Best 3 Summer Garden Fish Tacos Recipes

SUMMER GARDEN FISH TACOS

Steps:

• Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once., Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.

FISH TACOS

Steps:

• For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Chop the jalapeno in half and remove the seeds and inner membrane (use gloves when handling the jalapeno). Dice the jalapeno into small pieces. Cut the tomatoes into 1/8- by 1/8-inch pieces. Cut the lime in half and squeeze the juice into the mix. Add the salt and pepper. Let all the ingredients sit and marinate for at least 30 minutes.
• For the cilantro lime sauce: Mix the mayonnaise, sour cream, cilantro, lime juice, garlic powder and onion powder together and let marinate for at least 30 minutes.
• For the corn tortillas: Place the corn flour in a mixing bowl. Add the salt and pepper. Slowly add the water while mixing the dough with your hands until it becomes a tad bit softer than a "play dough" consistency. Break off the dough into twenty-four 1/4-inch round balls. Flatten the dough using a tortilla press that has been lined with a ziptop bag on each side. Remove the dough and place directly onto a skillet that has been lightly oiled and heated to 350 degrees F. When you notice the dough just beginning to show stress cracks, about 3 minutes, flip it and cook an additional 5 minutes. Remove from the heat and stack with paper towels in between each tortilla.
• For the blackening seasoning: Combine the oregano, thyme, smoked paprika, cayenne pepper and white pepper in a bowl and mix together.
• For the fish: Cut your fresh fish into small cubes about 1/4- by 1/4-inch. Sprinkle liberally with 1/2 tablespoon of the blackening seasoning. Heat the oil in a pan over medium-high heat. Add the fish to the pan and saute for 1 minute. Add the garlic to the pan and continue to saute for about 45 more seconds. Add the wine and cilantro. Finish cooking about 1 more minute.
• Reheat the tortillas if necessary, remove from the heat and add some lettuce, cooked fish, cilantro lime sauce and pico de "guyo". Serve 3 per plate. Enjoy!

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!