11 Fish Taco Recipes to Enjoy Alfresco This Summer

Fish Tacos with Cilantro Slaw and Mango Habanero Salsa

11 Fish Taco Recipes to Enjoy Alfresco This Summer

I created this Fish Tacos recipe for Drew’s, maker of all-natural salad dressings and marinades, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!

Fish Tacos with Cilantro Slaw and Mango Habanero Salsa.

This is the perfect end-of-summer meal. Fresh, flavor-packed and light enough so you still have room for dessert at the local ice cream shoppe! Priorities :).

Fish tacos are one of our favorite dinners. We love that you can switch up the ingredients, what you’re in the mood for. And, everyone can build their own tacos, which makes it an easy-to-please, fun dinner.

You can either bake, pan fry or grill the white fish (we grilled the fish here); use corn or flour tortillas – or lettuce wraps (I prefer flour, Adrian s corn) and use any kind of cabbage or slaw – red, green, etc (we made a cilantro slaw).

Then, of course, choose your favorite salsa … it’s a given we’d use of the many yummy Drew’s Salsa – in this case Mango Habanero, which has just the right amount of heat from habanero peppers vs. sweet from the mango.

Add your avocado or guac, some sort of onion (red or scallions), Greek yogurt or sour cream – and serve taco bar style.

Because this weekend is the unofficial end to summer (where did it go?????!), make these fish tacos with the freshest fish you can get your hands on, to savor summer just a little bit longer. We’re going to.

Enjoy them al fresco and serve them with ice cold Coronas. Or, in my case, I’ll be drinking a glass of Sauvignon Blanc.

Cheers to an endless summers … !

Fish Tacos with Cilantro Slaw and Mango Habanero Salsa

Ingredients

  • • 1 lb haddock (or other white fish) filet, skinned
  • • ½ cup cilantro, roughly chopped
  • • 2 ½ cups green cabbage, thinly sliced
  • • ½ red onion, diced
  • • 1 avocado, thinly sliced
  • • 3 Tbsp extra virgin olive oil, divided into 1 and 2 Tbsp
  • • 2 limes (1 halved and used for the cabbage slaw, 1 cut into wedges for serving)
  • • 1 cup shredded cheddar cheese
  • • ½ cup plain whole milk yogurt
  • • 1 cup Drew’s Organic Mango Habanero Salsa
  • • 12 small corn or flour tortillas
  • • Salt
  • • Pepper

Instructions

  1. Pat fish dry and season with salt and pepper on both sides. Set aside.
  2. Meanwhile, make slaw by combining cilantro, green cabbage, red onion, the juice of 1 lime, 2 Tbsp extra virgin olive oil and salt and pepper to taste. Toss slaw and set aside.
  3. Preheat remaining 1 Tbsp olive oil in a non-stick pan over medium high heat.
  4. When oil is hot, add fish and reduce heat to medium.
  5. Pan fry fish for 4-5 minutes on each side, depending on thickness of filet, or until opaque and flaky. Remove fish from heat.
  6. Let fish cool slightly then flake and place in a bowl.
  7. Heat tortillas, wrapped in a clean kitchen towel, for 30 seconds in the microwave.
  8. Place tortillas on a plate.
  9. Assemble tacos by laying tortillas with fish, cilantro slaw, avocado, cheddar cheese and salsa. Serve with plain yogurt, lime wedges and additional salsa.

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https://www.jennyshearawn.com/fish-tacos-with-cilantro-slaw-and-mango-habanero-salsa/

Source: https://www.jennyshearawn.com/fish-tacos-with-cilantro-slaw-and-mango-habanero-salsa/

Fish Tacos Recipes | Easy Made Meals For The Family (make in no time)

11 Fish Taco Recipes to Enjoy Alfresco This Summer

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Just about everybody loves tacos and if they don’t, maybe it’s because they haven’t tried fish tacos. They are versatile and super fun to eat. Plus, they can be an easy meal to cook when you’re short on time.

Baja California is often considered the home of the fish taco. This peninsula in northwestern Mexico seems to have inspired a new wave of taco making that has traveled across the border to California and the rest of the United States, as well as the world.

Fish tacos can be a delicious way to increase the amount of fish in your diet and can be a good meal idea to encourage kids to eat fish.

Inspired by the region where it all began, this fish taco recipe can let you taste a little bit of Baja California in your own home, no matter how far from Mexico you might be. These tacos are easy to make and can even be reheated later if you can manage not to eat them all at once. 

