fish taco recipe

I have found my new go to healthy meal; Tilapia fish tacos with creamy fish sauce. It’s delicious, easy but most of all healthy! Each taco is around 135 calories (and that’s including the fish sauce) and packed with flavor! I’ve eaten these for dinner 3 days in a row now!

Those bags of individually packaged frozen tilapia fillets are great for this recipe and who doesn’t have one of those in their freezer?

Tilapia Fish Tacos

2 (4oz) tilapia fillets
2 Tbls Mrs. Dash Fiesta Lime Seasoning
1 Tbls Extra Virgin Olive Oil (optional)
5 Yellow Corn Tortillas (small)
2 cups Cole Slaw mix

Directions
1. Heat oil in skillet to med-high heat

2. Rub Mrs. Dash seasoning on both sides of tilapia fillets.

3. Cook tilapia in skillet until it flakes apart in the middle (about 4 minutes on each side)

4. Put cooked tilapia on a plate or bowl and cut into smaller pieces

5. In a separate skillet, heat (on medium heat) each tortilla for 15 seconds on each side to get them nice and soft; set aside

Fish Sauce
½ cup light mayo
½ cup light sour cream
1 lime (juiced)
1 Tbls minced capers
½ tsp ground cumin
½ tsp oregano
½ tsp dill weed
½ tsp red pepper flakes

Directions

1. Mix all ingredients in a bowl and chill. I recommend making it the night before so the flavors have time to blend.

Layer each tortilla with the tilapia, cole slaw mix and sauce. Recipe yields 5 tacos. Fish sauce comes out to about 20 tablespoons; each being about 23 calories.

Shrimp Tacos last night

Sautéed some shrimp in olive oil, onions, and taco seasoning. The tortilla is a Mission Carb Balance 3g carb tortilla, then I added sour cream, a pinch of cheese (but then realized cheese with shrimp is gross so nix it) and shredded red cabbage.

About 4g net carb per taco

Recipe: Fish Tacos

Description: It smells delicious.

Game ingredients: Tuna, Tortilla, Red Cabbage, Mayonnaise

This recipe restores 165 energy and 66 health. It can be obtained from Linus after achieving 7 hearts and it gives a +2 Fishing bonus. It sells for 500g.

Difficulty: Medium, 1 hour. Makes 4 tacos. 

This recipe uses Tortilla. It’s optional, you can use store-bought instead to decrease the total time from 1 hour to 40 minutes. You can also use the breading recipe from Crispy Bass for the fish in this recipe, or you can bake it as explained below. 

-4 tortillas
-¼ small red cabbage
-1 large fish fillet, thawed 
-1 large carrot
-1 green onion
-¼ small red onion
-½ small tomato
-½ teaspoon of each spice/herb: cumin, ground coriander, salt, pepper, garlic powder, dried mint. 
-¼ teaspoon chili powder
-1 teaspoon mustard powder
-¼ teaspoon paprika
-Cilantro leaves
-Mayonnaise
-Hot sauce(s) such as tabasco, chipotle hot sauce, cholula, etc

If you’re making the tortillas from scratch, start off by preparing those as detailed in the recipe. Stop after you’ve rolled or pressed them flat, and leave them off to the side to be cooked later. In the mean time, prepare the fish. Follow the instructions for breaded fish using Crispy Bass.

Season the fish with the ground coriander, salt, pepper, and paprika. I cooked the fish on medium-low on a skillet for about 15 minutes til the flesh was completely opaque and flaked easily. If you prefer, you can bake the fish at 350°F for 15 minutes on a baking sheet.  

Thinly slice the cabbage, julienne the carrot (cut the carrot on an angle and then slice them thinly as shown below), and then finely chop the green onion, red onion, and the tomato. Combine all the vegetables in a medium bowl. Add the cumin, garlic powder, chili powder, mustard powder, dried mint, and a dash of salt. Mix well.

Cook the tortillas on a hot pan and transfer them to a plate once they’re done. When the fish finishes cooking, let it cool for 5 minutes and then cut it into four equal pieces. 

Arrange the fish on the tortillas and spoon on some mayonnaise. Top with the vegetable mixture and then garnish with cilantro leaves. Pour on your favourite hot sauce or dab different types on the plate for varied flavours. 

