Fish Or Shrimp Taco’s Recipe

Warm tortillas

Heat a dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable and slightly toasted. Keep wrapped in a clean kitchen towel to stay warm until serving.

Assemble tacos: place warmed tortilla on a plate, layer 1/2 cup shredded lettuce, top with cooked fish or shrimp (see protein methods), sprinkle 1/4 cup shredded cheddar-jack per two tacos (adjust), add 2 tablespoons mango salsa per taco, and drizzle 1 tablespoon spicy ranch per taco. Serve with lime wedges.

Pat fish fillets or shrimp dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Drizzle 1 tablespoon olive oil over protein and rub to coat.

Grill fish

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates or brush pan. For fish: grill 3–4 minutes per side until opaque and flakey (thicker fillets may need longer). For shrimp: grill 2–3 minutes per side until pink and firm. Remove and break fish into taco-sized pieces or leave shrimp whole.

If desired, squeeze a little lime over the cooked protein before assembling.

Combine all blackening seasoning ingredients in a small bowl. Pat protein dry and press seasoning evenly on both sides to form a coating.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil. Add seasoned fish or shrimp and cook fish 3–4 minutes per side (depending on thickness) until a dark crust forms and fish is cooked through; shrimp 2–3 minutes per side. Remove and rest 1 minute, then break into pieces for tacos or leave shrimp whole.

Make batter: whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt in a bowl. Slowly whisk in 1/2 cup cold sparkling water until a smooth, slightly thick batter forms. Chill 5 minutes.

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Pat protein dry and lightly dust with a tablespoon of flour to help batter adhere.

Dip each piece of fish or shrimp into the batter, allow excess to drip off, then carefully place into hot oil. Fry fish 3–5 minutes until golden and cooked through; shrimp 2–3 minutes until golden and cooked. Work in batches to avoid crowding. Transfer to a wire rack or paper towel-lined plate and season immediately with a pinch of salt.

Whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons buttermilk, 1 teaspoon ranch seasoning, 1 teaspoon hot sauce, 1/2 tablespoon lime juice, 1/8 tsp salt and 1/8 tsp black pepper in a bowl until smooth. Taste and adjust heat or thickness (add more buttermilk to thin). Refrigerate until serving.

Combine 1/2 cup diced mango, 2 tablespoons diced red bell pepper, 1 tablespoon finely diced red onion, 1 tablespoon chopped cilantro, 1/2 teaspoon minced jalapeño, 1/2 tablespoon lime juice and 1/8 teaspoon salt in a small bowl. Stir gently, taste and adjust salt or lime. Chill briefly to let flavors meld.