Is it even possible to pass by a taco truck without being happy that taco trucks exist. Shrimp and fish tacos might fight for top spot on my list of favorite foods. Have you ever seen the meme that say’s “know the difference between needs and wants… I want to be skinny but I NEED TACOS”. I can relate!
Fish and shrimp tacos are at least a bit healthier than pork or steak right? Well, I’m going with this notion. So I created this blog for four people. To pass on the recipes we cook to the kids I have fed for 20+ years. It makes me so happy when my kids use this blog to make dishes they grew up enjoying. This one is a favorite. Boys, the shrimp tacos are a super quick throw together you can make for your room mates any weekend. Happily, I have many more readers than my four hungry kids. I hope you and your families will enjoy these as much as we do.
You can make fish tacos with any firm white fish but I really like rainforest tilapia. It’s slightly sweet and holds the batter perfectly. Especially with this batter the fish remains moist and flavorful.
It may seem like there are a lot of ingredients but don’t be intiminated by the list. Most are common spices and once you have everything out and ready it all comes together super quick. We made both fish taco’s and shrimp tacos today but if you chose just one it would be even easier.
Fish Tacos
Fish tacos are great for a crowd or a simple weeknight dinner. The batter is sweet and light while the fish is moist and flavorful.
Ingredients
Fish Tacos
- 1 1/2 lbs. Rainforest Tilapia or other firm white fish.
- 15 small corn and or flour tortillas
- Vegetable oil
Fish Taco Batter
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon honey
- 1 can soda (le croix) note: I use coconut le Croix because that’s what I usually have on hand. I’m not sure if it makes a huge flavor difference but this batter is so very good I just always do it this way.
Garnish
- shredded cabbage
- Avocados
- salsa verde
- lime juice
- hot sauce
- Pic de Gallo
- 4 Roma tomatoes diced
- 1/2 large white onion, diced
- 1 cup cilantro leaves, minced
- 1 tablespoon lime juice
- salt to taste
Sauce
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 clove garlic crushed
- Hot sauce to taste
Instructions
Sauce
- Whisk the Sauce ingredients together in a medium bowl, cover and refrigerate.
Pico de Gallo
- Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.
Tortillas
- Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
Fish
- Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add to get to the consistency of pancake batter.
- Slice fish into strips approximately 3/4” wide x 4″ long (they don’t have to be exact – error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
- Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
- Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper towels.
Assemble
- Add fish to tortillas and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.
Notes
Enjoy xo
Keywords: tacos, shrimp, fish, seafood, shrimp tacos, fish tacos
Shrimp Tacos
Shrimp tacos. Enough said. It’s the perfect combination of sweet and spice, hot and cool, creamy and crunchy.
Ingredients
FOR THE SHRIMP TACOS:
- 1 pound large or jumbo shrimp — peeled, deveined, and tails removed (fresh or frozen and thawed)
- 1 tablespoon extra-virgin olive oil — divided
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 6 to 8 corn or flour tortillas
- Garnishes: avocados — cilantro, sour cream (or Greek yogurt), lime wedges
FOR THE SLAW AND SHRIMP TACO SAUCE:
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic — peeled
- 1/2 small jalapeño — seeds and membranes removed
- 1/4 cup tightly packed fresh cilantro leaves
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 small limes — about 2 teaspoons zest and 3 tablespoons juice
- 2 cups shredded cabbage — or slaw mix
Instructions
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice. Or chop by hand and mix together. Taste and adjust seasonings as desired.
- Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas on a hot grill pan or heavy frying pan. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.
- Enjoy immediately.
Notes
Enjoy xo
Keywords: shrimp tacos, tacos, seafood
Enjoy!
