Fish Tacos with Chili Lime Sauce

What I love about this recipe for Fish Tacos is you can use any kind of seafood or regular meat fillings you like, it's the toppings and chili lime sauce that's fantastic.



We have tried these with shrimp, scallops, haddock, cod, and mahi-mahi, fried chicken and pork, every single one of these fillings works perfectly in this delicious taco with the sauce.



If you love seafood tacos, this is a must-try for you.



These are so fresh and light and the perfect summer meal that brings you right to an Island-style meal for lunch or dinner.



We are huge seafood lovers and make many fish dishes all year long here in Florida one we love is Cioppino which is a delicious fish stew and every Friday is Fish Fry night!



We just love tacos no matter if it's taco Tuesday or any day of the week and another favorite we make are Air Fried Tacos, you just have to try those too!



If you're not a huge fan of seafood or have allergies, scroll down to my suggestions and alternatives, this chili lime sauce is great on any meats or pick out another dipping sauce we love to make.

Baked Cod with Roasted Vegetables

Baked Cod with roasted vegetables is one of the best seafood recipes and the results are a moist white flaky flavorful fish in the end topped with vegetables.


This easy baked cod is wonderful on a bed of sauteed spinach with a medley of roasted vegetables on top.


Basic baked cod fish is a versatile variety when it comes to fish it can be made baked, fried, and make a salted cod fish in a tomato sauce called Bacccala on Christimas Eve.


The best part about this Baked Cod with Roasted Vegetables is that it's an all in one pan meal that needs no other side dish and perfect around Easter Lent time when folks eat fish on Friday.


Cod is easy to prepare and cooks up fast for those busy weeknight meals.


Then added toasted bread crumbs on a bed of sauteed spinach makes this simple but so gourmet.


This meal is easy to make and takes a lot less time using fresh or frozen depending on how thick the pieces are.


I also give suggestions and substitution ideas if you're not a fish lover or have an allergy to seafood.


It truly is a delightful recipe, scroll down and see why it's tops in our home.

Filet Mignon Topped with Seafood and Wine Sauce

If you are looking for a gourmet meal, this Filet Mignon is it.


It's topped with shrimp and crab with a delicious wine sauce.


A little bit of work will be worth the effort when you taste this melt in your mouth tender filet with this topping.


It's an elegant perfect special occasion dinner.


Easier than you think to make and everyone will think you ordered this from a 5-star Restaurant.



Scroll down to get this yummy recipe. Please let me know if you try it!

Baked Haddock With Lime Butter Recipe

Here is a delicious lime butter haddock, baked to perfection with a little spice.

A Cajun yet tropical flavor sure to delight any fish lover! Here is one we make often.

Shrimp Stir Fry with Broccoli and Zucchini

A quick meal, all in one pan, except the rice!

1 pound cleaned and deveined shrimp
1 sweet green pepper; cut in 3/4-inch squares
2 teaspoons fresh minced garlic
pinch or more of cayenne pepper
1 small carrot; thinly sliced 
2 cups of broccoli florets (microwave with 1 teaspoon of sugar and covered with water for 5 minutes drain)
1 zucchini cut into chunks
1 yellow squash cut into chunks
1/2 cup pineapple chunks and 1 cup liquid
1/4 cup dry sherry
2 tablespoons cornstarch
1/4 cup teriyaki sauce
2 tablespoon olive oil or sesame oil


In a large wok style fry pan, add oil and all the vegetable, saute with garlic for 3 to 5 minutes we like the vegetables crisp, cook longer if you prefer. Add pineapple and sherry to pan. In a small bowl mix the pineapple juice, cornstarch and teriyaki sauce together. Add and cook till thickened.  Serve with jasmine rice or other white rice.

Ocean Fresh Wahoo Fish Kebobs Recipe

Wahoo....wow what a great saltwater fish and delicious kind of seafood. Amazing texture, firm, white, mild-tasting wonderful fish. If you see this on a menu, try it if you like a firm white fish... it's one not to be missed!


The marinade is lemon, lime with wonderful spices to accent its flavor.


Grilled to perfection!


