for fish tacos is any firm white fish like wild cod, halibut, bass, haddock, rockfish, mahi mahi or snapper.
- Flour: Flour that will work is almond flour or almond meal, regular white or whole wheat flour, spelt flour, gluten free flour or even breadcrumbs. Anything that will make fish crispy.
- Simple spices:Taco seasoning and garlic powder.
- Yogurt and mayo: I call my fish taco sauce healthy because I use 75% yogurt and 25% mayo unlike any restaurant’s 100% mayo white sauce.
- Cabbage, tomato, avocado and lime are the toppings but you can use what you have.
- Tortillas: You can use corn or flour tortillas for serving. We use corn ones because it is more authentic and nutritious.
To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.
By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.