Hey, I spotted a Fish Taco recipe in a "Cooking Lite" magazine in the dr's office which looked pretty good. Does anyone have a favorite they'd like to share? Thinking of using Talapia.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

The best Fish Taco's I ever had were at the Old Smugglers Bar. If anyone has that recipe it was a winner. The secret seemed to be the sauce.

Where is this place located?

The reason for my asking is that I have a recipe whose idea came from Matt Arneborg at Smuggler's Cove, but without knowing if that is the same place to which your post referred, I'm not going to post the recipe just yet and get everyone's hopes up. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Yes...that is the one please post. We just had dinner with friends last night who were talking about the Fish Tacos we had there seven years ago. Best ever. Thank you

Not really a recipe per se, but here you go...Please let me know if this is [color:"green"]THE ONE[/color] <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

"The idea for this recipe came from Matt Arneborg at Smuggler's Cove:

Ingredients:

Any good white fish (mahi-mahi, snapper, trout, redfish, shark, etc.)
Salt and pepper to taste
Mayonnaise
Sour Cream
Hot Sauce (Matouk's or other scotch bonnet/habanero based sauce if possible)
Salsa
Flour tortillas
Greens (choice of sliced cabbage, sliced iceberg lettuce, or pre-mixed salad greens)
Diced onion
Diced tomato
Fresh cilantro
Lime juice

Method:

Prepare sauce by mixing equal parts of mayonnaise and sour cream. Add a small amount of salsa, add hot sauce to taste and mix well.

Fry, bake, broil, grill or poach fish until firm and white. Do not overcook, or fish will become dry.

Cut cooked fish into 1 inch wide strips. Salt and pepper fish to taste.

Warm tortilla in microwave, covered with a slightly damp cloth.

Put a layer of the greens of your choice and onion onto a tortilla.

Crumble fish strips into pieces and place over greens.

Lightly squeeze lime juice over fish.

Drizzle sauce over fish.

Top with layer of tomato and cilantro.

Fold in half and enjoy!"

Sounds like a winner! Perhaps I'll try them tomorrow night. Thanks Chappy!!!!

Thank you Thank you ...I can't wait to make them.

You are most welcome... <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

The recipe gives lots of choices... what kind of fish, how the fish is cooked and what greens are used.

Would appreciate knowing how you enjoyed the recipe at Smugglers Cove... what type of fish, how it was cooked and if the greens were hard texture like cabbage or softer like lettuce. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Talk about timing... Publics sale magazine just came out with this fish taco recipe. Seems like an awful lot of ingredience which, of course, they push what they sell in the store but I'm sure the recipe can be tweaked.

GRILLED FISH TACOS AND RICE

2 c. water
1 tbsp butter
1-1/2 tbsps fresh cilantro, coarsely chopped
4 Morey's Fish Creations Marinated Seasoned Grill Tilapia; thawed
Juice of 1 lime, divided
1 c. long grain white rice
1-1/3 c. Fresh Express Angel Hair Cole Slaw
4 Azteca flour Tortillas
1/4 c. Publix Deli Artichoke and Spinach Dip
1/4 c. Chi-Chi's Mild Salsa
1/4 c, sliced black olives

o Preheat 2-sided tabletop gril
o Place water and butter in medium saucepan; cover and bring to a boil on high for rice.
o chop cilantro (leaves only)

1. Squeeze juice of one-half lime (1/2 tbsp) over fish.
2. Stir rice into boiling water, cover,, and reduce heat to low; simmer 20-25 minutes or until water is absorbed (do not stir)
3. Place cabbage and cilantro in medium bowl. Squeeze juice of remaining one-half line (1/2 tbsp) over cabbage; stir to coat and set aside.
4. Place fish on grill; close lid and cook 3-4 minutes until fish is 145 degrees (for flesh separates easily).
5. Heat tortillas in microwave following package instructions.
6. Spread 1 tbsp artichoke dip over each tortilla. Add fish down center; top with cabbage mixture, salsa, and olives. Fold lower edge of tortilla up over filling, fold right side over, and then roll tightly. Fluff rice with fork and serve.

