Fish Tacos: Difference between revisions

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==For the fish==
[[Category:Cooking]]
*5 talipia filates
[[Category:Fish Recipes]]
*olive oil
[[Category:Savory Recipes]]
*lemon pepper seasoning


==fish seasoning ==
{| class="wikitable" style="width: 100%; text-align: center; background-color: #f9f9f9;"
*1 tsp chilli powder
| '''Difficulty:''' Easy || '''Prep:''' 15 mins || '''Cook:''' 10 mins || '''Yield:''' 5-6 Tacos
*1 tsp peprika
|}
*1/2 tsp cumin
*1/2 tsp garlic powder
*1/2 tsp onion powder
*1/2 tsp salt
*1/4 tsp black pepper


==slaw==
== Nutritional Information ==
*2 cups shreadded cabbage
{| class="wikitable" style="width: 100%; text-align: center;"
*1/4 cup diced cilantro
! Calories !! Total Fat !! Cholesterol !! Sodium !! Protein !! Fiber
*1 tbsp lime juice
|-
*1 tsp honey
| ~280 kcal || 9g || 45mg || 680mg || 24g || 4g
*1/2 tsp salt
|}
*1/2 tsp black pepper
''*Estimates based on a serving of 2 tacos with corn tortillas.''
 
==Queso Fresco Crema==
1/2 cup queso fresco, crumbled
1 1/2 tbsp milk
1/2 tsp garlic powder
1/2 tsp paprika
 
==to serve==
tortillias
siriacha sauce
 
==Dircetions==
#cook the fish filetes in olive oil, sprinkle each side generously with the lemon pepper
#mix up the other fish seasonings
#when the fish is done mix it all up in a bowl with the fish seasonings
#make the slaw
#make the queso fresco crema
#dish it out
 
== Fish Tacos with Queso Fresco Crema ==
 
{| class="wikitable" style="width: 100%; text-align: center; background-color: #f9f9f9;" | '''Difficulty:''' Easy || '''Prep:''' 15 mins || '''Cook:''' 10 mins || '''Yield:''' 5-6 Tacos |}
 
== Nutritional Information == {| class="wikitable" style="float: right; margin-left: 15px; width: 280px;" |+ '''Per Serving (2 Tacos)''' |- ! Nutrient !! Amount !! % Daily Value* |- | '''Calories''' || 280 kcal || 14% |- | '''Total Fat''' || 9g || 12% |- |    Saturated Fat || 3g || 15% |- | '''Cholesterol''' || 45mg || 15% |- | '''Sodium''' || 680mg || 30% |- | '''Total Carbohydrates''' || 26g || 9% |- |    Dietary Fiber || 4g || 14% |- |    Total Sugars || 2g || 4% |- | '''Protein''' || 24g || 48% |- | colspan="3" style="font-size: 0.8em; color: #555; border-top: 1px solid #ccc;" | *Percent Daily Values are based on a 2,000 calorie diet. Estimates include corn tortillas. |}


== Ingredients ==
== Ingredients ==


=== For the Fish === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Tilapia fillets || 5 || |- | Olive oil || 1-2 tbsp || For pan frying |- | Lemon pepper seasoning || As needed || |}
=== For the Fish ===
{| class="wikitable" style="width: 50%;"
! Item !! Quantity !! Notes
|-
| Tilapia fillets || 5 ||  
|-
| Olive oil || As needed ||  
|-
| Lemon pepper seasoning || As needed ||  
|}


=== Fish Seasoning === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Chili powder || 1 tsp || |- | Paprika || 1 tsp || |- | Cumin || 1/2 tsp || |- | Garlic powder || 1/2 tsp || |- | Onion powder || 1/2 tsp || |- | Salt || 1/2 tsp || |- | Black pepper || 1/4 tsp || |}
=== Fish Seasoning ===
{| class="wikitable" style="width: 50%;"
! Item !! Quantity !! Notes
|-
| Chili powder || 1 tsp ||  
|-
| Paprika || 1 tsp ||  
|-
| Cumin || 1/2 tsp ||  
|-
| Garlic powder || 1/2 tsp ||  
|-
| Onion powder || 1/2 tsp ||  
|-
| Salt || 1/2 tsp ||  
|-
| Black pepper || 1/4 tsp ||  
|}


