Hamdi Saidani Bobby Flay’s Fish Tacos are made of grilled fish fillets, corn tortillas, shredded cabbage, diced tomatoes, avocado, cilantro, and a tangy yogurt-lime sauce they serve 6 and take about 30 minutes to prepare, offering a fresh and flavorful meal.
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🤎 Why You’ll Love This Fish Tacos Recipe:
- Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights.
- Fresh and Flavorful: Combines grilled fish with fresh veggies and a tangy sauce.
- Healthy: Packed with lean protein, healthy fats, and nutritious vegetables.
- Light and Refreshing: Ideal for warm weather or a light meal.
- Family-Friendly: A hit with both kids and adults.
- Colorful Presentation: Visually appealing with vibrant, fresh ingredients.
❓ What Is Bobby Flay’s Fish Tacos Recipe?
Bobby Flay’s Fish Tacos recipe includes grilled fish fillets, corn tortillas, shredded cabbage, diced tomatoes, avocado, cilantro, and a tangy yogurt-lime sauce.
🥑 Bobby Flay Fish Tacos Ingredients
- 1 lb white fish fillets (like cod or tilapia)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- Juice of 1 lime
- 8 small tortillas
- 2 cups shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges for serving
- 1/2 cup sour cream
- 1 tablespoon lime juice
- Salt and pepper to taste
🌮 How To Make Bobby Flay Fish Tacos
- Preheat your oven to 375°F (190°C) or preheat a grill to medium-high heat.
- In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Place the fish fillets on a baking sheet lined with parchment paper or aluminum foil.
- Drizzle with olive oil and lime juice. Sprinkle the spice mixture evenly over both sides of the fish fillets.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. If grilling, cook for about 4-5 minutes per side.
- Mix sour cream, lime juice, salt, and pepper in a small bowl.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
- Break the cooked fish into large chunks. Place a small handful of shredded cabbage on each tortilla.
- Top with chunks of fish, diced tomatoes, chopped cilantro, sliced red onion, and avocado slices. Drizzle with the prepared sauce.Serve with lime wedges on the side.
💭 Recipe Tips
- Fresh Fish: Use fresh, high-quality fish for the best flavor. If using frozen fish, ensure it is fully thawed and patted dry before seasoning.
- Spice Level: Adjust the spice level to your preference by adding more or less chili powder and hot sauce.
- Tortilla Choice: Corn tortillas offer a traditional taste, but flour tortillas are softer and more pliable. Choose according to your preference.
- Make-Ahead: Prepare the sauce and chop the vegetables ahead of time for quicker assembly. The fish can be marinated for a few hours to enhance the flavor.
- Extra Toppings: Add extra toppings like pickled jalapeños, crumbled queso fresco, or a squeeze of extra lime juice for more flavor.
🥗 What To Serve With Fish Tacos?
Serve fish tacos with Grilled Potato Salad,Caesar Salad, or Mango Salsa pair with Pickled Cucumbers and Salsa finish with Green Chile Sauce.
🎚 How To Store Leftovers Fish Tacos?
- Refrigeration: Keep fish, tortillas, and toppings (like cabbage, salsa, and sauce) in separate containers to maintain freshness use airtight containers to store each component consume within 2 days to ensure quality.
- Freezing: Freeze the fish separately in an airtight container or a freezer bag for up 1 months tortillas and fresh toppings are best stored in the refrigerator and used within 2days, as freezing can affect their texture.
🥵 How To Reheat Leftovers Fish Tacos?
- On The Oven: Preheat to 350°F (175°C) wrap fish in foil and heat for 4 minutes wrap tortillas in foil and heat for the last 2 minutes assemble tacos with heated fish and fresh toppings.
- In The Stovetop: Heat a non-stick skillet over medium heat fish for 2-3 minutes per side warm tortillas in the skillet for 30 seconds per side.
FAQs
What kind of fish is best for fish tacos?
The best fish for fish tacos is mild-flavored, flaky white fish popular choices include cod, halibut, tilapia, and mahi-mahi these types of fish absorb the seasoning well and have a texture that works great when either grilled or fried, providing a nice contrast to the crunchy toppings and soft tortillas.
How do I prevent fish tacos from becoming soggy?
To prevent fish tacos from becoming soggy, assemble them just before eating keep the fish, tortillas, and toppings separate until you’re ready to serve. Use fresh, dry ingredients for toppings and lightly toast the tortillas to add a bit of sturdiness.
What sauces are best for fish tacos?
Popular sauces for fish tacos include creamy cilantro lime sauce, chipotle mayo, avocado crema, and yogurt-based tzatziki. These sauces add a tangy, creamy element that complements the fish and fresh toppings.
How do I make fish tacos spicy?
To make fish tacos spicy, you can season the fish with spices like cayenne pepper, chili powder, or a spicy seasoning blend. Adding sliced jalapeños, serrano peppers, or a spicy salsa as toppings can also increase the heat. For the sauce, consider a chipotle mayo or a hot sauce-infused crema.
Can fish tacos be grilled?
Yes, fish tacos can be grilled grilling adds a nice smoky flavor to the fish marinate the fish and grill it over medium heat for 3-4 minutes per side, depending on the thickness. Use a grill basket or foil to prevent the fish from sticking and falling apart.
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Bobby Flay Fish Tacos Nutrition Facts
Amount Per Serving
- Calories: 354
- Total Fat: 15g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Total Carbohydrates: 30g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 25g
- Calcium: 15%
- Iron: 10%
Bobby Flay Fish Tacos
Description
Bobby Flay’s Fish Tacos are made of grilled fish fillets, corn tortillas, shredded cabbage, diced tomatoes, avocado, cilantro, and a tangy yogurt-lime sauce they serve 6 and take about 30 minutes to prepare, offering a fresh and flavorful meal.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C) or preheat a grill to medium-high heat.
- In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Place the fish fillets on a baking sheet lined with parchment paper or aluminum foil.
- Drizzle with olive oil and lime juice. Sprinkle the spice mixture evenly over both sides of the fish fillets.
- Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork. If grilling, cook for about 4-5 minutes per side.
- Mix sour cream, lime juice, salt, and pepper in a small bowl.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until warm and pliable.
- Break the cooked fish into large chunks. Place a small handful of shredded cabbage on each tortilla.
- Top with chunks of fish, diced tomatoes, chopped cilantro, sliced red onion, and avocado slices. Drizzle with the prepared sauce.Serve with lime wedges on the side.
Notes
- Fresh Fish: Use fresh, high-quality fish for the best flavor. If using frozen fish, ensure it is fully thawed and patted dry before seasoning.
- Spice Level: Adjust the spice level to your preference by adding more or less chili powder and hot sauce.
- Tortilla Choice: Corn tortillas offer a traditional taste, but flour tortillas are softer and more pliable. Choose according to your preference.
- Make-Ahead: Prepare the sauce and chop the vegetables ahead of time for quicker assembly. The fish can be marinated for a few hours to enhance the flavor.
- Extra Toppings: Add extra toppings like pickled jalapeños, crumbled queso fresco, or a squeeze of extra lime juice for more flavor.