Surf Style Tacos Recipe
choice of: blackened shrimp, or crispy tempura haddock, or crispy fried tofu sweet chili slaw, pickled jalapeno, guacamole, mango salsa, queso fresco, micro cilantro
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Ingredients
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Taco Filling
Sweet Chili Slaw
Toppings
Taco Shells
Method
Prepare the Taco Filling
- 1
Blackened Shrimp
Season the shrimp with blackening seasoning. Heat a skillet over medium-high heat and add a tablespoon of oil. Cook the shrimp for 2-3 minutes on each side until they are opaque and cooked through.
- 2
Crispy Tempura Haddock
Prepare tempura batter according to package instructions. Heat oil in a deep pan to 350°F (175°C). Dip the haddock fillets in the batter and fry until golden brown and crispy, about 4-5 minutes. Drain on paper towels.
- 3
Crispy Fried Tofu
Press the tofu to remove excess moisture, then cut into cubes. Coat the tofu in cornstarch and fry in hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.
Make the Sweet Chili Slaw
- 4
Combine Ingredients
In a large bowl, combine shredded cabbage and carrots. In a separate bowl, whisk together sweet chili sauce, lime juice, and salt. Pour the dressing over the cabbage and carrots, mixing well to combine. Let sit for at least 15 minutes to allow flavors to meld.
Assemble the Tacos
- 5
Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 6