2 Seafood Summer Taco Recipes
Tacos make the perfect meal all year round, but seafood tacos are especially delicious on a beautiful summer day. Continue reading to learn how to make shrimp and fish tacos to serve at your next backyard barbeque or for an easy weeknight dinner!
Grilled Shrimp Tacos and Avocado Salsa
These grilled shrimps tacos with homemade avocado salsa are easy and fun to make and are perfect for a family dinner night on the patio. For four servings, you will need:
1 small shallot
1 jalapeno pepper, quartered and seeded
2 garlic cloves, peeled
1 tomato, seeded and chopped
1 avocado, peeled, seeded and cut into chunks
¾ teaspoon salt
1 tablespoon fresh lime juice, from half a lime
¼ cup loosely packed fresh cilantro leaves, coarsely chopped
1-½ tablespoons olive oil
1-½ teaspoons chili powder
½ teaspoon salt
Scant ⅛ teaspoon cayenne pepper
1-½ pounds large or extra-large shrimp, peeled and de-veined
8-10 six-inch corn or flour tortillas
2 cups chopped red cabbage
2 limes, cut into wedges
1 cup sour cream
Start with making the salsa by putting the shallot, jalapeno, and garlic in the bowl of your food processor and process until finely chopped. Transfer to a bowl, then add chopped tomatoes, avocado, salt, lime juice, and cilantro and stir to combine. Set aside, or set in the fridge with a piece of saran wrap over the salsa until you’re ready to serve.
When it’s time to make the shrimp, heat your grill to medium. While it heats up, mix the olive oil, chili powder, salt, cayenne pepper, and shrimp in a large bowl and stir until the shrimp are evenly coated with seasoning. Grease the grill and cook shrimp until they are opaque- about 2 minutes per side. Cover to keep the shrimp warm.
When it’s time to assemble, grill the tortillas for about 20 seconds per side, or heat them in the microwave. Spoon the avocado salsa generously over the tortillas, top with three shrimp, cabbage, sour cream, and lime wedges on the side.
Recipe via: www.onceuponachef.com
Baja Fish Tacos
These baja fish tacos are ideal for a weeknight dinner, as they only take 20 minutes from start to finish! For four servings, you will need:
Vegetable oil, for frying
¼ red cabbage, thinly sliced
½ cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
½ cup mayonnaise
12 corn tortillas
¾ cup all-purpose flour
½ teaspoon chili powder
Freshly ground pepper
1 ¼ pounds skinless halibut fillet, cut into 2-by-½-inch pieces
1 Hass avocado
½ cup fresh salsa
Heat about three inches of vegetable oil in a medium pot over medium-low heat until it reaches 375 degrees F. While it heats up, toss the cabbage, cilantro, lime juice, honey, and mayo in a bowl and season with salt.
Mix the flour, chili powder, salt, and pepper to taste in a shallow bowl and dredge the fish in the flour mixture. Fry the fish in batches until golden, or about two to three minutes. Transfer with a slotted spoon to a plate with a paper towel on it and season with salt. Warm the tortillas in a skillet over medium-low heat or microwave them for about 25 seconds. Halve, pit, and slice the avocado. When you’re ready to assemble, fill the tortillas with the fish, avocado, slaw, salsa, and serve with lime wedges. Enjoy!
Recipe via: www.foodnetwork.com
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