Fish Tacos

No ratings yet
Print Pin
Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 804kcal

Ingredients

Jalapeño Poppers

  • 2 Jalapeño pepper sliced in half lengthwise and seeded
  • 1 oz Cream cheese softened
  • 1/8 tsp Garlic powder
  • 1/4 cup Cheddar cheese shredded
  • 1/3 TBSP Fresh chives finely chopped
  • 1/4 cup Panko breadcrumbs
  • 1/2 TBSP Butter melted

Mango Guacamole

  • 1 Avocados pitted
  • 1/2 cup Mango peeled and diced small
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Jalapeño pepper de-seeded and minced (optional)
  • 1/2 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 1/4 tsp Ground cumin
  • 1/4 tsp Kosher salt
  • 2 oz Tortilla chips

Fish Taco Ingredients:

  • 8 oz Grouper filets
  • 1/4 tsp Ground cumin
  • pinch Cayenne pepper
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper
  • 1/4 TBSP Extra-virgin olive oil
  • 1/4 TBSP Butter
  • 6 Street Taco Shells

Taco Toppings:

  • 1/2 cup Butter lettuce
  • 1/2 cup Jalapeño pepper sliced (optional)
  • 1 Radish sliced thin
  • 1/4 cup Red onion diced
  • 2 TBSP Fresh cilantro stems removed
  • 4 wedges Lime

Sauce Ingredients:

  • 1 TBSP Sour cream
  • 1 tsp Mayonnaise
  • 1/2 TBSP Lime juice fresh squeezed
  • 1/4 tsp Garlic powder
  • 1/4 tsp Extra-virgin olive oil

Mint Lime Spritzer

  • 24 oz Sparkling water cold
  • 4 wedges Lime
  • 1/4 cup Fresh mint
  • 2 tsp Sugar
US Customary - Metric

Instructions

  • Prepare the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Make the poppers: In a bowl mix cream cheese, garlic powder, cheddar cheese, and chives. In a separate bowl, combine Panko crumbs and melted butter. Fill jalapenos with the cheese mixture. Top with crumbs to coat well.
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the mango, onion, jalapeño, lime juice, cilantro, and cumin into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the fish: Line a large baking sheet with parchment paper and place the fish on it. In a small dish, combine seasonings: cumin, cayenne pepper, salt, and black pepper. Evenly sprinkle seasoning mix over both sides of the fish.
  • Cook the poppers: Place on a baking pan and bake for 18-22 minutes or until golden. Cool for 5 minutes before serving.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake for about 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut into pieces.
  • Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
  • Make the spritzer: mix all ingredients together. Add sugar to taste. Serve over ice if desired.
  • To serve the tacos, quickly warm the taco shells on both sides in a large skillet or over medium/high heat.
  • To assemble: Layer the shells with lettuce, fish, and toppings, and drizzle with sauce. Serve with fresh lime wedges, guacamole with chips, jalapeno poppers, and spritzer.

Nutrition

Calories: 804kcal | Carbohydrates: 60g | Protein: 38g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 123mg | Sodium: 1393mg | Potassium: 1385mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2321IU | Vitamin C: 78mg | Calcium: 382mg | Iron: 3mg

Fish Tacos

No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Servings 2
Calories 804 kcal

Ingredients
 
 

Jalapeño Poppers

  • 2 Jalapeño pepper sliced in half lengthwise and seeded
  • 1 oz Cream cheese softened
  • 1/8 tsp Garlic powder
  • 1/4 cup Cheddar cheese shredded
  • 1/3 TBSP Fresh chives finely chopped
  • 1/4 cup Panko breadcrumbs
  • 1/2 TBSP Butter melted

Mango Guacamole

  • 1 Avocados pitted
  • 1/2 cup Mango peeled and diced small
  • 2 TBSP Red onion diced fine
  • 1/2 TBSP Jalapeño pepper de-seeded and minced (optional)
  • 1/2 Lime juiced
  • 1 TBSP Fresh cilantro chopped plus more for garnish
  • 1/4 tsp Ground cumin
  • 1/4 tsp Kosher salt
  • 2 oz Tortilla chips

Fish Taco Ingredients:

  • 8 oz Grouper filets
  • 1/4 tsp Ground cumin
  • pinch Cayenne pepper
  • 1/4 tsp Kosher salt
  • 1/8 tsp Black pepper
  • 1/4 TBSP Extra-virgin olive oil
  • 1/4 TBSP Butter
  • 6 Street Taco Shells

Taco Toppings:

  • 1/2 cup Butter lettuce
  • 1/2 cup Jalapeño pepper sliced (optional)
  • 1 Radish sliced thin
  • 1/4 cup Red onion diced
  • 2 TBSP Fresh cilantro stems removed
  • 4 wedges Lime

Sauce Ingredients:

  • 1 TBSP Sour cream
  • 1 tsp Mayonnaise
  • 1/2 TBSP Lime juice fresh squeezed
  • 1/4 tsp Garlic powder
  • 1/4 tsp Extra-virgin olive oil

Mint Lime Spritzer

  • 24 oz Sparkling water cold
  • 4 wedges Lime
  • 1/4 cup Fresh mint
  • 2 tsp Sugar

Instructions
 

  • Prepare the ingredients per the instructions above.
  • Preheat the oven to 400°F (204°C).
  • Make the poppers: In a bowl mix cream cheese, garlic powder, cheddar cheese, and chives. In a separate bowl, combine Panko crumbs and melted butter. Fill jalapenos with the cheese mixture. Top with crumbs to coat well.
  • Make the guacamole: Mash the avocado in a bowl with a fork until it is smooth. Mix the mango, onion, jalapeño, lime juice, cilantro, and cumin into the bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
  • Make the fish: Line a large baking sheet with parchment paper and place the fish on it. In a small dish, combine seasonings: cumin, cayenne pepper, salt, and black pepper. Evenly sprinkle seasoning mix over both sides of the fish.
  • Cook the poppers: Place on a baking pan and bake for 18-22 minutes or until golden. Cool for 5 minutes before serving.
  • Lightly drizzle fish with olive oil and dot each piece with butter. Bake for about 15 min to an internal temperature of 125°F (51°C) using a thermometer. Then gently cut into pieces.
  • Combine all taco sauce ingredients in a medium bowl and whisk until well blended.
  • Make the spritzer: mix all ingredients together. Add sugar to taste. Serve over ice if desired.
  • To serve the tacos, quickly warm the taco shells on both sides in a large skillet or over medium/high heat.
  • To assemble: Layer the shells with lettuce, fish, and toppings, and drizzle with sauce. Serve with fresh lime wedges, guacamole with chips, jalapeno poppers, and spritzer.

Nutrition

Calories: 804kcalCarbohydrates: 60gProtein: 38gFat: 49gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 123mgSodium: 1393mgPotassium: 1385mgFiber: 13gSugar: 14gVitamin A: 2321IUVitamin C: 78mgCalcium: 382mgIron: 3mg
Tried this recipe?Let us know how it was!