  • Rock cod or sea bass fillets
  • Almond meal
  • Cornmeal
  • Sea salt
  • Cayenne pepper
  • Garlic powder
  • Black pepper
  • Chickpea flour
  • Eggs
  • Olive oil
  • Cabbage
  • Corn tortillas
  • Pico de gallo

White Dill Sauce Ingredients:​​​

  • Greek yogurt
  • Milk
  • Lime juice
  • Jalapeno pepper
  • Cayenne pepper
  • Oregano
  • Sea salt
  • Cumin
  • Dill
  • Garlic powder

Click here to check out the full recipe and method.

Add a touch of tequila to your tacos with this fantastically zesty recipe for Tequila Lime Fish Tacos. These could be ideal to serve up at an al fresco dinner party with friends or even to give a little kick to your midweek meals.

  • Tilapia fillets
  • Olive oil
  • Tequila
  • Agave syrup
  • Lime
  • Garlic
  • Chili powder
  • Salt
  • Pepper
  • Corn or flour tortillas
  • Sour cream
  • Avocado
  • Sriracha
  • Cabbage
  • Cilantro

Pickled Onions Ingredients:

  • Red onion
  • Rice vinegar
  • Salt

Check out this flavorsome recipe here.

These delicious blackened fish tacos may just become one of your weekly must-haves at the dinner table. They are easy and quick to make, not to mention packed with flavor. Great for weekend family dinners when you want something a little more fun and exciting.

  • Tilapia fillets
  • Smoked paprika
  • Garlic powder
  • Oregano
  • Onion powder
  • Cumin
  • Salt
  • Brown sugar
  • Cayenne pepper
  • Canola oil
  • Corn tortillas

Avocado-Cilantro Sauce Ingredients:

  • Sour cream
  • Avocado
  • Cilantro
  • Lime
  • Jalapeno
  • Salt
  • Red cabbage
  • Green cabbage
  • Onion
  • Cilantro
  • Lime

Find the full recipe here.

Take your salmon cooking to the next level with these amazing salmon tacos, combining sweet and spicy flavors with the health benefits of salmon. You could transform your family barbecue by choosing to grill these outdoors for a flavor-filled taste of summer.

  • Salmon fillets
  • Olive oil
  • Chili powder
  • Paprika
  • Onion powder
  • Garlic powder
  • Salt
  • Pepper
  • Thyme
  • Basil
  • Oregano
  • Flour tortillas

Pineapple Avocado Salsa Ingredients:

  • Pineapple
  • Tomatoes
  • Red onion
  • Avocados
  • Cilantro
  • Lime
  • Salt
  • Pepper

Get this tasty taco recipe here.

Renowned for its fish tacos, the city of Ensenada, in Baja California, Mexico is thought to be where the modern Baja fish taco originated, featuring fish (often battered), a creamy sauce, as well as a bit of a spice kick. This tasty recipe pays homage to its origins so you can recreate these awesome Mexican flavors at home.

  • Fish fillets
  • Garlic
  • Salt
  • Oregano
  • Black pepper
  • Yellow mustard
  • Chicken stock
  • Beer/sparkling water/water
  • Baking powder
  • All purpose flour
  • Vegetable oil
  • Mayonnaise
  • Sour cream
  • Milk corn tortillas
  • Cabbage
  • Salsa or hot sauce
  • Limes

Make these delicious tacos at home by following the full recipe here.

So, shrimp may not technically be a fish but it is a shellfish and just as delicious in tacos. But the good news is, if you didn’t want to use shrimp, you could substitute it for your favorite white fish for fantastic Indian inspired fish tacos.

  • Shrimp or white fish
  • Turmeric
  • Cumin
  • Paprika
  • Coriander
  • Garlic powder
  • Salt
  • Black pepper
  • Tortillas
  • Oil

Avocado Salsa Ingredients:

  • Avocados
  • Cherry/grape tomatoes
  • Limes
  • Garlic
  • Jalapeno
  • Cilantro
  • Olive oil

Click here to check out this great recipe.

This recipe for Chipotle Salmon Tacos is quick and easy to make; ready in around 15 minutes, so can be ideal for a busy weeknight. You can even prepare your fish and sauce a day or two beforehand if you’re really pressed for time.

  • Salmon
  • Garlic powder
  • Chipotle seasoning
  • Butter
  • Corn tortillas
  • Salt
  • Pepper

Cilantro Lime Crema Ingredients:

  • Sour cream
  • Cilantro
  • Lime
  • Salt
  • Pepper

Check out the entire recipe here.

Combine the flavors of New England with the cuisine of Mexico and you might just get lobster tacos. These easy to make tacos feature a nod to one of the East Coast’s favorite shellfish, combining it with fresh flavors, crunchy textures and, of course, the fun that comes with eating tacos.

  • Cooked lobster
  • Cumin
  • Brussels sprouts
  • Cilantro
  • Lime juice
  • Vegetable oil
  • Garlic
  • Tortillas
  • Guacamole
  • Mango habanero sauce or hot sauce

Get the recipe here to make these at home.

