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Shrimp & Fish Tacos
Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Medium |
Ingredients
For tacos:
6 Tablespoons ground dried New Mexico or California peppers, or 1-2 teaspoons red pepper flakes
3 Tablespoons salad oil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
3/4 pound boned, fresh skinned firm-flesh fish, such as halibut or mahi-mahi
1/2 pound medium size prawns, peeled and deveined
1/4 cabbage, sliced thin
12 gf corn tortillas
For cilantro-jalapeno mayonnaise:
1 3/4 cup gf mayonnaise (see mayonnaise recipe, Oct. 2000/Salsas Marinades & Sauces)
2 Tablespoons water
2 Tablespoons cider vinegar
1 jalapeño pepper
1 garlic clove
1/2 cup lightly packed cilantro
1/4 teaspoon pepper
Salt to taste
For pico de gallo:
2 cups diced tomatoes
1/2 cup finely diced onion
2 Tablespoons minced jalapeño pepper
1/4 cup minced fresh cilantro
2 Tablespoons lime juice
1 garlic clove, minced
Salt to taste
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Directions
For tacos:
In a large bowl, mix together ground dried peppers, oil, black pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.
Rinse fish and shrimp; pat dry. Add to bowl and turn to coat with marinade. Cover and chill at least 1 hour or up to 1 day, mixing several times.
For cilantro-jalapeno mayonnaise:
In a blender or food processor, combine
1-3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons gf vinegar, 1 rinsed and stemmed fresh jalapeño pepper (remove seeds for less heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Blend until smooth; add salt to taste.
For pico de gallo:
In a bowl, combine all ingredients. Salt to taste.
In a heavy skillet heat tortillas, one at a time, over medium- high heat. Keep warm by wrapping in foil.
Lift fish from marinade, and arrange pieces in a single layer in a 9"x13 pan. Discard marinade.
Broil fish 4-5" from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2" thick pieces.
With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along grain into 1/2" slices and shrimp into 1/2" pieces; season to taste with salt.
To assemble tacos:
Spread a layer of cilantro-jalapeno- mayonnaise on a heated tortilla, top with fish and shrimp mixture, cabbage and pico de gallo. Enjoy!
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Tips
This recipe takes a bit of prep, but is well worth the effort. Instead of broiling the fish and shrimp, you can grill them if you prefer.
You will need mayonnaise for this recipe. Our mayonnaise recipe can be found in October 2000 issue, under Salsas, Marinades & Sauces. |
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