There’s a variety of flavours in this dish and they all mix together very well, creating a delicious and colourful meal. I ate so many of these. 

-SVR

Mini Ahi Tuna Tacos

I made some appetizers with a pack of Ahi tuna I bought at the supermarket a few days ago. The pack I got was only sold for $14, cheap for the kind of tuna it is.

This dish of mini taco is something you can make easily at home. You can just prepare some vegetables, Ahi tuna and a sauce! Then you’re all set to go.

The tacos are slightly Japanese- styled. I used Wasabi mayo, but feel free to use the ordinary mayo!

INGREDIENTS:

  • 2 tortillas
  • ½ cucumber - sliced into strips
  • 1/3 cup arugula leaves
  • Ahi Tuna (a chunk that can be divided into 8 slices)
  • 4 tbsp chopped olives
  • 1 tbsp Wasabi
  • 4 tbsp Mayonnaise
  • 1tbsp Sriracha sauce

DIRECTIONS:

1. Cut the tortillas into smaller pieces - about 2 on each tortillas, using a cookie cutter.

2. Prepare the Ahi Tuna. Sprinkle salt and pepper on the tuna and pad it on until it stick to the tuna. Lightly torch the tuna until the outer layer turns milky white.

3. Prepare all the vegetables and olives for the tacos.

4. For the sauce, mix 2 tbsp of mayonnaise and 1 tbsp of Wasabi. This will be the Wasabi Mayo sauce. In another small bowl, mix together the 1 tbsp Sriracha and 2 tbsp of mayonnaise. This will be the spicy sauce.

5. Then assemble the tacos. Layer first with 2-3 arugula leaves, then cucumber slices. Then place the torched Ahi Tuna on top, then the sauce and finally the chopped olives.

© Matthew Hranek

Healthy Monday: For this healthier, grilled version of fish tacos, chef Kerry Simon enriches the guacamole with low-fat sour cream and adds lots of flavor with sliced jalapeños, red onion and cilantro. The crispy, tangy slaw is made by simply tossing cabbage with an instant lime vinaigrette.

Recipe: Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

| Chub’s Fish Tacos |

Great Grandma Chub. A fish whisperer and outdoors-woman. A brave mama bear. A mountain lady and a soul who knew how to enjoy the simple things in the midst of hurt and pain. A home-cooked meal was more than just a meal to her. It was a time to gather and enjoy with others. A time for song. A time for laughs. A time for thanks.

I recently came up with this fish taco recipe adapted from other recipes I’ve come across, and I couldn’t think of a more fitting title than Chub’s Fish Tacos. Gather around with family and friends and enjoy.

Ingredients

   For tacos :

1 pound white flaky fish (I prefer mahi mahi)

¼ cup canola oil

1 lime, juiced

1 tablespoon ancho chili powder

¼ cup chopped fresh cilantro leaves

12 corn tortillas

   For sauce :

¼ cup sour cream

1 lime, juiced

Tabasco

Salt and pepper

   For garnish :

Red cabbage, thinly sliced

Chopped green onions

Fresh cilantro

*For garnish I use as much as needed…no specific amount

/ / /

Preheat grill to medium-high heat. Place fish in appropriate size dish. Whisk together oil, lime juice, ancho and cilantro. Pour over fish and let marinate for about 15-20 minutes.

While fish marinates, chop ingredients for garnish (red cabbage, green onions, and cilantro). The sauce can be prepared as well. In a small bowl, combine sour cream, lime juice and a few dashes of Tabasco. I’m quite generous with the Tabasco. I like a bit of kick ; ). Season with salt and pepper. Mix well. The consistency should be that of a sauce. Add more lime juice if needed.

Remove fish from the marinade and place onto a hot grill, flesh side down. Grill the fish and flip as needed. Grill until fish flakes with a fork.

Place tortillas in a skillet and warm for about 20 seconds. To keep tortillas warm, wrap in a towel or place in a tortilla warmer. (If time allows, tortillas can be warmed while fish is being grilled).

Divide fish among tortillas and garnish with any or all of the garnishes. Now, gather ‘round and enjoy!