Seafood Tacos Recipe
(2) Ancho-Honey marinated corvina sea bass and wild shrimp with lime aioli, spicy cabbage and avocado
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Ingredients
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Seafood
Ancho-Honey Marinade
Lime Aioli
Toppings
Tortillas
Method
Marinade & Seafood
- 1
Prepare ancho-honey marinade
In a small bowl, whisk together ancho chili powder, honey, olive oil, lime juice, lime zest, salt, and pepper until well combined.
- 2
Marinate seafood
Pat dry the corvina fillets and shrimp. Place the corvina in a shallow dish and the shrimp in another. Pour half of the marinade over the fish and the other half over the shrimp, coating evenly. Let marinate in the refrigerator for 15-20 minutes.
Lime Aioli
- 3
Make lime aioli
In a small bowl, whisk together mayonnaise, lime juice, minced garlic, and salt until smooth. Chill until ready to serve.
Slaw & Avocado Prep
- 4
Cook Seafood
- 5
Cook corvina
Heat a drizzle of oil in a large skillet over medium-high heat. Remove corvina from marinade, letting excess drip off, and cook 2-3 minutes per side until the flesh is opaque and flakes easily.
- 6
Cook shrimp
In the same skillet, quickly cook the shrimp 2-3 minutes, until pink and opaque. Remove from heat.
Assemble & Serve
- 7
- 8
Assemble tacos
Spread a thin layer of lime aioli on each tortilla. Top with cabbage slaw, a portion of corvina and shrimp, avocado slices, jalapeño, cilantro, and a squeeze of lime. Serve with extra lime wedges.