Why You’ll Love This Recipe!

This fish taco recipe comes from a cookbook my friend Mary of Barefeet in the Kitchen. There were so many recipes I wanted to try but I knew this recipe for Fish Tacos with Jalapeño Lime Sauce was going to be the first one. There are so many things to love about it:

It’s Easy! The recipe can be found in the  15 – 25 minute section of the cookbook so it’s the perfect quick weeknight dinner idea.

It’s Delicious! Even the non fish eaters at our house enjoyed it! The recipe uses a nice light, white fish such as cod or tilapia. These are the best fish tacos!

Ingredients Needed

• Kosher salt
• Cumin
• Smoked paprika. If you don’t have smoked paprika, get yourself some.  There is a difference from regular paprika and the flavor is amazing.
• Fish. Use cod or tilapia, fresh or frozen fillets. You could also use halibut, snapper or mahi mahi. Cod is my favorite.
• Cayenne pepper
• Tortillas. You can use corn tortillas or flour tortillas, I prefer corn
• Red or Napa cabbage.
• Cilantro
• Limes
• Jalapeno Lime Sauce. See recipe below

How to Make Fish Tacos

• In a small dish, stir together the salt, cumin, paprika and pepper.
• Sprinkle the fish on both sides with the mixture.
• Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
• Arrange the fish fillets across the pan and let it cook, without touching it for 2 minutes.
• Slide a thin spatula under the fish and flip.
• Continue cooking for 2-3 minutes.
• Fish is done when it is opaque and flakes easily with a fork.
• Remove the cooked fish to a plate.
• Use two forks to flake it apart gently, leaving plenty of bite size pieces.

Ingredients for Fish Taco sauce

• Sour cream
• Mayonnaise
• Lime
• Cilantro
• Jalapeno
• Salt

How to Make Fish Taco Sauce

• In a small dish, stir together the salt, cumin, paprika and pepper.
• Sprinkle the fish on both sides with the mixture.
• Heat oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
• Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
• Slide a thin spatula under the fish and flip.
• Continue cooking for 2-3 minutes. Fish is done when it is opaque and flakes easily with a fork.
• Remove the cooked fish to a plate.
• Use two forks to flake it apart gently, leavingh plenty of bite size pieces.

Try these other delicious recipes:

• Baja Fish Tacos
• Flavored Butters
• Slow Cooker BBQ Beef Brisket
• Best Fish and Chips on the Oregon Coast
• Taco Bake Recipe

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Fish Tacos with Jalapeño Lime Sauce

Crispy Fish Tacos served with a delicious jalapeño lime sauce.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 436kcal

Author Leigh Anne Wilkes

Ingredients

• 1/2 tsp kosher salt
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• 1 lb. cod or tilapia or 4 4 oz. fillets
• 2 Tbsp olive oil

Jalapeno Lime Sauce

• 1/4 cup sour cream
• 2 Tbsp mayonnaise
• 1 Tbsp fresh lime juice about 1/2 large lime
• 1 Tbsp minced fresh cilantro
• 1 tsp finely minced jalapeno
• 1/8 tsp kosher salt

Garnish

• 8 corn or flour tortillas
• 1 cup finely shredded red or napa cabbage
• fresh cilantro chopped
• 1 large lime cut into wedges

Instructions

• In a small dish, stir together the salt, cumin, paprika and pepper.
• Sprinkle the fish on both sides with the mixture.
• Head oil in a large nonstick skillet over medium high heat. (I used my cast iron pan)
• Arrange the fish across the pan and let it cook, without touching it for 2 minutes.
• Slide a thin spatula under the fish and flip.
• Continue cooking for 2-3 minutes.
• Fish is done when it is opaque and flakes easily with a fork.
• Remove the cooked fish to a plate.
• Use two forks to flake it apart gently, leavingh plenty of bite size pieces.

Jalapeno Lime Sauce

• Make while fish is cooking or ahead of time and refrigerate. Stir together the all sauce ingredients and set aside.
• To serve, place a scoop of fish on each tortilla. Top with the cabbage and drizzle with sauce.
• Sprinkle with cilantro.
• Serve with lime wedges on the side.

Nutrition

Calories: 436kcal | Carbohydrates: 33g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 897mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 3mg

Continue reading Fish Tacos. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Favorite Appetizer

My favorite appetizer when we go out to dinner is always Coconut Shrimp.  If it is on the menu I am there! There is no need to wait until you go out to dinner though to enjoy this delicious appetizer. You can make it at home in under 20 minutes! 

This shrimp is perfect as an appetizer or as a meal!