Southern California, and particularly San Diego, is known for its fish tacos, which is not surprising considering its proximity to the Mexican border. These California Fish Tacos are a healthy take on a classic, featuring a simple grilled fish with a fresh, crunchy slaw. Ideal for a quick, healthy lunch.

  • Cod fillets
  • Corn tortillas
  • Olive oil
  • Red bell peppers
  • Green cabbage
  • Olive oil
  • Apple cider vinegar
  • Lemon juice
  • Oregano
  • Salt
  • Pepper

Find this fresh Californian taco recipe here.

These Spicy Fish Tacos can be the ideal meal when you’re short on time: they take just 15 minutes to make and you can use any white fish you . Plus, you can even use a store-bought chipotle mayo.

  • White fish fillets
  • Cumin
  • Chili powder
  • Garlic powder
  • Salt
  • Pepper
  • Olive oil
  • Tortillas
  • Chipotle mayonnaise
  • Limes
  • Tomato
  • Red cabbage
  • Cilantro

Check out the recipe for yourself here.

If you love those flavors of Southern Louisiana then these Cajun Fish Tacos could be worth a try. The recipe features a delicious homemade sauce and a tasty homemade pico de gallo that can be a great addition to plenty of other meals you might want to make.

  • White fish
  • Flour tortillas
  • Lettuce
  • Sour cream or yogurt
  • Cumin
  • Coriander
  • Paprika
  • Garlic powder
  • Onion powder
  • Cayenne
  • Thyme
  • Oregano
  • Salt
  • Black pepper
  • Sugar

Avocado Cilantro Sauce Ingredients:

  • Avocados
  • Plain yogurt
  • Cilantro
  • Garlic
  • Olive oil
  • Cumin
  • Salt
  • Pepper

Pico De Gallo Ingredients:

  • Tomatoes
  • White onion
  • Garlic
  • Cilantro
  • Jalapenos
  • Limes
  • Salt
  • Pepper
  • Sugar

Find the entire recipe and method here.

We hope you found these recipes as mouth-watering as we did.

It’s probably time to go cook up some fish tacos now after all those hunger-inducing recipes. Let us know which recipe you try out. Or maybe you have one of your own that you’d to tell us about?

Fish tacos can be a fun and tasty way to add more fish to your family’s diet and a great way to join in on the excitement of Taco Tuesday.

Encourage your friends and family to start making these delicious seafood tacos by sharing this list with them. 

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  • January 15, 2020
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Source: https://kayakguru.com/11-fish-tacos-recipes/

Spicy Shrimp Tacos with Grilled Pepper Sauce

11 Fish Taco Recipes to Enjoy Alfresco This Summer

These spicy shrimp tacos are relatively healthy and bursting with flavor!

Tacos are a quintessential alfresco dinner choice. Who can say no to a Taco Tuesday on the patio – especially if there are margaritas involved.  In the summer, when the garden is overflowing with cilantro, tomatoes,  peppers, and other key taco ingredients, I’m constantly dreaming up new taco recipes. We probably have tacos at least once a week.

Sometimes we pick them up from our favorite taco truck or District Tacos but more often than not, we make our own.  Over the years I’ve experimented with chicken tacos, beef tacos, fish tacos, shrimp tacos, and more. I’ve also had fund experimenting with different sauces and salsas. These spicy shrimp tacos in a roasted pepper sauce are one of my favorite creations.

They take a little work to assemble but it’s well worth it in my opinion.

Skip to Recipe

On Making Great Tacos

I think the secret to awesome tacos rests in the sauces, salsas, and garnishes we add to them. A lot of the time I cook my taco meat with very simple seasonings – especially in the summer when we are grilling fish, shrimp, and pork. A little salt, pepper, olive oil, and lime juice is all you really need when you have fresh salsas, sauces, and garnishes bursting with flavor.

Pick 3-4 fresh garnishes:

Fresh garnishes such as cilantro, lime wedges, avocado slices, slaw, or pickled onions add bold flavor  and texture to your tacos. Pick a few that work well together and serve them on the side in little dishes so everyone can garnish their taco as they desire.

Each garnish adds to your prep time and cost so don’t over do it. I usually include one bigger or “main” garnish (e.g., avocado slices or guacamole, grilled peach slices, grilled peppers or onions, some kind of slaw etc.) and then several little garnishes (e.g.

, chopped cilantro, lime wedges, diced onion or tomato).