Enjoyed the recipe at Smugglers so much that after 7 years we still talk about it more than a few times a year. It always comes up when one of us orders Fish Taco's...and the comment is always "never as good." I have given up ordering them off the menu. The mix was more of a "light" cabbage than a soft lettuce mix. The fish was a nice white fish..clean tasting and grilled. I do not know exactly what it was but fabulous of course. The sauce was what really made the dish along with the fresh fish and of course the beautiful setting. I will make tacos on the weekend and post. Thanks again.

Can't wait. Hope you can get it right! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Matt from Smugglers via Walker's website (I had to go back and check BVIPirate.com to check - I thought the recipe came from Cow Wreck): These are the ones I make all the time - yummmmmmy! Messy to eat, too. The sauce is what makes it. I use iceberg lettuce. And skip the cilantro. They are wonderful with fried fish, but also fine with grilled.

Great to know another satisfied eater <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

What brand of hot sauce do you use?

I was questioning the reason for cooking the fish in 1 inch strips instead of cooking the entire fillets and then cutting them into one inch pieces. Wouldn't it be easier to cook the fillet than a bunch of one inch strips, especially if grilling? Would appreciate your sharing if you prepare the fillets whole or cut the raw fillets into one inch strips and then cook them. Thanks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

If deep-frying the fish with a coating, I prefer cutting it in strips first - gives you more of the crispy coating in each taco. For grilling the fish, I grill the pieces without cutting them first. I personally use tabasco for the hot sauce component.

Hey Kimmers and Periwinkle.....Mmmmmmm..this all sounds very good to me and worth a try..I had one at Cow Wreck that was made with very very fresh shark that Alex had caught. I've never thought to make it at home....thanks for the idea!

I just love Mako Shark... what a great flavor and texture!
would be excellent in a fish taco!

Watched Cooking Channel today and Michael Chiarello prepared [color:"blue"]Beer and Chipotle-battered fish tacos which were served with "Todd's Slaw"[/color]

This recipe serves 12

Ingredients

For the batter:
* 2 ounces canned chipotle peppers
* 2 eggs
* 2 cups beer (recommended: Tecate or other pale beer)
* 2 cups all-purpose flour
* 2 tablespoons cornstarch
* 2 teaspoons baking powder
* 2 teaspoons gray salt
* Freshly ground black pepper

For the fish tacos:
* 3 cups sour cream
* 1 1/2 bunches cilantro, chopped
* 2 tablespoons lime juice, plus 6 limes, cut in wedges
* 1 teaspoon gray salt
* Corn oil, for frying
* 3 tomatoes, small diced
* 12 red radishes, thinly sliced
* 24 corn tortillas
* 1 1/2 pounds cod or other whitefish cut into 1-ounce strips
* 2 recipes Todd's Slaw, recipe follows

Directions

Preheat oven to 300 degrees F.

To make the batter:

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside (at least 30 minutes) while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos:

In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.

Todd's Slaw:

1 head green cabbage

1 large red onion

1 cup cider vinegar

1 cup sugar

1 cup olive oil

1 tablespoon toasted caraway seed

Salt and freshly ground black pepper

2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Yield: 6 servings

Sounds wonderful! I've saved the recipe and will give it a try. Thanks!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Would be interested to know what you think of the recipe. Thanks!
FYI- This recipe received fabulous comments on the Food Network website; basically the only recommendation was to be careful not to over batter the fish. Comment about Todd's slaw was to reduce the oil to 1/2 cup.
Enjoy!

Using corn tortillas, in my opinion & to my tastebuds, make a more flavorful & pleasurably textured fish taco <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Sunny Anderson from the Food Network has a great recipe which we all love. The quick pickled onions and cucumbers really add flavor to the tacos. This is by no means a "light" version fish taco. "Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber."

I have a recipe on my food blog for Fish Tacos (made with tilapia) and a spicy coleslaw that is very popular.

http://gotitcookit.blogspot.com/2011/03/simple-fish-tacos-with-spicy-coleslaw.html

Enjoy, I love them too!

This recipe for Poblano fish Tacos is in the June Southern Living magazine. Sounds pretty good.

http://www.myrecipes.com/recipe/poblano-fish-tacos-50400000113417/

Hey, thanks everyone! All sound yummy...