Recipes for Fish Tacos

Like so many other traditional Mexican foods, tacos too have become popular almost all over the world. These crisp or soft shells can be filled with a wide variety of stuffing, which is just one of the reasons for the popularity of the dish. They may be stuffed with beef, chicken, seafood, vegetables and cheese, and served along with a garnish of salsa, cilantro, tomatoes, onions and lettuce. Fish tacos are a great party food and one of my favorites. Fish and tacos, what's not to love? One of my favorite fish tacos recipes is taco shells filled with tuna salad, not only because it tastes wonderful, but because it is also very nutritious and healthy. In a majority of recipes, fish such as tilapia, halibut, mahi mahi or orata are used. However, some recipes also use haddock, cod or whiting.

Grilled Fish Tacos
Ingredients

Tacos:

• 8 flour tortillas
• cup canola oil
• cup chopped fresh cilantro leaves
• 1 lime, juice
• 1 jalapeno, coarsely chopped
• 1 tbsp ancho chili powder
• 1 pound white flaky fish, such as mahi mahi or orata

Garnish:

• Thinly sliced red onion
• Shredded white cabbage
• Chopped cilantro leaves
• Hot sauce
• Thinly sliced green onion
• Crema or sour cream
• Pureed Tomato Salsa

Directions

This is widely reputed to be the best fish tacos recipe out there. Start by warming the grill to medium-high heat. In a small bowl, combine oil, lime juice, ancho, jalapeno and cilantro and whisk them together. Transfer the fish to a medium size dish and pour the oil mixture over it. Cover it with plastic wrap and set it aside for 15 to 20 minutes. Take off and discard the plastic wrap and carefully place the fish (flesh side down) onto the hot grill. Cook the fish for 4 minutes on one side. Then, carefully turn it over, and grill on the other side for 30 seconds and remove. Let the fish sit for 5 minutes, and when it's cooled enough to handle, flake it using a fork. Grill the tortillas for 20 seconds. Put equal amounts of fish in each tortillas and garnish according to your preference. This recipe yields 6 to 8 servings. Serve with pureed tomato salsa.

Tilapia Fish Tacos
Ingredients

• 1 pound tilapia fish
• 1 tbsp olive oil
• tsp ground cumin
• 1 cup shredded lettuce
• tsp chili powder
• 1 small avocado, diced
• Juice of 2 limes, divided
• 2 tbsp chopped onion
• Salt and pepper
• 2 tbsp chopped fresh cilantro
• 8 corn tortillas

Directions

Place the skillet over medium-high heat. Combine cumin, salt, pepper and chili powder (according to how much you can handle) in a small bowl and sprinkle it onto fish. Pour the olive oil and juice of 1 lime on to the fish. Transfer the fish to the skillet and cook until golden on both sides. When done, remove the fish to a plate. In a medium bowl, mix together the avocado, juice of 1 lime, onion, cilantro, salt and pepper. Use an ungreased nonstick pan to warm tortillas, and wrap them in a paper towel to keep them warm. Distribute the tilapia between the tortillas, over it add a dollop of the avocado mixture in each tortilla and mix it off with shredded lettuce. Serve along with salsa of your choice.

Fish Tacos with Mango Salsa
Ingredients

• 1 pound fish, swordfish or halibut steaks
• 1 tbsp lime juice
• tsp Jamaican jerk seasoning
• 1 medium onion, green
• 8 medium flour tortillas
• 1 medium jalapeno pepper
• 2 cups spinach
• 2 tbsp cilantro, fresh
• 1 large mango
• 1 small cucumber
• 1 large tomato

Directions

Add 1 large mango, peeled, seeded, and chopped, 1 large tomato, seeded and chopped, 1 small cucumber, seeded and chopped, 2 tablespoons snipped fresh cilantro, 1 jalapeno pepper, seeded and chopped, 1 thinly sliced green onion and 1 tablespoon lime juice together in a large bowl and toss. Chill the mango salsa until serving time.

This easy fish tacos recipe takes all of 25 minutes to put together. If the fish is frozen, you'll need to thaw it first. Rinse the fish and use paper towels to dry it. Slice it crosswise into '' slices and rub some Jamaican jerk seasoning onto it. Brush a grill basket with oil and place the fish in it. Grill it on the rack of an uncovered grill directly over medium-hot coals for 4 to 5 minutes, and then turn it halfway, and grill for another 4 to 5 minutes. Wrap the tortillas in a foil and heat them at the edge of the grill for 10 minutes, turning occasionally. Flake the fish with a fork and fill the warm tortillas with spinach, fish, and mango salsa.

The above recipes present just a few of the many ways to prepare this wonderful food. Come up with your own recipes, by using your favorite fish and salad to stuff the taco shells.