Make a Homemade Sauce or Salsa

A fresh and flavorful sauce or salsa can really elevate your tacos to the next level. For sauces, I usually use a base of Greek yogurt to keep things on the healthy side. Then I add a blend of citrus juice and zest, herbs, and whatever main ingredient I’ve chosen (poblano peppers, chipotle peppers, etc.

) along with a few other things. For salsas, I to add lots of fresh herbs, citrus, onion, tomatoes, and/or some kind of fruit. We love peach and mango salsas in the summer. Again, you don’t need a ton of ingredients – just a few that work well together. I usually make a sauce or a salsa – you don’t need both.

The main ingredient in these tacos is shrimp. We use the bite size (31-40 count) easy peel (or pre-peeled shrimp). Previously frozen works just fine.

I pop the shrimp on skewers to make grilling easy and salt and pepper them. Then I brush them with a little olive oil mixed with lime juice. They only take about 6 minutes on the grill.

You can warm your tortillas on the grill while the shrimp cooks.

I use 4 garnishes for these tacos: cilantro, pickled red onion, avocado slices, and shredded cabbage. I bring each to the table in small dishes so everyone can build their tacos how they .

 The sauce in this recipe is adopted from the Sprouted Kitchen’s saucy fish taco recipe. It’s a great sauce and I’ve been riffing on it all summer with different herbs and pepper mixtures. The sauce is really the only part of this recipe that takes any time.

This works out well because you can do all the other prep work while you grill the peppers.

Looking for a drink to pair with your spicy shrimp tacos? Try these limey caipirinhas!

These fresh ingredients go in my spicy shrimp tacos!

I grill the poblano and jalapeno peppers to make a spicy, smokey, roasted pepper sauce. It takes about 15 minutes to blacken your peppers on the grill. You can do all the other prep work while they grill and rest.

Place all sauce ingredients in the food processor. When the peppers are peeled, toss them in and blend.

Once the sauce is ready you can toss your shrimp on the grill. They cook quickly.

Carry your grilled shrimp, tortillas, garnishes, and sauce to the table and start making tacos!

Print

This recipe takes a bit of assembly but it’s not difficult at all. You can prepare the garnishes, and shrimp in the time it takes the peppers to grill. Then you just have to blend the sauce on pop the shrimp on the grill for a few minutes. It usually take me around 45 minutes from start to finish.

Scale

  • 2 lbs bite size (31– 40 cnt) shrimp, peeled, deviened, and tails removed
  • flour tortillas
  • 1/8 cup oil oil
  • 2 limes
  • salt and pepper
  • 3 cups green cabbage, shredded
  • 1 avocado, sliced
  • 1/2 red onion, diced
  • 1 large bunch cilantro, set aside a few tablespoons for garnishing tacos
  • 3 garlic cloves, peeled
  • juice and zest of 2 limes
  • 1/2 cup full fat Greek yogurt 
  • 1/2 cup pine nuts
  • 1 tbps olive oil
  • 2 poblano peppers
  • 1 jalepano pepper
  • Salt and pepper to taste
  • Heat your grill to medium/high. 
  • Lightly oil the poblanos and jalepano pepper. Place them on grill directly over heat. Grill each side until blackened (approx 8 minutes). When finished, remove peppers from grill and transfer them to gallon ziplock bag. Seal bag and let sit for 10 mintues (this makes them easier to peel).
  • While your peppers cook and rest, prepare the shrimp. Pat shrimp dry and skewer them. Sprinkle both sides with salt and pepper to taste. In a small bowl combine the 1/8 cup olive oil and juice of 1 lime. Stir to combined and then brush over shrimp. Set aside to grill when sauce is done.
  • Put your diced onion in a small bowl. Squeeze juice of the first lime over onion and stir. The lime juice will pickle the onions.
  • Finely slice or shred your green cabbage. Place in small bowl for serving.
  • Cut the avocado into thin slices. Place in a small dish for serving.
  • Roughly chop about 3 tablespoons of cilantro to serve as garnish for the tacos. Place in a small dish.
  • Chop the second lime into wedges and place on small dish for serving.
  • Combine the bunch of cilantro, lime juice and zest, greek yogurt, pinenuts, and olive oil in base of food processor or blender. Remove your peppers from the ziplock back. Remove their stems and seeds and peel away the blackened skin. It’s ok if you don’t get it all. Add the peppers to the food processor and blend until combined into creamy sauce. Taste and season with salt and pepper to taste. Transfer sauce to small bowl for serving.
  • One the sauce is ready, you can toss the shrimp on the grill. They will cook pretty quick (approx 3 minutes a side). Keep an eye on them as cook time will vary with grill temperature. While you are grilling the shrimp, you can also toss a few tortillas on the grill. The goal is just to warm them up a bit and get some light grill marks.

Source: https://diningalfresco.com/spicy-shrimp-tacos/