Seafood Tacos Recipe
Pico de Gallo, savoy cabbage, and Poblano crema. Available blackened, fried or grilled and served with chips and salsa. With your choice of: Mahi, Shrimp, or Grouper.
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Ingredients
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Seafood
Pico de Gallo
Savoy Cabbage Slaw
Poblano Crema
Taco Assembly
Method
Prepare the Seafood
- 1
Choose your seafood
Select either Mahi Mahi, shrimp, or grouper as your main ingredient.
- 2
- 3
Cook the seafood
Cook the chosen seafood for about 4-5 minutes per side until cooked through and flaky (for Mahi Mahi and grouper) or until pink and opaque (for shrimp).
Make Pico de Gallo
- 4
Combine ingredients
In a bowl, mix together the diced tomatoes, chopped onion, cilantro, lime juice, salt, and jalapeño to taste. Stir well to combine.
- 5
Let it rest
Allow the pico de gallo to sit for at least 15 minutes to let the flavors meld.
Prepare Savoy Cabbage Slaw
- 6
Mix slaw ingredients
In a large bowl, combine the shredded savoy cabbage, shredded carrot, apple cider vinegar, olive oil, salt, and pepper. Toss well to combine.
- 7
Chill
Let the slaw chill in the refrigerator for at least 10 minutes before serving.
Make Poblano Crema
- 8
Blend ingredients
In a blender, combine the roasted poblano pepper, sour cream, lime juice, and salt. Blend until smooth and creamy.
Assemble Tacos
- 9
Warm tortillas
Warm the corn tortillas in a skillet over low heat or in a microwave until soft.
- 10
Fill tortillas
Place the cooked seafood on the warmed tortillas, then top with pico de gallo, savoy cabbage slaw, and a drizzle of poblano crema.
- 11
Serve
Serve the tacos with chips and salsa on the side.