Fish is the main staple in our household since we've moved to Florida


1 lb of Wahoo Fish Cut into chunks or steaks
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon fresh lemon juice and 1 fresh lemon sliced
1 tablespoon smoked paprika 1 teaspoon minced garlic
1/2 teaspoons finely ground fresh pepper
Cooking :
Whisk together olive oil, lime and lemon juice, paprika, and red pepper in a small bowl. Place wahoo in a dish. Pour the marinade mix over the fish, place in the refrigerator, and let stand for half an hour add sliced lemons on top. Remove wahoo from refrigerator, place fish on skewers or steaks directly on the grill and grill for 15 minutes on medium turning once at about 8 minutes. Use the leftover marinade mix to baste the fish while it is grilling. Serving suggestions on plain white rice or rice almondine marsala.

Recipes You May Like

Seafood Marinara

Seafood Scampi

Seafood Chowder

Potato and Tuna Fried Cakes

3 russet potatoes or if your in a hurry use instant potatoes follow instructions
2 tbsp oil
1 can tuna water packed drained
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1/4 teaspoon cayenne pepper
1 to 2 cups bread crumbs
1 egg, lightly beaten
Oil for deep-frying canola, olive oil, butter
salt and pepper to taste

Boil potatoes in a pot of boiling water. When they become soft, peel off skin and mash them add a tablespoon of butter, salt, pepper to taste.

Heat oil over medium-high heat in a pan. Fry garlic until lightly browned. In the same bowl as the potatoes, add tuna, garlic, Worcestershire sauce, 1/2 cup bread crumbs, salt, pepper, paprika, and garlic powder, cayenne pepper and  stir until well blended. 

Roll the tuna mixture into mounds or patties. Coat each pattie with breadcrumbs, dip into beaten egg and roll again in breadcrumbs again.

>Heat oil for frying. ( Or for a healthier version, place on parchment paper and bake on 375-degree oven, till brown)   Pan-fry tuna cakes  ( I like to add a tablespoon of butter in the olive oil) till golden brown on each side. Lower heat if they brown too soon. Drain cakes on paper towels and serve hot with tarter, tomato sauce, or sour cream and dill.

Baby Bella Mushroom Tilapia Marsala

A very mild white fish, baked with mushrooms and  flavored breadcrumbs, swimming in a buttery marsala sauce.

4  Tilapia Filets
1 cup sliced  baby bella mushrooms
1/2 cup of Italian flavored bread crumbs
4 tablespoons of butter melted
6 tablespoons of extra virgin olive oil
1/4 cup of Marsala Wine
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons grating cheese
fresh chopped parsley for on top of fish
Directions

Place  fish laying flat in an oil sprayed 2 inch baking dish. In a bowl mix bread crumbs,  grating cheese, garlic, spices, and 3 tablespoons of olive oil. Top each piece of fish with breading mixture then mushrooms.  Sprinkle chopped parsley on top of each piece of fish. In a seperate bowl, mix Marsala, butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle more butter sauce over fish.

Bake at 350 until browned and fish flakes with fork..around 35 to 45 minutes.

Printable Recipe

Macadamia Crusted Stuffed Flounder in Butter Wine Sauce

It's that time of the year when I love making baked fish, it's one of my favorite ways to prepare it. Baked fish filets are always a better choice than fried for healthier cooking. If you can't find flounder try any kind of mild fish as an alternative.

Flounder layered with Shrimp and bread crumb filling, with a splash of white wine.

Our Western Caribbean Trip and Risotto Prawn Recipe

Risotto Prawn Recipe


1 to 1-1/2 cups chicken broth, hot
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 cup Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt
Freshly ground white pepper
8 large Tiger fresh shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.

Put 2 tablespoons each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.

Add the rice and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring until it has been almost completely absorbed by the rice, about 3 minutes.

Using a large spoon or ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir constantly until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another spoonful and repeat, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender surrounded by a creamy sauce.

Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.

Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.

Spoon the risotto a bed on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.

Grilled Fresh Florida Seasoned Redfish with Lime Butter Sauce

Sciaenops ocellatus, better known around Florida as the “Redfish.”


They are members of the drum family and are close cousins to the sea trout, black drum, and croake


The Acadian redfish is a rockfish that is sometimes marketed as "ocean perch" or red drum as previously mentioned.


This delicious fish is not oily and has a mild sweet flavor with large flakes.


It's terrific blackened, fried or with this delectable lime butter sauce with a cajun flair.


If you can't find redfish or get a good catch of the day, try others similar with this recipe like red snapper, black drum, haddock, cod or another mild white fish fillet.


This fish is great served with steamed vegetable, any kind of salt potatoes and a starch like pasta or rice.


Scroll down to the printable recipe card for this fabulous tasting redfish recipe!