A Few Fish Tacos

Our Permanent Collection of CC Member's Favorite Recipes....
Post Reply
User avatar
Posts: 8157
Joined: Mon Jun 23, 2008 12:14 am

A Few Fish Tacos

Post by falvegas » Fri Jan 17, 2014 8:09 pm

FISH TACOS #1- Tacos de Pescado

Easy Recipe; made with a firm White Fish and served on warm Flour Tortillas with Guacamole. Serve open faced or simply street vendor style [folded].

6 Flour Tortillas, can use Corn Tortillas [about double]
1-Lb. Firm Fish; Snapper, Rockfish, Sea Bass, Cod
2-Tbs Fresh Lemon Juice
Sea Salt & Fresh Ground Pepper to taste
2 Garlic Cloves, minced
2-Tbs. Vegetable or Peanut Oil
Guacamole [recipe follows], Sour Cream, Sour Cream, Finely shredded Lettuce or Cabbage, and Lemon wedges.

* Wrap Tortillas in Foil and Warm at 325 Deg, then reduce heat and keep warm.
* Clean whole Fish and Pat Dry. Rub 1-Tbs of the Lemon Juice over the fish, and sprinkle with Salt, Pepper, and Minced Garlic.
* Heat a Heavy or Cast Skillet on high [almost smoking] ~2 minutes.
* Add oil to the Skillet then the Fish. Cook for 2 – 3 minutes on each side until Golden. Remove the fish to paper towels on a platter.
* Sprinkle the Fish with the remaining 1-Tbs Lemon Juice
* Spread a thin layer of shredded Cabbage or Lettuce on a warn tortilla.
* Cut fish into half finger size pieces and place in the center of warm Tortillas, and Fold over Tortilla. Serve Tacos on plates topped with Guacamole and Sour Cream
NOTE: Can also be served Open Face with the Guacamole % Sour cream on top.

Fish Tacos #2 (Tacos de Pescado)
More Traditional Recipe with marinated Fish, Grilled or Fried, and served with optional Bell Pepper/Onion and Chilies or Guacamole or Mango/Papaya.

1- Lb. firm-flesh fish fillets, about 1 inch thick; Cod, Snapper, Rockfish, Sea Bass
1/4 - Cup mixed Tequila, plus Lime Juice [or lemon juice)
2- Tbs. Lime juice or Lemon juice
1- fresh Jalapeno or Serrano chile pepper, seeded and finely chopped
2- cloves garlic, minced
¼ - Tsp. ground cumin
1-1/2 Cups fine Shredded Lettuce or Cabbage
8 – eight inch Flour Tortillas
Snipped fresh cilantro (for garnish]
Lime Slices [for garnish]

1- Cup chopped Red or Green Bell Peppers
1- Red Onion, halved and thinly sliced strips from crescents
Some Diced Mango or papaya
Guacamole [Recipe follows]

* Make Marinade : Stir together tequila, lime juice, chile pepper, garlic, and cumin into a bowl to marinate Fish.
* Pat Fish dry with paper towels. Place Fish in Marinade, cover and marinate in the refrigerator for 30 minutes, turning fish occasionally.
* Preheat oven to 325 deg. Wrap tortillas tightly in foil and heat ~ 10 minutes (til heated through). Turn off oven and keep Tortillas warm.
* Cook Fish: Fish can be cooked in a skillet of hot oil [See Fish Tacos #1], OR under a broiler, OR on a BBQ.
Broiler: Drain Marinade from Fish, Pat Fish dry, and place on greased unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Using a wide spatula, carefully turn fish. Broil for 3 to 5 minutes more or just until fish flakes.
Grill: place fish in a greased wire grill basket. Grill on uncovered grill over medium coals for 8 to 12 minutes or until fish flakes easily. For Gas grill, Place fish in grill basket, preheat to medium, cover and grill as previous.
Note: Fish can also be seasoned-floured or battered and fried [See Fish Tacos Baja Style]

* Serve: Break Fish into 1/2-inch chunks. Assemble Tacos: divide lettuce among warm tortillas, placed on half of each tortilla. Top the lettuce with fish chunks, Chopped Chiles, and sweet peppers & red onion [if using]. top with Guacamole. Fold tortillas in half over filling. If desired, serve with cilantro and/or mango slices.

Fish Tacos #3 - Baja Style
This is my favorite, more west coast

2 lbs firm meaty fish (cod, snapper, Snapper, Rockfish, Sea Bass etc.)