Ingredients Needed

• Shrimp. I used large shrimp, 21-25. The number tells you how many shrimp there are to one lb. You can use smaller shrimp if you prefer.
• Coconut. You can used sweetened or unsweetened shredded coconut, which ever you prefer. I prefer the sweetened.
• Garlic Powder. This is optional but adds some nice flavor.
• Flour. All purpose flour
• Egg. Beat egg well so you don’t see any egg white.

• Oil. Use vegetable or canola oil for frying or an oil with a high heat point.

How to Make Coconut Shrimp Recipe

• Thaw shrimp
• Set up three bowls, one with beaten egg, one with coconut and one with flour.
• First, Holding the shrimp by the tail, first dip into beaten egg.

• Second, dredge shrimp in the flour mixture, coating both sides of the shrimp.

• Third, dip the shrimp into the coconut, coating both sides.

• Lay shrimp in a single layer on a plate or baking sheet.

• Heat oil in a large flat bottomed pan.
• Cooking in batches, gently place shrimp into hot oil. Oil should be 350 degrees F.
• Cook for 2 minutes on each side or until golden brown. The more shrimp you put in the pan at a time, the longer it will take.

• Shrimp will turn pink when it is cooked.
• Place fried shrimp on a layer of paper towels and allow excess oil to absorb.
• Serve warm with dipping sauce.

Coconut Shrimp Dipping Sauce

My favorite thing to serve this shrimp with is this sweet with a little heat dipping sauce.

1. Apricot jam or preserves.  Can also use orange marmalade
2. Sweet Chili Sauce.  This will add heat to the sauce so use less of it if you prefer less heat.

• Combine sweet sweet chili sauce and apricot jam or preserves. I use a 1:1 ratio but if. you prefer a little less heat, do a 2:1 ratio of jam to sweet chili sauce.

Frequently Asked Questions

What kind of shrimp do I use?

I prefer to use large, raw shrimp with the tail still attached. I prefer them peeled and deveined to make it easier to work with. Having the tails on the shrimp makes it easier to work with and I think it makes a nice presentation. You can buy fresh or frozen. If using frozen, thaw the shrimp under running cool water first.

Should I use sweetened or unsweetened coconut?

I use sweetened coconut because I love the slight sweetness it adds to the shrimp. The sugar also gives the coating a crisper texture. You can use unsweetened though if you prefer.

Can I make them ahead of time?

They are best served freshly cooked but leftovers can be kept in the refrigerator or frozen. To reheat, place in a 350 degree F oven for about 10-12 minutes on a baking sheet.

Can I bake the shrimp instead of frying them?

You can bake them in a 400 degree F oven for about 10 minutes on each side but they will not be as crisp.

Some of our other favorite appetizers include:

• Cream Cheese Corn Dip
• Bacon Wrapped Dates
• Cranberry Salsa
• The Best Cheeseball
• Cranberry Brie Appetizer
• Bloomin Onion Bread
• Olive Artichoke Dip
• Stuffed Mushrooms

For more delicious shrimp recipes try these:

• Garlic Herb Shrimp
• Firecracker Shrimp
• Low Country Boil {on the grill}

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Coconut Shrimp

Shrimp coated in sweet, crispy coconut and quickly fried to perfection.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 255kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups

Ingredients

Coconut Shrimp

• 1 lb peeled, deveIned shrimp with tails on
• 1/3 cup all purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 eggs beaten
• 1 1/2 cups sweetened coconut
• oil vegetable or canola oil

Coconut Shrimp Dipping Sauce

• 1/4 cup sweet chili sauce
• 1/4 cup apricot jam or preserves

Instructions

• Rinse shrimp in cool water and pat dry with paper towels.
• Put flour (with salt, pepper and optional garlic powder), beaten egg and coconut into three bowls.
• Holding onto the tail of the shrimp, dip into flour, then dip into egg and then into the coconut, coating both sides.
• Lay shrimp in a single layer on a baking sheet or plate.
• Heat oil in a flat bottom frying pan. Oil should be at 1/4 inch deep. Heat oil to 350 degrees F
• Add shrimp and cook on each side for about 2 minutes or until shrimp turns pink and coating is golden brown.
• Place on some paper towels and allow excess oil to drain.
• Serve with dipping sauce.

Coconut Shrimp Dipping Sauce

• Combine chili sauce and apricot preserves.

Notes

You can bake them in a 400 degree F oven for about 10 minutes on each side but they will not be as crisp.

They are best served freshly cooked but leftovers can be kept in the refrigerator or frozen. To reheat, place in a 350 degree F oven for about 10-12 minutes on a baking sheet.

