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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Fish Or Shrimp Tacos Recipe

Fish Or Shrimp Tacos Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Fish Or Shrimp Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (cod, halibut, tilapia) or large shrimp (peeled & deveined); 1.5 tbsp olive oil; 1 tbsp fresh lime juice; 1 tsp garlic powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp chili powder or ancho powder; 1 tsp kosher salt; 0.5 tsp black pepper; 8 count small corn or flour tortillas; 1 tsp vegetable oil or neutral oil (for warming/grilling tortillas); 2 count lime wedges; 0.25 cup fresh cilantro, chopped (optional); 3 cups green cabbage, thinly sliced (or pre-shredded coleslaw mix); 0.25 cup red onion, thinly sliced; 2 tbsp fresh lime juice; 3 tbsp mayonnaise; 2 tbsp sour cream or Greek yogurt; 0.5 tsp honey or agave (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp chipotle peppers in adobo, finely chopped; 0.5 cup sour cream or Greek yogurt; 1 tbsp fresh lime juice; 0.25 tsp salt; 1 count ripe avocado, sliced or diced; 0.5 cup crumbled queso fresco or shredded cheddar; 2 tbsp pickled jalapeños (sliced)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time35m

Serves4

Make Fish Or Shrimp Tacos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish or Shrimp

1 lb firm white fish fillets (cod, halibut, tilapia) or large shrimp (peeled & deveined)

1 1/2 tbsp olive oil

1 tbsp Fresh lime juice

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp chili powder or ancho powder

1 tsp kosher salt

1/2 tsp black pepper

Tortillas & Assembly

8 count small corn or flour tortillas

1 tsp vegetable oil or neutral oil (for warming/grilling tortillas)

2 count Lime wedges

1/4 cup fresh cilantro, chopped (optional)

Cabbage Slaw

3 cups green cabbage, thinly sliced (or pre-shredded coleslaw mix)

1/4 cup Red onion, thinly sliced

2 tbsp Fresh lime juice

3 tbsp Mayonnaise

2 tbsp sour cream or Greek yogurt

1/2 tsp honey or agave (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chipotle Crema (Sauce)

1 tbsp chipotle peppers in adobo, finely chopped

1/2 cup sour cream or Greek yogurt

1 tbsp Fresh lime juice

1/4 tsp Celtic sea salt

Optional Toppings

1 count ripe avocado, sliced or diced

1/2 cup crumbled queso fresco or shredded cheddar

2 tbsp pickled jalapeños (sliced)

Method

Fish or Shrimp

Prepare the protein

Pat fish fillets dry with paper towels and cut into 1–1.5 inch wide strips; if using shrimp, leave whole (tail removed). Place the fish or shrimp in a shallow bowl or plate.

In a small bowl, whisk together 1.5 tbsp olive oil, 1 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1 tsp kosher salt and 1/2 tsp black pepper to form a quick marinade.

Toss the fish strips or shrimp with the marinade until evenly coated. Let rest 10–15 minutes at room temperature (or up to 30 minutes in the refrigerator).

For fish: heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp oil and when shimmering, add fish strips in a single layer (don’t overcrowd). Cook 2–3 minutes per side until opaque and lightly charred, flipping gently. For thicker fillets, cook 3–4 minutes per side. For shrimp: cook 1.5–2 minutes per side until pink and opaque. Remove cooked protein to a plate and squeeze a little lime over top.

Cabbage Slaw

While the protein marinates, combine 3 cups thinly sliced cabbage and 1/4 cup thinly sliced red onion in a bowl.

In a separate small bowl whisk together 2 tbsp fresh lime juice, 3 tbsp mayonnaise, 2 tbsp sour cream or Greek yogurt, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp honey or agave if using.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble (can be made up to 2 hours ahead).

Chipotle Crema (Sauce)

Mix 1/2 cup sour cream (or Greek yogurt) with 1 tbsp finely chopped chipotle in adobo and 1 tbsp fresh lime juice. Season with 1/4 tsp salt and stir until smooth. Adjust heat by adding more chipotle if desired. Chill until serving.

Tortillas & Assembly

Warm tortillas: heat a dry skillet or griddle over medium-high. Lightly brush each tortilla with a little vegetable oil (or spray) and warm 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean kitchen towel.

Assemble tacos: place a spoonful of cabbage slaw on each warm tortilla, top with 2–3 pieces of cooked fish or 2–3 shrimp, drizzle with chipotle crema, add sliced avocado and a sprinkle of cilantro and cheese if using. Serve with lime wedges and pickled jalapeños on the side.

Serve immediately while protein is hot and tortillas are warm.