Fish Tacos Recipe Rachael Ray

In the present era, instead of fast food like burgers, and pizzas people are more obsessed with food like burritos, wraps, and Tacos. Chicken tacos and beef tacos were a trend for quite some years but now are replaced by the amazing fish Tacos.

The delish and soft fish Tacos with jalapenos and red onions are served at Rachael Ray. It can also be drizzled with the white sauce made just by mixing mayo, cream, lime, honey, and garlic powder. It enhances the fun and the presentation of your amazing fish Tacos.

INGREDIENTS

  • 8 flour tortillas
  • 8 corn tortilla Taco shells
  • 1/4 cup canola oil
  • 1 medium-sized onion chopped
  • 1 (15-ounce) can of black beans
  • 1 tablespoon grounded cumin
  • 1 jalapeno pepper, seeded and finely chopped
  • Salt to taste
  • Pepper to taste
  • 1/2 cup mango chutney
  • 1 garlic clove, minced
  • 2 tablespoon hot sauce
  • 2 limes
  • 3 tablespoon Honey
  • 1 cup creme Fraiche
  • Finely chopped fresh Cilantro
  • 1/2 medium head of red cabbage, shredded
  • 4(6-ounces each) mahi-mahi fillets
  • 1 tablespoon grill seasoning

Instructions to make Fish Tacos Recipe Rachael Ray

  1. Stir fry the chopped onion, minced garlic, and jalapenos in the heated oil in a pan. After frying them for a few minutes, add the drained black beans into the onion-garlic paste.
  2. Add cumin and use a spatula to mash the beans into the rest of the material. Pour the mango chutney and then sprinkle the salt and pepper according to your taste and then simmer at low heat. Prevent it from burning.
  3. In a bowl, combine the lime juice with the canola oil, and hot sauce which is seasoned with mandatory seasoning salt and pepper.
  4. Add the diced onion to it along with the shredded cabbage and cilantro. Toss the veggies in the sausage to absorb it.
  5. Let your grill be preheated and then coat your fish with the leftover lime zest and grill seasoning.
  6. Brown the fish for 8 minutes on the grill and you should flip to cook from all sides.
  7. Warm the taco shells and the tortillas put the tortillas into the taco shells, and put in the cooked and mashed beans. Put a piece of fish in each tortilla wrap, put some cabbage over it and pour the creme fraiche.
  8. Serve to the people sitting at your dining table.

FAQs?

Can we deep fry the fish instead of a grill?

You can either deep fry or shallow fry the fish as per your liking. Deep-fried food contains more calories than the other ways. Grilling the fish is perfect for your fish tacos as it is crispy and browned as required.

Why is mango chutney added to the seasoning?

Mango chutney adds a sweet and savory relish to the seasoning which is then used to coat the fish fillets. When this coated fish is grilled what an amazing flavor of all the combined seasonings that blesses your taste buds.

Fish Tacos Recipe Rachael Ray
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Fish Tacos Recipe Rachael Ray

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: appetizer
Cuisine: American
Servings: 4

Ingredients

  • 8 flour tortillas
  • 8 corn tortilla Taco shells
  • 1/4 cup canola oil
  • 1 medium-sized onion chopped
  • 1 15-ounce can of black beans
  • 1 tablespoon grounded cumin
  • 1 jalapeno pepper seeded and finely chopped
  • Salt to taste
  • Pepper to taste
  • 1/2 cup mango chutney
  • 1 garlic clove minced
  • 2 tablespoon hot sauce
  • 2 limes
  • 3 tablespoon Honey
  • 1 cup creme Fraiche
  • Finely chopped fresh Cilantro
  • 1/2 medium head of red cabbage shredded
  • 4 6-ounces each mahi-mahi fillets
  • 1 tablespoon grill seasoning

Instructions

  • Stir fry the chopped onion, minced garlic, and jalapenos in the heated oil in a pan. After frying them for a few minutes, add the drained black beans into the onion-garlic paste.
  • Add cumin and use a spatula to mash the beans into the rest of the material. Pour the mango chutney and then sprinkle the salt and pepper according to your taste and then simmer at low heat. Prevent it from burning.
  • In a bowl, combine the lime juice with the canola oil, and hot sauce which is seasoned with mandatory seasoning salt and pepper.
  • Add the diced onion to it along with the shredded cabbage and cilantro. Toss the veggies in the sausage to absorb it.
  • Let your grill be preheated and then coat your fish with the leftover lime zest and grill seasoning.
  • Brown the fish for 8 minutes on the grill and you should flip to cook from all sides.
  • Warm the taco shells and the tortillas put the tortillas into the taco shells, and put in the cooked and mashed beans. Put a piece of fish in each tortilla wrap, put some cabbage over it and pour the creme fraiche.
  • Serve to the people sitting at your dining table.

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