Cilantro Cream For Fish Tacos

GRILLED FISH TACOS WITH CREAMY CILANTRO COLESLAW

This is a simple and fantastic quick dinner recipe for grilled fish tacos. Adapted from an Epicurious recipe, this dish is less spicy, but has tons of flavor. I also buy any firm white fish that's on sale (cod, tilapia, red snapper, halibut).

Recipe From allrecipes.com

Provided by HerbanSpoons

Yield 12

Categories Main Dish Recipes,Taco Recipes

Steps:

  • Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
  • Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  • While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
  • Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
  • Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.


Grilled Fish Tacos with Creamy Cilantro Coleslaw image

Number Of Ingredients: 18

Ingredients:

  • 1 small head green cabbage
  • ⅔ cup sour cream
  • ½ red onion, sliced
  • ½ cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 4 teaspoons ground cumin
  • 2 teaspoons kosher salt, divided
  • 1 pound white fish fillets
  • 2 teaspoons ground black pepper
  • 12 corn tortillas
  • 2 avocados - peeled, pitted, and diced, or more to taste
  • 2 ripe tomatoes, diced
  • ½ cup chopped fresh cilantro, or to taste


WALKING FISH TACOS WITH CRUNCHY CABBAGE SLAW AND CILANTRO DRESSING

Recipe From foodnetwork.com

Provided by Molly Yeh

Time 20m

Yield 4 servings

Categories main-dish

Steps:

  • For the cilantro lime sour cream: Combine the sour cream, garlic, jalapeño, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
  • For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly.
  • For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
  • Coat the fish all over in the flour and then the egg and then the breadcrumbs.
  • Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips.
  • To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalapeños and a pile of fresh cilantro. Enjoy!


Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing image

Number Of Ingredients: 23

Ingredients:

  • 1 1/4 cups sour cream
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 1 lime, juiced
  • 1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 lime, juiced
  • 1/2 red cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 teaspoons sugar
  • Kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 1/4 cups panko breadcrumbs
  • 3 fillets walleye or trout (about 12 ounces total), patted dry
  • Flavorless oil, like canola or vegetable, for frying
  • Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself)
  • Yogurt or sour cream, lime wedges, sliced avocado, jalapeño slices (optional), fresh cilantro, for serving


AMY'S CILANTRO CREAM SAUCE

This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!

Recipe From allrecipes.com

Provided by AMYKINS

Time 10m

Yield 4

Categories Appetizers and Snacks,Dips and Spreads Recipes,Cheese Dips and Spreads Recipes

Steps:

  • Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


Amy's Cilantro Cream Sauce image

Number Of Ingredients: 9

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon sour cream
  • 1 (7 ounce) can tomatillo salsa
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery salt
  • ½ teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 1 bunch fresh cilantro, chopped
  • 1 tablespoon fresh lime juice


FISH TACOS WITH LIME CILANTRO CREMA

Recipe From epicurious.com

Yield 4 servings

Categories Fish,Healthy

Steps:

  • Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema. Yield: 4 servings (serving size: 2 tacos) CALORIES 394 (14% from fat); FAT 6.3g (sat 1.5g,mono 1.5g,poly 1.5g); PROTEIN 40.3g; CHOLESTEROL 70mg; CALCIUM 233mg; SODIUM 857mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 40.1g

Number Of Ingredients: 20

Ingredients:

  • Crema:
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Tacos:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage


FISH TACOS WITH LIME-CILANTRO CREMA

Make and share this Fish Tacos With Lime-Cilantro Crema recipe from Food.com.

Recipe From food.com

Provided by Little Remy

Time 35m

Yield 2 each, 4 serving(s)

Categories One Dish Meal

Steps:

  • Preheat oven to 425°.
  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
  • Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.


Fish Tacos With Lime-Cilantro Crema image

Number Of Ingredients: 18

Ingredients:

  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 lbs red snapper fillets
  • cooking spray
  • 8 (6 inch) corn tortillas
  • 2 cups shredded cabbage


CREAMY CILANTRO-LIME SLAW

Recipe From epicurious.com

Provided by Rick Rodgers

Yield Makes 6 to 8 servings

Categories Side,Quick & Easy,Low Cal,High Fiber,Backyard BBQ,Mayonnaise,Summer,Grill,Grill/Barbecue,Cabbage,Potluck,Sour Cream,Lime Juice,Green Onion/Scallion,Bon Appétit,Kidney Friendly,Vegetarian,Pescatarian,Wheat/Gluten-Free,Peanut Free,Tree Nut Free,Soy Free,Kosher

Steps:

  • Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Season slaw with more lime juice, salt, and pepper, if desired, just before serving.


