Fish Tacos: Difference between revisions

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#dish it out
#dish it out


== Fish Tacos with Queso Fresco Crema ==
Ingredients
{| class="wikitable" style="width: 100%; clear: both;" ! Item !! Quantity |- ! colspan="2" style="background-color: #f2f2f2;" | For the Fish |- | Tilapia fillets || 5 |- | Olive oil || As needed |- | Lemon pepper seasoning || To taste |- ! colspan="2" style="background-color: #f2f2f2;" | Fish Seasoning |- | 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 |- ! colspan="2" style="background-color: #f2f2f2;" | Slaw |- | 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 |- ! colspan="2" style="background-color: #f2f2f2;" | Queso Fresco Crema |- | Queso fresco, crumbled || 1/2 cup |- | Milk || 1 1/2 tbsp |- | Garlic powder || 1/2 tsp |- | Paprika || 1/2 tsp |- ! colspan="2" style="background-color: #f2f2f2;" | To Serve |- | Tortillas || As needed |- | Sriracha sauce || To taste |}


=== Ingredients ===
Directions
 
'''Prep Seasoning:''' Mix the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl.
{| class="wikitable" ! Category !! Item !! Quantity |- | rowspan="3" | '''For the Fish''' | Tilapia fillets || 5 count |- | Olive oil || As needed |- | Lemon pepper seasoning || To taste |- | rowspan="7" | '''Fish Seasoning''' | 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 |- | rowspan="6" | '''Slaw''' | 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 |- | rowspan="4" | '''Queso Fresco Crema''' | Queso fresco, crumbled || 1/2 cup |- | Milk || 1 1/2 tbsp |- | Garlic powder || 1/2 tsp |- | Paprika || 1/2 tsp |- | rowspan="2" | '''To Serve''' | Tortillas || As needed |- | Sriracha sauce || To taste |}
'''Make the Slaw:''' Mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let it sit while you cook.
 
'''Prep the Crema:''' Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until smooth.
=== Directions ===
'''Cook the Fish:''' Fry the tilapia in olive oil, seasoning both sides generously with lemon pepper until done.
 
'''Combine:''' Place the cooked fish in a bowl, add the fish seasoning mix, and toss until the fish is coated and broken up.
'''Prepare Seasoning:''' In a small bowl, whisk together the chili powder, paprika, cumin, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
'''Serve:''' Dish out into tortillas and top with slaw, crema, and sriracha.
'''Make the Slaw:''' Combine the shredded cabbage, cilantro, lime juice, honey, 1/2 tsp salt, and 1/2 tsp black pepper. Toss well and let sit so the flavors develop.
Nutritional Information
'''Prep the Crema:''' In a separate container, mix the crumbled queso fresco, milk, 1/2 tsp garlic powder, and 1/2 tsp paprika until smooth.
{| class="wikitable" style="width: 300px;" ! Metric !! Amount |- | '''Calories''' || ~280 kcal |- | '''Cholesterol''' || ~45 mg |- | '''Sodium''' || ~680 mg |- | '''Protein''' || ~24 g |- | '''Total Fat''' || ~9 g |}
'''Cook the Fish:''' Heat olive oil in a skillet. Season the tilapia fillets generously with lemon pepper on both sides and cook until opaque and flaky.
'''Combine:''' Transfer the cooked fish to a bowl. Add the pre-mixed fish seasonings and toss until the fillets are well-coated and broken into bite-sized pieces.
'''Assemble:''' Serve the seasoned fish in tortillas topped with the slaw, queso fresco crema, and a drizzle of sriracha.
=== Nutritional Information === {| class="wikitable" ! Metric !! Amount |- | '''Calories''' || ~280 kcal |- | '''Cholesterol''' || ~45 mg |- | '''Sodium''' || ~680 mg |- | '''Protein''' || ~24 g |- | '''Total Fat''' || ~9 g |}

Revision as of 01:28, 8 February 2026

For the fish

  • 5 talipia filates
  • olive oil
  • lemon pepper seasoning

fish seasoning

  • 1 tsp chilli powder
  • 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

  • 2 cups shreadded cabbage
  • 1/4 cup diced cilantro
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/2 tsp black pepper

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

  1. cook the fish filetes in olive oil, sprinkle each side generously with the lemon pepper
  2. mix up the other fish seasonings
  3. when the fish is done mix it all up in a bowl with the fish seasonings
  4. make the slaw
  5. make the queso fresco crema
  6. dish it out

Ingredients

Directions Prep Seasoning: Mix the chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper in a small bowl. Make the Slaw: Mix the shredded cabbage, cilantro, lime juice, honey, salt, and black pepper. Let it sit while you cook. Prep the Crema: Whisk the crumbled queso fresco, milk, garlic powder, and paprika together until smooth. Cook the Fish: Fry the tilapia in olive oil, seasoning both sides generously with lemon pepper until done. Combine: Place the cooked fish in a bowl, add the fish seasoning mix, and toss until the fish is coated and broken up. Serve: Dish out into tortillas and top with slaw, crema, and sriracha. Nutritional Information
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