Ultimate Seafood Tacos

A Flavorful Feast for the Tastebuds...

Ultimate Seafood Tacos

You are in for a Flavorful Feast...

Indulge in the taste of coastal cuisine with these elevated seafood tacos. Packed with fresh flavors and vibrant toppings, this dish is a true culinary delight. The saucy toppings include classic pico de gallo, tangy salsa verde and modern aioli coleslaw. Simply stated, these are my favorite seafood tacos and I hope they will become yours too.

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Makes: 4

Prep Time:  35 Minutes

Cook Time:  20 - 25 Minutes

Suggested Tools:

·  Large skillet

·  Medium skillet

·  Cutting board

·  Small bowl

·  Tongs

·  Stir spoon

·  Paper towels

Optional: 2 taco stands. I recently started using these and now I'm hooked.

Note: The toppings, salsa verde, aioli, coleslaw, and pico de gallo accompany this recipe. All of these may be prepared either the day before or morning of finalizing this recipe. This will streamline your taco assembly process. 

Prepare Toppings -  

• Prepare the Pico de Gallo as shared in this link.

• Prepare the Salsa Verde as shared in this link.

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Aioli Coleslaw -

Ingredients:

·  2 Cups slaw from a package of prepared coleslaw

·  Creamy Aioli Sauce recipe – linked here

Instructions:

1. Place two cups of the pre-packaged coleslaw into a small bowl.

2. Add the Creamy Aioli Sauce into slaw and stir to combine well. Set aside or refrigerate until ready to use.

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Seafood Tacos -  

Ingredients:

· Seafood such as Cod, Salmon, Scallops or

Shrimp

· 4 Tablespoons extra virgin olive oil

· 1 Teaspoon garlic powder

· 1 Teaspoon paprika powder

· ½ Teaspoon cumin powder

· Salt and pepper to taste

. Topping - Crumbled Cotija cheese or another cheese type of your choice

Optional: Pinch of chili powder to add to the spice medley.

Instructions:

Note: Begin to cook-off the seafood once the key three toppings have already been prepared and are in the refrigerator.

1. Be sure to clean out any fish bones which may be in your fish pieces.

2. Place all of the spices into a small bowl and mix well.

3. Sprinkle the spices over the seafood.

4. Place the oil in the large skillet and bring the temperature up to medium heat.

5. Place the fish in the skillet and cook on all sides, turning each side until lightly browned.

6. Place the cooked seafood on a cutting board and either break the seafood apart or cut it into bite-sized pieces. Cover with a skillet lid to keep warm until the taco shells are ready.

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Cooking Taco Shells -

Ingredients:

·  4 Corn tortillas, full size (not street tacos)

·  2 Tablespoons vegetable or canola oil

Instructions:

1. Add the oil to the medium skillet and bring the temperature up to medium heat.

2.  Cook one taco shell at a time in the skillet by heating the shell for about one minute or when the shell begins to bubble slightly and then flip and cook for about thirty more seconds.

3. After each one is cooked, place each shell on a paper towel and dab the shell lightly to remove any exess oil.

Preparing the Tacos -

1. Place some seafood into each taco shell (about 3-4 tablespoons of seafood), leaving enough room in the shell for the three toppings to complete the fill.

2. Top the seafood first with the aioli slaw, then the pico de gallo and then the verde sauce, about three tablespoons of each or as desired. Lastly, sprinkle with desired cheese choice.

Enjoy!

The Crooked Ladle

Savor the taste