Nutrition

Calories: 255kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 476mg | Potassium: 319mg | Fiber: 2g | Sugar: 17g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Originally shared November 11, 2014

Continue reading Coconut Shrimp. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Baked Salmon

This is the recipe that made me a salmon lover. My husband has always loved salmon and if it’s on the menu that is what he orders. A friend shared some salmon her husband had caught in Alaska along with this recipe so I gave it a try and after tasting it I discovered I am a salmon lover too!

My husband loved it and after serving it at a party I had my guests tell me it was the BEST salmon they had ever eaten. The flavor the marinade and the sauce is amazing!

Marinade Ingredients

• Brown Sugar
• Salt and Pepper
• Gin or Apple Juice. I substituted apple juice for the gin and it worked great.
• Dill. The recipe calls for fresh dill which I used, if you need to use dry dill use 1 tsp.

How to Make Marinated Salmon

• Combine marinade ingredients.
• Place salmon in a baking dish and cover with marinade.

• Cover with plastic wrap and marinate in the refrigerator for at least four hours.
• Pour off excess marinade and place on a baking sheet.
• Preheat oven to 400 degrees F and bake for 15 – 20 minutes or until cooked through and light and flaky.

Salmon Sauce Ingredients

While the salmon is baking mix up the marinade.

• Brown Sugar
• Dijon Mustard. You can use your favorite kind of mustard.
• Lemon Juice
• Dill. Fresh if possible
• Vegetable Oil
• Leftover Marinade
• Whipping Cream

Combine all the ingredients together and keep refrigerated until ready to use.

The sauce can be served poured over the salmon or served on the side as a dipping sauce. This sauce adds amazing flavor!

Can I Grill It Instead of Bake?

I have only baked this particular recipe but it should grill fine. Be sure to use salmon with the skin on when grilling. The skin helps hold the salmon together when you turn it on the grill.

To grill the salmon cover your grill with foil and place salmon over a medium high heat. It will cook for about 6 minutes on each side. Time will vary depending on the thickness of your salmon and heat of grill.

How Do I Know When Marinated Salmon Is Done?

Use a meat thermometer. Salmon is done when it reaches a temperature of 125-130 F which is medium doneness. It will continue to cook for a few minutes after removing it from the heat. Put your thermometer into the thickest part of your salmon.

Flake with a Fork. Cook until the salmon just begins to flake or separate when poked with a fork.

Do not overcook your marinated salmon. There is nothing worse than a piece of overcooked fish!

Some of our other favorite seafood recipes include:

• Garlic Herb Shrimp
• Firecracker Shrimp
• Fish Tacos

For all my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Be sure and follow  me over on You Tube for weekly cooking demos.

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Marinated Salmon and Sauce

Baked in the oven, this marinated salmon is tender and delicious and is topped with an amazing mustard dill sauce

Course Main Dish

Cuisine marinated salmon and sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinate 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 servings

Calories 419kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 lb salmon with skin on
• 6 Tbsp brown Sugar
• 1 Tbsp salt
• 1 tsp black pepper
• 2 Tbsp Gin or apple juice
• ¼ fresh dill chopped

Sauce:

• 2 Tbsp brown sugar
• ¼ cup Dijon mustard
• 1 Tbsp juice from marinade
• ½ lemon juice only
• ¼ bunch fresh chopped dill
• ¼ cup Vegetable oil
• Tabasco sauce to taste
• 5 Tbsp whipping cream

Instructions

• Place salmon skin side down in baking dish
• Mix ingredients in bowl and spread evenly over fish
• Marinate minimum of 4 hrs.
• Pour off excess juices and reserve for sauce
• Pre-heat oven to 400 and bake 15-20 min maximum

Sauce:

• Mix brown sugar and Dijon mustard in a bowl
• Slowly mix in veg. oil.
• Add remaining ingredients saving whipping cream for last

Nutrition

Calories: 419kcal | Carbohydrates: 18g | Protein: 31g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1357mg | Potassium: 804mg | Fiber: 1g | Sugar: 16g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg

Continue reading Marinated Salmon. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

This garlic herb shrimp recipe is a delicious way to prepare shrimp and a great way to use some of those fresh herbs you may have growing in your garden. After marinating for an hour it cooks in a few minutes on the grill.

How to Buy Shrimp

If you haven’t ever bought shrimp before it comes in different sizes.  The number tells you how many shrimp there are in a pound. The higher the number, the smaller the shrimp. The smaller the number, the larger the shrimp. For this recipe I used large shrimp which means there are 31-35 per pound.  You can use fresh or frozen, either will work.  I used frozen shrimp I bought at Costco.

I used precooked shelled, shrimp with the tail on but you can also use raw shrimp.

