Bake at 375 for 20-25 min. Storing Leftover Fish Tacos. I followed the recipe for the fish and sauce exactly as written. The biggest challenge is finding really good tortillas. OMG!! Topped with a nice avocado mango salsa, we thought this was delicious! Tacos have been part of Mexico's culinary heritage for well over a hundred years. Delicious! They were amazing!! In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia. Thanks, this recipe is a keeper for sure!! Lightly drizzle fish with olive oil and top each piece with a dot of butter. For the pico de "guyo": Remove the thin outer layers of the onion and chop into 1/8- by 1/8-inch pieces. Meatloaf Tacos is a fun and easy recipe and a great way to use up leftover meatloaf. I’m so happy you enjoyed this recipe! Since there’s no breading, I find the fastest and easiest way to cook the cod for fish tacos is in a skillet so you get a little char. Thank you, Natasha!! When I make them I use fish sticks. Make a Pasta Almost just as good as the previous day!!! Made once already and love it. Thank you for sharing that substitute with us! I’ve added this recipe to my book of favorites. You may have missed the boat for ceviche, but you're all set for salpicon. I would like to make extra sauce next time, how long would it keep for refrigerated and what else could I use it for ? I’m so glad to hear that, Stephanie. Add the 2 tablespoons of salsa, taco seasoning and cumin, and gently stir til combined and hot. So easy, yet tastes so complex!!! Hi Dana, we enjoy it best fresh but that may work! Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). So I did everything the recipie said except I salt and pepper the tilapia then added the cumin and cayenne pepper and rub on some Valentina hot sauce then lined a baking pan with parchment and rub butter on it, did it in the oven, I mixed some lime juice in with chopped up cilantro and red onion. 1. These Tacos were a huge it with the family! I used 1 1/2 lb tilapia fish. If you like Mexican food and you like fish, GO FOR IT. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Made your fish tacos, first time ever, and they are delicious. Make the greatest leftover hero of all: kedgeree. Enjoy and thanks for giving this recipe a try. Thank you. In a small dish, stir together seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle the seasoning mix over both sides of tilapia. I will definitely be using this marinade again for fish tacos. I’ve never tried fish tacos before, but this recipe is delicious!! I used Mahi-Mahi and pan seared it instead of baking it in the oven. Definitely I’ll repeat, I added finely grated carrot, great taste! But these tacos are amazing!! Line large baking sheet with parchment or silicone liner. I now keep a container in the refrigerator all the time. Tortillas taste much better heated in a comal. I’m so glad you enjoyed this recipe, Brenda! These fish tacos are so flavorful and satisfying but you will feel good and light at the end of the meal. Next, the fish. Thank you for this recipe. Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Welcome to my kitchen! Thank you fo sharing this wonderful review Lily! Oh, well not EXACTLY, I mean, I did make my own queso Fresco… only difference. I can’t even count how many times we have made this recipe over the last 2 months! It will be faster the next time you make this for sure. In a bowl, place the leftover shredded turkey and sprinkle the taco seasoning. The Best Things to Do With Your Leftover Fish. Reheat any leftovers the next day. This recipe was a win – works for a variety of fish. Whole family said this is a keeper. That’s actually the only substitute that I can guarantee will work – plain greek yogurt! Make the sauce. Slather warmed corn tortillas with a spicy mayo (simply mayonnaise spiked with a bit of hot sauce) and a few shreds of lettuce or cabbage. Cut the pieces of fish into 1-ounce strips. 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish, 1 pound flaky white fish (such as mahi mahi or cod), cut into 4 pieces. Awesome! Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. a rare 4 forks from me. I would recommend finding a way to reheat it without overcooking it. I think in fact these were the best fish tacos I have ever had, even having been to Baja peninsula, where they were pretty much invented. I also decided to broil the fish (cod) rather than pan-fry it. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. No matter what type of seafood, it always tastes good when it’s reimagined with spices, toppings, and a crema in a taco shell. That’s so great! My preferred method for reheating leftover fish is to break it up and use it in another application. I’ve made this recipe several times and it’s always a winner! Add a few tablespoons of fish to each taco, squeeze a bit of lime on top and serve. Marinade is lovely and the family said the fish even without tacos would be a hit. Pinch of adobo to the kitchen the whole time cooking the fish the difference restaurant. Small air tight container in the kitchen the whole family enjoys s always winner! Will work – plain greek yogurt instead of sriracha, looked on the pacific coast bits... Variation on these tonight… biggest change was using whole wheat tortillas.. using! 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