Easy Fish Taco Recipe

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Tuna Fish Taco Filling Recipe
pepper and salt
1/2 onion, finely diced
2 (6 ounce) canned tuna
3 medium tomatoes
1/2 cup mayonnaise
3 small green chilies

Remove seeds from tomatoes and dice.
Remove seeds and veins from the chile and finely dice them.
Mix the mayonnaise, onion, tuna, tomatoes, and chile in a bowl.
Season with pepper and salt to taste.
Warm thetortillas and fill your tacos.


Fish Tacos Recipe
1 lb firm fleshed fish
12 flour tortillas
1 teaspoon olive oil
2 jalapeno peppers
1 teaspoon minced garlic
2 limes
1/2 small head red cabbage finely shredded
1 bunch fresh cilentro
1 1/2 cups ranch dressing

Put the jalapeno's in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill for about 15 minutes till cooked.
Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend. Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a healthy amount of fresh cilentro. Smother with the taco sauce, fold in half and enjoy!


Grilled Orange Fish Taco Recipes
2 tbsp fresh cilantro, chopped
6 flour tortillas, warmed
1 1/2 lb red snapper or halibut
1/4 cup barbecue sauce, light flavored is best
1/2 cup green onions, chopped
1/4 cup orange juice, fresh
1 orange, peeled,pith removed and sectioned
2 jalapeno peppers, seeded,membranes removed,finely chopped

In your blender/food processor combine the BBQ sauce, orange sections and Jalapenos, process until smooth.
Reserve 1/4 Cup of the marinade, pour remainder into a sealable plastic bag.
Place fish in bag with the marinade and refrigerate for 20 minutes.
Remove fish and discarde the marinade.
Grill the fish over medium heat for 4 minutes, flip, grill a further 2 minutes or until the fish is cooked, cool slightly.
Combine the reserved 1/4 cup marinade with green onions, orange juice and Cilantro.
poon sauce onto the middle of each tortilla, divide the fish evenly on each, fold over once and serve.