FISH OR SHRIMP TACOS

These are a staple in our house.  I don’t always do them exactly the same, so I will put the different versions I make.  Version two is the quicker one and the one I’ve made for years.  Eric and I tried to copy ones made at Fred’s – a favorite spot on Pacific Beach where he lived in San Diego.  Version one I usually do for company.  We obviously like both.  For a fairly healthy but satisfying meal, try them.  They are much easier to make than you think.

A filet of fish (like tilapia or mahi mahi) or 1/3 lb. of shrimp per person

Eric’s Cajun Seasoning (recipe in Seafood Section)*
Canola or avocado oil
Finely shredded cabbage (can buy in a bag preshredded) or Mexican Cabbage Slaw (recipe below)
Pico de gallo (recipe below or bought fresh at grocery store) or Mexican Tomato Salad (recipe in      Salad section)
Chipotle mayo (recipe below) or Isabella Rae Garlic Ranch Salad Dressing**
Corn tortillas
Lime wedges

Prepare everything else and have all the layers sitting out ready to serve before cooking the shrimp/fish so they are served hot.

FISH/SHRIMP
The fish/shrimp are always done the same.   For fish, lay it on a cookie sheet about 30 minutes before cooking and heavily season both sides with Eric’s Cajun Seasoning.   For shrimp, peel and devein it.  Slice it in half lengthwise – it helps it cook faster without getting tough.  About 30 minutes before cooking put these in a zip lock bag and heavily season them with Eric’s Cajun Seasoning – rub it around and keep adding it until every shrimp is coated in it.

Heat your black skillet on high heat.  Put just enough oil so that the bottom is lightly coated – about 2 TB – get it hot but not smoking.  For fish, put it in and cook it only a couple of minutes before turning.  Flip it over and cook until you can put your spatula in it and it is flakey, only 2-3  more minutes – don’t overcook.  For shrimp, put just enough of it in the pan that it is in one layer.  Cook it on one side about a minute and flip it.  Watch it carefully so that you don’t overcook the shrimp.  It shouldn’t take 3 minutes total to cook it.

If using Isabella Rae instead of mayo, drizzle a little bit over the shrimp and toss it – don’t coat it heavily. **Isabella Rae can only be bought in Austin at Whole Foods (It is in the refrigerated salad dressing section).  It is a very light, thin garlic ranch dressing – actually low in calories and fat.  We eat it on our salads any time we want a creamy dressing.  I wouldn’t use a regular ranch dressing as a substitute.  They aren’t at all the same.  Since Eric is in LA and can’t get it,  he stirs a little sour cream over the shrimp while they are hot so it melts.  If you have a favorite light creamy dressing you might try it and see if you like it.

*Eric’s Cajun Seasoning is a MUST!  It is by far the best to use on fish.  I think it’s because it has powders in it rather than all grainy spices so it actually coats the seafood.  Go to the bulk section and buy all the ingredients and put them in a spice jar.  Use it any time you season seafood.  You will thank me.  It is wonderful.  You can’t put too much – I always use a heavy hand when I’m seasoning with it and rub it into the fish.

CHIPOTLE MAYO

¾ c. mayonnaise
1 TB. cilantro, diced
3 minced chipotle chiles, seeded and diced
About 1 t. of adobo sauce the chipotle chiles come in
Juice from ½ lime (about 1 TB)
1 clove garlic, minced or pressed
Salt and pepper to taste

Combine all ingredients and stir well.  Refrigerate until ready to use.  Spread it on the bottom of the corn tortilla before putting anything else.

MEXICAN CABBAGE SLAW
4 c. shredded green cabbage
¼ c. cilantro
3 green onions, thinly sliced
2 TB cider vinegar
1 TB canola oil
½ t. salt

Mix all together early and stir well.  Cover and refrigerate until ready to use.

PICO DE GALLO

Tomatoes, diced
White onion, finely diced
Cilantro, finely diced
Juice of a lime
Salt to taste

Don’t overdo the onion.  You want the tomatoes to be the most dominant flavor.  Stir all together and refrigerate until ready to serve.  Leftovers will keep a day or two and can be eaten with tortilla chips.

TO ASSEMBLE:

Heat the corn tortillas however you like – in the microwave, wrapped in foil in the oven, or on a comal one at a time.

VERSION ONE:

Corn tortilla spread with a small amount of chipotle mayo
Fish or shrimp – no dressing on either
Mexican Cabbage Slaw
Mexican Tomato Salad
Lime Wedges

VERSION TWO:

Corn tortilla
Fish or shrimp, with light dressing or sour cream drizzled over it
Shredded cabbage
Pico De Gallo
Crumbled queso blanco or cotija cheese, optional
Lime Wedges