=== Slaw === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Shredded cabbage || 2 cups || |- | Diced cilantro || 1/4 cup || |- | Lime juice || 1 tbsp || |- | Honey || 1 tsp || |- | Salt || 1/2 tsp || |- | Black pepper || 1/2 tsp || |}
=== Slaw ===
{| class="wikitable" style="width: 50%;"
! Item !! Quantity !! Notes
|-
| Shredded cabbage || 2 cups ||  
|-
| Diced cilantro || 1/4 cup ||  
|-
| Lime juice || 1 tbsp ||  
|-
| Honey || 1 tsp ||  
|-
| Salt || 1/2 tsp ||  
|-
| Black pepper || 1/2 tsp ||  
|}


=== Queso Fresco Crema === {| class="wikitable" style="width: 50%;" ! Item !! Quantity !! Notes |- | Queso fresco || 1/2 cup || Crumbled |- | Milk || 1 1/2 tbsp || |- | Garlic powder || 1/2 tsp || |- | Paprika || 1/2 tsp || |}
=== Queso Fresco Crema ===
 
{| class="wikitable" style="width: 50%;"
=== To Serve ===
! Item !! Quantity !! Notes
 
|-
Tortillas
| Queso fresco || 1/2 cup || Crumbled
 
|-
Sriracha sauce
| Milk || 1 1/2 tbsp ||  
|-
| Garlic powder || 1/2 tsp ||  
|-
| Paprika || 1/2 tsp ||  
|}


== Directions ==
== Directions ==


=== 1. Preparation ===
=== 1. Preparation ===
# '''Mix Fish Seasoning:''' In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
# '''Make the Slaw:''' In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry.
# '''Prepare Crema:''' Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.


'''Mix Fish Seasoning:''' In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
'''Make the Slaw:''' In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit while you prepare the fish.
'''Mix Crema:''' Whisk together the crumbled queso fresco, milk, garlic powder, and paprika until smooth.
=== 2. Cooking the Fish ===
=== 2. Cooking the Fish ===
# '''Sear:''' Heat olive oil in a large skillet over medium-high heat.
# '''Season:''' Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
# '''Cook:''' Fry for 3-4 minutes per side until the fish is opaque and flakes easily.


'''Sear:''' Heat olive oil in a large skillet over medium-high heat.
=== 3. Finishing & Serving ===
'''Season:''' Place the tilapia fillets in the pan and sprinkle each side generously with the lemon pepper seasoning.
# '''Toss:''' Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated.
'''Cook:''' Fry until the fish is opaque and flakes easily with a fork (about 3-4 minutes per side).
# '''Assemble:''' Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.
=== 3. Final Assembly ===
 
'''Toss:''' Once the fish is done, transfer the fillets to a clean bowl. Add the pre-mixed fish seasonings and toss/mix until the fish is broken up and well-coated.
'''Serve:''' Portion the seasoned fish into tortillas. Top with the slaw, a drizzle of the queso fresco crema, and sriracha sauce to taste.

Latest revision as of 01:41, 8 February 2026


Difficulty: Easy Prep: 15 mins Cook: 10 mins Yield: 5-6 Tacos

Nutritional Information

Calories Total Fat Cholesterol Sodium Protein Fiber
~280 kcal 9g 45mg 680mg 24g 4g

*Estimates based on a serving of 2 tacos with corn tortillas.

Ingredients

For the Fish

Item Quantity Notes
Tilapia fillets 5
Olive oil As needed
Lemon pepper seasoning As needed

Fish Seasoning

Item Quantity Notes
Chili powder 1 tsp
Paprika 1 tsp
Cumin 1/2 tsp
Garlic powder 1/2 tsp
Onion powder 1/2 tsp
Salt 1/2 tsp
Black pepper 1/4 tsp

Slaw

Item Quantity Notes
Shredded cabbage 2 cups
Diced cilantro 1/4 cup
Lime juice 1 tbsp
Honey 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp

Queso Fresco Crema

Item Quantity Notes
Queso fresco 1/2 cup Crumbled
Milk 1 1/2 tbsp
Garlic powder 1/2 tsp
Paprika 1/2 tsp

Directions

1. Preparation

  1. Mix Fish Seasoning: In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper. Set aside.
  2. Make the Slaw: In a medium bowl, mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let this sit to allow the flavors to marry.
  3. Prepare Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until it reaches a smooth, drizzling consistency.

2. Cooking the Fish

  1. Sear: Heat olive oil in a large skillet over medium-high heat.
  2. Season: Add the tilapia fillets. Sprinkle each side generously with the lemon pepper seasoning.
  3. Cook: Fry for 3-4 minutes per side until the fish is opaque and flakes easily.

3. Finishing & Serving

  1. Toss: Transfer the hot fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are broken up into bite-sized pieces and evenly coated.
  2. Assemble: Serve in warm tortillas topped with the zesty slaw, a drizzle of the queso fresco crema, and sriracha sauce.
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