Fish Tacos

Variations on Fish Tacos

• 
  • 1/2 cup vertically sliced red onion
  • 1 lime, quartered
  • 2 Margarita Grouper Fillets, flaked
  • Dressing:
  • Tacos:
  • 4 (6-inch) corn tortillas
  • +3 other ingredients
• 
  • 8 fresh corn tortillas
  • Mexican crema
  • Fresh Tomato Salsa
  • 2 limes
  • 1 1/2 cups red wine vinegar
  • 1/4 cup olive oil
  • 1/2 red onion
  • +6 other ingredients
• 
  • lime wedges
  • 6 ounce(s) fish, such as cod or halibut
  • 2 teaspoon(s) olive oil to drizzle
  • 1 cup(s) salsa - medium to hot
  • +4 other ingredients
• 
  • 1 tablespoon olive oil
  • 3 (6-ounce) frozen mahi mahi fillets, thawed and cut into 1-inch strips
  • 1/2 teaspoon kosher salt
  • +3 other ingredients
• 
  • 1 teaspoon grated fresh ginger
  • 1 bunch arugula (washed, dried, and chopped)
  • 2 teaspoons fresh lime juice
  • 8 soft corn tortillas
• Fish Tacos

  • 1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets
  • 1/2 cup Kalamata or other brine-cured black olives
  • 1 cup tomatoes
  • +9 other ingredients
• Fish Tacos

  • 1/4 cup Calamata olives (2 ounces), pitted and coarsely chopped
  • 2 teaspoons pure olive oil
  • Salt and freshly ground pepper
  • +8 other ingredients
• Fish Tacos

  • 1/3 cup sugar
  • 1 teaspoon chili powder, divided
  • 2 garlic cloves, minced
  • 1/2 cup red wine vinegar
  • +9 other ingredients
• Fish Tacos

  • 2 tablespoons vegetable oil
  • +6 other ingredients
• Fish Tacos

  • 2 tablespoons olive oil
  • 12 6- to 7-inch corn tortillas (not low-fat)
  • 1 teaspoon salt
  • 1 1-lb coleslaw mix
  • 1/2 teaspoon chipotle chile powder
  • +5 other ingredients
• Fish Tacos

  • Corn-Avocado Relish
  • Salsa Fresca
  • 4 pounds boned and skinned tilapia fillets or other firm, white-fleshed fish fillets
  • +6 other ingredients