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/2 teaspoon dry mustard
1/2 teaspoon dried Mexican oregano, rubbed to a powder
Kosher or Sea Salt
1/2 teaspoon fresh ground black pepper
12 ounce bottle cold beer, or watered - 4 Oz. Tequila, and more to thin batter if necessary
Freshly squeezed Lime Juice
Vegetable or Peanut Oil (for deep frying)

Creamy Sauce
3/4 cup mayonnaise
1/4 cup low-fat yogurt
1/2 teaspoon minced garlic
1 tablespoon chopped cilantro
Few Dashes Jalapeno Hot Sauce [optional]

For Serving
Corn or Flour tortillas, warmed
Guacamole (avocado smashed with a little lime juice and salt)
lime wedges
Shredded Green Cabbage or Lettuce
Salsa of choice or Pico de Gallo
Cilantro leaf (optional)
Chopped white or Green onion (optional)


* Make the Batter: Whisk the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoon salt, and pepper until well blended. Stir in the Beer/Liquor until there are no lumps. (Batter may be made several hours ahead and refrigerated).

• Trim the fish of all blood, skin, and bones. Cut into pieces the size and shape of your Thumb. Sprinkle with a few drops of lime juice and a little salt. (If not using immediately, wrap and refrigerate).
• Pour the oil into a deep, wide pan to a depth of 1-1/2 to 2 inches and heat to 350 degrees. Use a thermometer, or drop a bit of batter into the oil; it should rise up quickly surrounded by little bubbles.
• Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of fish. The batter should be like medium-thick pancake batter, coating the fish easily, dripping very little. Add a little beer if the batter seems too thick.
• Add all fish to the batter. Using tongs or chopsticks, swish each piece to make sure it is thoroughly coated, then lift out of the batter, let it drip once, and lay the fish gently into the hot oil. Cook a few pieces at a time until they float and the batter is set but still very light in color.
• Remove the fish to a rack to drain; reserve the frying oil.
• When ready to serve, reheat the oil to 350-360°F and refry the fish a few pieces at a time until crisp and golden brown.
To serve, hold a tortilla in your hand and add a spoonful of guacamole. Top with fish and squeeze lime over the whole thing. Then add the Sauce, Salsa, Shredded Cabbage or Lettuce, Cilantro and Onion as desired.

Image Image

For ~12 ounces

3 Large Ripe Avocados, peeled & Pitted
2-Tbs Fresh Lime Juice
1-Ripe Tomato, diced
2-Scallions finely chopped
2-Anaheim or New Mexico Green Chiles, finely chopped. Can either roast your own or buy them in a can already roasted, even chopped.
1-Jalapeno Chile, seeded and Minced
¼ Cup Sour Cream [If uSour Cream in Tacos, this can be omitted]
Sea Salt to Taste

* In a bowl, Mash the Avocados with the Lime Juice
* Stir in the Tomatoes, Green Onion, Chiles, and Sour Cream
* Taste for Seasoning and salt as needed.
Notes: can add some Tabasco or Cholula Jalapeno [green] Hot Sauce to taste. Sometimes I add minced Cilantro to the mixture.

If storing, store in the refrigerator with the Avocado Pit pressed into the Guacamole (or) sprinkle the top with a little lime or lemon juice to keep it from discoloring.

User avatar
Posts: 26516
Joined: Sat Oct 28, 2006 7:22 pm
Location: What?

Re: A Few Fish Tacos

Post by StarryNightDave » Sat Jan 25, 2014 12:50 pm

I will have to try these!

User avatar
Posts: 22018
Joined: Sun Oct 29, 2006 3:26 pm
Location: Je suis Charlie

Re: A Few Fish Tacos

Post by Fatherducque » Sat Jan 25, 2014 1:43 pm

I think I need to get some redfish!!!

User avatar
Posts: 8157
Joined: Mon Jun 23, 2008 12:14 am

Re: A Few Fish Tacos

Post by falvegas » Sat Jan 25, 2014 9:31 pm

Ya, I wish I could get Redfish from the Gulf, so many great Luisianna cuisine dishes one can make from that fish ...even the blackened process yum!

Most of what we get on the west coast is snapper from the Pacific Ocean...not bad but not the same.

But one doesn't have to be too picky with Fish Tacos. Many restaurants us Telapia...what I call a fresh water low life fish not my favorite.

Post Reply