Tips for Cooking Shrimp

• Shrimp likes to be cooked fast and over high heat.
• Defrost shrimp by letting it sit in the refrigerator overnight or several hours.
• I grilled the shrimp but you could also cook it in a pan on the stove top or in the oven. If cooking on the stove top, do not put the shrimp on skewers. Cook at 450 degree F for 5-7 minute in the oven, turning once.
• Fresh herbs work better for this recipe than dried.

How to Make Garlic Herb Shrimp

• Combine marinade ingredients in a bowl.

• Add in shrimp and gently toss to coat

• Marinate shrimp for 1 hour at room temperature or can be refrigerated over.

• Skewer shrimp using bamboo or metal skewers. If using bamboo soak them in water for prior to using to prevent them from burning.

• Heat grill and brush the grill with oil to prevent the shrimp from sticking
• Shrimp cooks quickly, only a couple of minutes on each side. Precooked shrimp just needs to be heated through. if using raw shrimp, it may take a minute longer and is fully cooked when it turns pink

What to Serve with It

• Roasted Asparagus
• Fast Fire Flank Steak
• Panzanella Salad
• Roasted Vegetables
• Roasted Broccoli
• Smashed Potatoes

For all my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Be sure and follow  me over on You Tube for weekly cooking demos.

Garlic Herb Shrimp Recipe

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Garlic Herb Shrimp

Garlic Herb Shrimp is made with garlic, onion and fresh herbs and is quickly cooked on the grill. A deliciously easy main course.

Course Appetizer, Holiday Main Dish, Main Course, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 21 minutes minutes

Servings 8 servings

Calories 177kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Spoons
• Sheet Pan
• Measuring Cups

Ingredients

• 2 lbs shrimp
• 3 garlic cloves minced
• 1 medium yellow onion diced small
• 1/4 cup minced fresh parsley
• 1/4 cup minced fresh basil
• 1 tsp dry mustard
• 2 tsp Dijon mustard
• 2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/4 cup olive oil
• Juice of one lemon

Instructions

• Combine all ingredients except shrimp
• Pour over shrimp and marinate 1 hour at room temperature or cover and refrigerate overnight.
• Prepare grill and brush the grilling rack with oil to prevent the shrimp from sticking
• Skewer shrimp and grill for 1-2 minutes on each side

Nutrition

Calories: 177kcal | Carbohydrates: 1g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1477mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin C: 5mg | Calcium: 166mg | Iron: 2mg

Originally posted July 7 2008

Continue reading Garlic Herb Shrimp. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Try these other delicious recipes using bacon:

• Brown Sugar Bacon
• Breakfast Potatoes
• Corn Chowder
• Spinach Salad with Warm Bacon Dressing
• Bacon in the Oven

Be sure and follow me over on You Tube for weekly cooking demos.

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Clam Chowder Recipe

This New England Clam Chowder is the ultimate comfort food with so much flavor thanks to a secret ingredient!

Course Soup

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 455kcal

Author Leigh Anne Wilkes

Equipment

• Dutch Oven
• Measuring Spoons
• Measuring Cups

Ingredients

• 8 slices pepper bacon diced
• 1/2 cup butter
• 1/2 large onion chopped
• 1 cup celery chopped
• 1/2 cup flour
• 24 oz. chopped clams or 2 C fresh clams, shucked
• 2 cups cubed potatoes peeled and cubed
• 3 cup whole milk
• 1/2 cup half and half
• salt and pepper

Instructions

• In a large pot cook bacon until browned and crisp. Drain grease. Crumble.
• Add butter, onions and celery to pot and cook over medium heat until onions are softened and translucent.
• Add flour, cook 3 minutes stirring constantly
• Drain clams and reserve liquid.
• Add enough water to clam liquid to measure 2 cups.
• Add this liquid slowly to mixture in pot, stirring constantly.
• Add potatoes and bring mixture to boil.
• Reduce heat and simmer about 20 minutes or until potatoes are tender.
• Add clams, bacon, milk, half and half.
• Heat until thickened, be careful not to burn.
• Add salt and pepper. Garnish with fresh parsley
• If soup thickens up to much you can add additional milk

Notes

We like to serve it with some freshly ground pepper, a sprinkle of fresh parsley and of course some little oyster crackers or you could also use saltine crackers.

This soup is as good the next day or third day as it is the first. After you refrigerate it, it will thicken up so reserve some clam juices or some more milk to the leftovers to thin it out when you reheat it. It is a great make ahead soup.

Nutrition

Calories: 455kcal | Carbohydrates: 25g | Protein: 13g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 509mg | Potassium: 531mg | Fiber: 1g | Sugar: 7g | Vitamin A: 880IU | Vitamin C: 11.2mg | Calcium: 185mg | Iron: 1.3mg

Continue reading Clam Chowder. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.