Tacos Shrimp / Fish Recipe

Season shrimp and fish

In a large bowl combine olive oil, lime juice, smoked paprika, cumin, garlic powder, kosher salt and black pepper. Divide marinade: place shrimp in one portion, fish pieces in another. Toss each lightly to coat and let sit 10 minutes at room temperature (or up to 30 minutes refrigerated).

Cook shrimp and fish (grill/pan-sear)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp oil. Cook shrimp in a single layer 1.5–2 minutes per side until pink and opaque; remove to a plate. Add another 1 tsp oil, add fish pieces and cook 2–3 minutes per side until opaque and flaky. Keep warm. Alternatively, grill on a hot grill 2–3 minutes per side for both.

Optional: Crispy fried fish

If using the optional breading, whisk flour and cornstarch, then add beer/sparkling water to form a batter. Heat vegetable oil to 350°F (175°C). Dip fish pieces in batter and fry 2–3 minutes until golden and cooked through. Drain on paper towels before assembling tacos. Ensure shrimp are cooked separately as above.

In a mixing bowl combine shredded green and red cabbage with chopped cilantro. In a small bowl whisk together lime juice, mayonnaise, honey, salt and pepper until smooth. Pour dressing over cabbage and toss until evenly coated. Taste and adjust salt or lime as needed. Refrigerate until ready to assemble (can be made up to 4 hours ahead).

Place sliced red onion and jalapeño in a heatproof jar or bowl. In a small saucepan bring apple cider vinegar, water, sugar and kosher salt to a simmer until sugar dissolves. Pour the hot brine over the onions and jalapeños, press down so submerged. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best after 1 hour). These will keep up to 2 weeks refrigerated.

In a blender or with an immersion blender combine sour cream (or crema), cilantro, lime juice, minced garlic and 1 tablespoon water. Blend until smooth and creamy; add additional water 1 tsp at a time to reach a pourable consistency. Taste and season with a pinch of salt if needed.

Warm tortillas: heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots; keep wrapped in a clean towel to stay warm.

Crumble queso fresco and have lime wedges and extra cilantro ready for garnish.

To assemble tacos: place a warm tortilla on a plate. Add a small handful (about 2–3 tbsp) of cilantro slaw, then 2–3 shrimp or 2–3 pieces of fish (or 1 piece of fried fish). Spoon pickled onion and jalapeño over the top (about 1–2 tbsp), drizzle 1–2 tbsp cilantro crema, sprinkle with crumbled queso fresco and finish with a few cilantro leaves. Serve with lime wedges alongside.

Serve immediately while seafood and tortillas are warm. Leftovers: store components separately (slaw, crema, pickles, cooked seafood) up to 2 days for best texture.