Creamy Cilantro-Lime Slaw image

Number Of Ingredients: 9

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons (or more) fresh lime juice
  • 1 1/2 teaspoons finely grated lime peel
  • 1 serrano chile, seeded, minced
  • 2 garlic cloves, pressed
  • 1/3 cup chopped fresh cilantro
  • 8 cups thinly sliced green cabbage
  • 4 green onions, minced (about 1/4 cup)


CATFISH TACOS WITH CILANTRO LIME SLAW AND CHIPOTLE CREAM SAUCE

Recipe From foodnetwork.com

Provided by Food Network

Time 1h15m

Yield 8 servings

Categories main-dish

Steps:

  • Catfish Tacos:
  • For the chipotle cream sauce: Put all the ingredients in a blender, except the heavy cream and salt and pepper. Blend well. Remove from the blender to a mixing bowl and slowly whisk in the heavy cream. All the cream may not be needed. The correct consistency, is like a crema. Add salt and pepper, to taste. Add more chipotle in adobo for more spice, if desired. Cover and refrigerate.
  • For the slaw: Add the cabbages to a mixing bowl. Toss with the carrot, onion, cilantro, olive oil and lime juice, to taste. Season with salt and pepper, to taste. Mix well, cover and refrigerate.
  • For the catfish balls: In a hot skillet, over medium heat, add the butter, onion, jalapeno, and garlic. As it is cooking, add a pinch of salt, cracked pepper, paprika and cumin. Saute until tender, about 3 to 4 minutes. Set aside to cool.
  • Heat enough peanut oil in a deep-fryer or heavy-bottomed pot, to come halfway up the sides of the pot, to 350 degrees F.
  • Remove any silver skin from the fillets. Pulse the catfish in the food processor until it is chopped, about 30 seconds. You don't want to puree the fish, just chop it into small chunks. Put the fish in a mixing bowl and add the cilantro, Creole mustard, eggs, Worcestershire sauce, mayonnaise and Jack cheese. Add the cooled onion mixture to the bowl along with another pinch of salt and pepper. Mix gently with a spoon, then gently mix in 1 cup of the panko bread crumbs. The consistency will still be wet, but still formable for the catfish balls. Put the remainder of the bread crumbs into a bowl. Scoop out the catfish mixture using a 2 tablespoon-size scoop and form into a ball shape. Don't make the catfish balls to be too big, they won't cook all the way through.
  • Roll the balls in the panko bread crumbs, and refrigerate for 15 minutes. Carefully drop them into the hot oil and fry in batches of 5 or 6 depending on your fryer. Do not crowd. Fry the balls for about 3 to 4 minutes. They are done when they are slightly more than golden brown. Remove from the oil and let cool on a paper towel lined sheet pan. Check the first batch to make sure they are cooked through. Repeat the process with the remaining fish mixture.
  • Remove the chipotle sauce and the slaw from the refrigerator and let stand at room temperature to remove some of the chill. Heat the tortillas. Stack 7 or 8 tortillas and wrap in a damp kitchen or paper towel and microwave for about 15 seconds. Repeat with remaining tortillas. They can also be wrapped in foil and heated in the oven.
  • Add 2 or 3 catfish balls, depending on the size, to a tortilla, and slightly crush them. Some people tear them completely apart, it is up to you. Top with a little grated Jack cheese, chipotle cream sauce and slaw. Repeat with remaining tortillas and fillings. Arrange on a serving platter and enjoy with a nice cerveza.


Catfish Tacos with Cilantro Lime Slaw and Chipotle Cream Sauce image

Number Of Ingredients: 33

Ingredients:

  • 1 cup mayonnaise (recommended: Miracle Whip)
  • 3/4 cup Creole mustard (recommended: Zatarains)
  • 2 large chipotle peppers in adobo, seeded
  • 1 tablespoon adobo sauce from the canned chipotles
  • 3 scallions, greens only, coarsely chopped
  • 2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/2 head purple cabbage, sliced
  • 1/2 head white cabbage, sliced
  • 1 carrot, julienne
  • 1 purple onion, coarsely chopped
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 limes, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 1/2 purple onion, finely chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons smoked paprika
  • 1/2 tablespoon ground cumin
  • Peanut oil, for frying
  • 2 pounds catfish fillets
  • 2 tablespoons chopped cilantro leaves
  • 1/4 cup Creole mustard (recommended: Zatarains)
  • 2 eggs, beaten
  • 3 tablespoons Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 grated Monterey Jack
  • 2 cups panko bread crumbs, divided
  • 15 fresh flour tortillas
  • 1/2 pound Monterey Jack cheese, grated


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