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Restaurants›Cilantros Mexican Cuisine Mandeville›Shrimp Or Fish Recipe

Shrimp Or Fish Recipe

Name: Cilantros Mexican Cuisine Mandevilles Shrimp Or Fish Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined (medium, 16-20 count/lb); 1 lb firm white fish fillets (tilapia, cod or mahi-mahi), cut into 1" pieces; 2 tbs olive oil; 2 tbs lime juice; 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 1 tsp hot sauce (optional); 8 pieces corn tortillas (6-inch); 0.5 cup yellow onion, finely diced; 0.5 cup fresh cilantro, chopped; 2 cups shredded iceberg lettuce; 1 cup shredded cheddar or Mexican blend cheese; 4 pieces lime wedges; 2 tbs pickled jalapeños (optional); 0.5 cup sour cream or crema (optional); 2 tsp hot sauce, extra (optional); 0.75 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 0.5 cup cold sparkling water; 2 cups vegetable oil (for frying, if using batter); 2 cups green cabbage, thinly sliced; 0.5 cup carrot, grated; 3 tbs mayonnaise; 1 tbs lime juice (for slaw); 0.5 tsp salt (for slaw)

Inspired by Cilantros Mexican Cuisine Mandeville

Time40m

Serves4

All tacos served with lettuce & cheese or "Street Style" on a corn tortilla with onions & cilantro. Your Choice of Hard or Soft!

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Ingredients

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Taco Fillings (choose shrimp or fish)

1 lb raw shrimp, peeled and deveined (medium, 16-20 count/lb)

1 lb firm white fish fillets (tilapia, cod or mahi-mahi), cut into 1" pieces

2 tbs olive oil

2 tbs ReaLime juice

2 cloves Garlic, minced

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1 tsp hot sauce (optional)

Street Style / Toppings

8 pieces corn tortillas (6-inch)

1/2 cup yellow onion, finely diced

1/2 cup Fresh cilantro, chopped

2 cups shredded iceberg lettuce

1 cup shredded cheddar or Mexican blend cheese

4 pieces Lime wedges

2 tbs pickled jalapeños (optional)

1/2 cup sour cream or crema (optional)

2 tsp hot sauce, extra (optional)

Optional Batter for Crispy Fish (if you want hard/crispy style)

3/4 cup 00 bread flour

1/4 cup Cornstarch

1/2 tsp Baking powder

1/2 cup cold sparkling water

2 cups vegetable oil (for frying, if using batter)

Optional Slaw (if serving with lettuce-style)

2 cups green cabbage, thinly sliced

1/2 cup Carrot, grated

3 tbs Mayonnaise

1 tbs lime juice (for slaw)

1/2 tsp salt (for slaw)

Method

Taco Fillings (choose shrimp or fish)

Prepare protein

Pat shrimp or fish pieces dry with paper towels. If using shrimp, leave tails off. If using fish and you prefer crispy/hard-style, proceed to batter step below; otherwise cook as seasoned fillets.

Make marinade/seasoning

In a medium bowl combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, kosher salt, black pepper and hot sauce (if using). Stir to combine.

Marinate

Toss the shrimp or fish pieces in the seasoning mixture to coat evenly. Marinate shrimp 10–15 minutes or fish 15–20 minutes in the refrigerator (do not exceed 30 minutes for delicate fish).

Cook shrimp (pan-sear)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs olive oil. When hot, add marinated shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and keep warm.

Cook fish (pan-sear)

For unbattered fish: heat 1 tbs olive oil in the skillet over medium-high. Add fish pieces in a single layer and sear 2–3 minutes per side until golden and flakes easily with a fork. Remove and keep warm.

Cook fish (battered/crispy - optional)

If using the optional batter: heat vegetable oil in a deep skillet to 350°F (175°C) or medium-high (about 2" oil). Whisk flour, cornstarch and baking powder in a bowl, then add cold sparkling water gradually to form a slightly thick batter. Pat fish pieces dry, season lightly with salt, dredge in a little flour, then dip in batter and carefully lower into hot oil. Fry 2–3 minutes until golden and crisp. Transfer to a wire rack or paper towel-lined plate to drain.

Street Style / Toppings

Warm tortillas

For street-style corn tortillas: warm each tortilla over an open gas flame or in a dry skillet for 15–20 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

Prepare onions & cilantro

Mix the finely diced yellow onion and chopped cilantro in a small bowl. Optionally squeeze a little lime juice and sprinkle a pinch of salt on them for street-style flavor.

Make optional slaw

If using slaw: toss sliced cabbage and grated carrot with mayonnaise, 1 tbs lime juice and 1/2 tsp salt until well combined. Chill briefly if time allows.

Assemble tacos - Street Style

Place a warm corn tortilla on a plate. Add 2–3 shrimp or 2–3 pieces of fish (or one piece of fried fish) to each tortilla. Top with a spoonful of diced onions & cilantro, a squeeze of lime, and pickled jalapeños if desired.

Assemble tacos - Lettuce & Cheese

Place a warmed tortilla on a plate. Add a small handful (about 1/4 cup) shredded lettuce, the cooked shrimp or fish, then sprinkle about 2 tbs shredded cheese per taco. Add sour cream or crema if you like and finish with a lime wedge.

Serve

Serve immediately while protein is hot and tortillas are warm. Offer extra lime wedges, hot sauce and sour cream on the side.