Best 2 Best Fish Tacos Recipes

In the culinary world, fish tacos stand out as a delectable fusion of flavors and textures. Originating from the sun-kissed beaches of Mexico, these tacos have captivated taste buds worldwide with their vibrant colors, zesty fillings, and crispy tortillas. Whether you prefer grilled, fried, or blackened fish, the possibilities for creating tantalizing variations are endless. Discover the art of crafting the ultimate fish taco by exploring a diverse selection of recipes, each offering a unique blend of ingredients and cooking techniques. Let's embark on a culinary journey to find the best fish taco recipe that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEST FISH TACOS

Best Fish Tacos image

Fast and easy, delicious fish tacos -- simply the best! When I have extra time, I like to add just a little cilantro, red onion, tomato, and avocado on top of mine with the lettuce, tomato, and crema!

Provided by Mandycu2172

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

2 limes, zested
1 cup packed cilantro leaves
3 cloves garlic
2 teaspoons ground cumin
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 fluid ounces tequila
1 pound tilapia fillets
2 tablespoons Mexican crema, or to taste
½ canned chipotle pepper in adobo sauce
kosher salt to taste
1 tablespoon olive oil
6 (8 inch) flour tortillas, warmed
½ head shredded lettuce
1 tomato, diced
1 lime, cut into wedges

Steps:

Place lime zest, cilantro, garlic, cumin, 1 1/2 teaspoons salt, and pepper in a small food processor bowl. Pulse until combined, about 20 seconds. Add tequila while mixture pulses.
Place tilapia fillets in a 1-gallon resealable plastic bag. Add the garlic mixture and move fish around to coat each fillet. Let sit at room temperature, 15 to 20 minutes.
Blend crema and chipotle pepper together in a food processor until smooth. Season with salt.
Heat an electric nonstick griddle to 375 degrees F (190 degrees C).
Brush griddle with olive oil. Cook fillets until just opaque and easily flaked with a fork, 3 to 4 minutes per side. Cut fish into strips and place in tortillas with lettuce and tomatoes. Top with the chipotle crema and serve with lime wedges on the side.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 34.6 g, Cholesterol 34.5 mg, Fat 9 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 833.1 mg, Sugar 2.3 g

ER'S BEST FISH TACOS IN THE WORLD!!

Er's Best Fish Tacos in the World!! image

Minimal and quick - less ingredients with tons of flavor!! Very fast and easy to make this receipt serves 2-3 people. But can scale to feed more This preps in three parts and can be ready to serve in as little as 20 min.

Provided by kellymo1982

Categories Lunch/Snacks

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

2 mahi mahi fillets
1 dash sea salt
1 dash black pepper
1 teaspoon olive oil
6 -8 corn tortillas
1/2 head green cabbage
4 tablespoons lime juice
1/2 cup real mayonnaise
1/3 red onion
1 tablespoon cilantro (dried is fine)

Steps:

Making the cabbage - Shred cabbage into a large mixing bowl and add 2 tablespoons limejuice, toss and let sit.
Making Shells - Using a Panini press, skillet or grill set on high heat, press and heat tortillas (two at a time or whatever will fit without overlapping) until tortillas are crisp yet still malleable. Remove from heat form into taco shell then set aside. Shells should be a balance of crispy and soft.
Making the Sauce - In a small mixing bowl combine mayonnaise, 2 tablespoons lime juice, cilantro and finely diced red onion. Mix until well-combined, let sit.
Making the Fish - Lightly coat fish in olive oil and season with sea salt and fresh cracked pepper. In the same device used to heat the tortillas, set to high heat and cook fish for 4-5min flipping after 3min. remove from heat, shred and place in serving dish.
Assembling your best Fish Taco - Recipe works best as a communal dining experience! Place all of the taco separates in the dinning area and allow each person to build their own taco.
The foundation - Take a taco shell a place a generous portion of shredded cabbage in the shell filling it ¾ of the way full.
Putting the fish in "Fish Taco" - Place a medium size portion of the shredded mahi mahi on top of the cabbage filling the remain free space in the shell.
The Top - Finally coat the top of the taco with the sauce... and Enjoy!

Tips:

Choose the right fish: White fish, such as cod, tilapia, and halibut, are all good choices for fish tacos. They are mild in flavor and flaky, which makes them easy to cook and eat.
Cook the fish properly: The fish should be cooked until it is opaque and flakes easily with a fork. Do not overcook the fish, or it will become tough and dry.
Use fresh, flavorful ingredients: The best fish tacos are made with fresh, flavorful ingredients. This includes using ripe tomatoes, crisp lettuce, and a flavorful salsa.
Don't be afraid to experiment: There are many different ways to make fish tacos. Feel free to experiment with different ingredients and flavors until you find a combination that you love.

Conclusion:

Fish tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy lunch or dinner, and they can also be served as an appetizer or party food. With so many different ways to make fish tacos, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give fish tacos a try. You won't be disappointed!