Happy Taco Tuesday, friends!
I don’t know about you guys, but after the heaviness of holiday meals, I like to lighten things up a bit. I get a little weighed down by all that great comfort food and eating out while traveling and visiting with friends and family. After a season like this one was, I was ready for something bright and fresh. So, this Taco Tuesday (although some might find this recipe more suited to a hot summer evening) we’ve got on the menu …
Light & Fresh Seafood Salad Tacos
This is a pretty quick meal actually. I start with a basic pico de gallo mixture; cilantro, onion, jalapeno and tomato. I go easy on the cilantro (cuz Husband isn’t the biggest fan), and heavy on the chile and onion. That’s how we like it, but you should tailor yours to your family.
Throw it in a bowl and mix it all up!
Isn’t it purty???
Then I set it aside and get to my fish.
I used tilapia (though you could use any fish you’d like), seasoned it up with Cajun seasoning, cayenne and a little salt, heated a little olive oil, and cooked it quickly (only a minute or two for pieces this thin), pulled it out and set it aside.
Then I shelled, deveined and seasoned up my raw, medium-sized shrimp with the same seasoning mixture …
… and using the same pan as earlier, cook the shrimp quickly (just until they start to turn opaque), deglaze the pan with a little white wine (you could use another cooking liquid if you’d rather, of course), and the juice of half a small lime. Remove and set aside.
When the fish is cool, break it up into small pieces (I use two forks for this) and add it to the pico de gallo mixture.
Then add the juice of half a lemon, a little salt, mix, cover in plastic, and chill in the refrigerator until you’re ready to eat!
Isn’t it lovely?
Warm up your tortillas …
… stuff ‘em full’a the yummy seafood salad, and enjoy! (If you’re from a partly Hispanic family in California like I am, you know that lime and hot sauce are traditional condiments for this sort of taco, but you don’t have to add them if it’s not your thing.)
I served these with a corn and avocado salad and some plain black beans for Husband (not for me).
Super fresh, light, and delicious!