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Restaurants›Taco Libre North St. Augustine›Baja Dinner Recipe

Baja Dinner Recipe

Name: Taco Libre North St. Augustines Baja Dinner Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 12 pieces large shrimp (peeled, deveined, tails on or off); 300 g firm white fish fillets (e.g., cod or halibut), cut into 1½–2 in pieces; 3 tbs olive oil; 4 cloves fresh garlic, minced; 2 tbs fresh lime juice; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh cilantro, chopped; 1 cup long-grain white rice; 2 cups water; 0.25 tsp salt; 1 tsp butter or olive oil; 4 cups mixed salad greens; 12 pieces cherry tomatoes, halved; 0.5 piece cucumber, thinly sliced; 0.25 cup red onion, thinly sliced; 1 piece avocado, sliced; 2 tbs olive oil; 1.5 tbs lime juice; 1 tsp honey or agave; 0.25 tsp salt; 0.25 tsp black pepper; 1 tbs butter; 2 pieces extra lime wedges; 1 tbs extra chopped cilantro

Inspired by Taco Libre North St. Augustine

Time35m

Serves2

Grilled shrimp and fish tossed in garlic. Served with rice and salad.

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Ingredients

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Seafood & Marinade

12 pieces large shrimp (peeled, deveined, tails on or off)

10.6 oz (300 g) firm white fish fillets (e.g., cod or halibut), cut into 1½–2 in pieces

3 tbs olive oil

4 cloves fresh garlic, minced

2 tbs Fresh lime juice

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh cilantro, chopped

Rice

1 cup Long-grain white rice

2 cups water

1/4 tsp Celtic sea salt

1 tsp butter or olive oil

Salad

4 cups mixed salad greens

12 pieces Cherry tomatoes, halved

1/2 piece cucumber, thinly sliced

1/4 cup Red onion, thinly sliced

1 piece avocado, sliced

Dressing

2 tbs olive oil

1 1/2 tbs ReaLime juice

1 tsp honey or agave

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finish & Garnish

1 tbs Butter

2 pieces extra lime wedges

1 tbs extra chopped cilantro

Method

Seafood & Marinade

Prepare seafood

Pat shrimp and fish pieces dry with paper towels. Place in a large bowl.

In a small bowl combine 3 tbs olive oil, minced garlic, lime juice, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 2 tbs chopped cilantro. Whisk to combine.

Pour marinade over the shrimp and fish and gently toss to coat. Let sit at room temperature for 10–15 minutes (no more than 30 minutes) to absorb flavors.

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan/skillet over medium-high heat. Oil the grate or pan lightly.

Thread shrimp and fish pieces onto skewers (if using wooden skewers, soak 20 minutes first) in a single layer, leaving a little space between pieces so they cook evenly.

Grill skewers 2–3 minutes per side for shrimp (until pink and opaque) and 3–4 minutes per side for fish pieces (until opaque and flaky). Avoid overcooking. If using a pan, cook in batches in a hot skillet with 1 tbs butter, 1–2 minutes per side for shrimp and 2–3 minutes per side for fish, finishing with a squeeze of lime.

Remove from heat and let rest 2 minutes. Sprinkle with extra chopped cilantro and a squeeze of lime before serving.

Rice

Rinse 1 cup rice under cold water until water runs clear to remove excess starch.

In a medium saucepan bring 2 cups water to a boil with 1/4 tsp salt and 1 tsp butter or oil.

Add rinsed rice, stir once, reduce heat to low, cover and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Salad

Combine mixed greens, halved cherry tomatoes, sliced cucumber, red onion and avocado in a large bowl or divide between plates.

Dressing

Whisk together 2 tbs olive oil, 1.5 tbs lime juice, 1 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Dress the salad just before serving and toss gently to coat.

Finish & Plating

Divide rice between 2 plates (or bowls). Arrange grilled shrimp and fish alongside or on top of the rice.

Add dressed salad to each plate. Spoon any resting juices from the seafood over the rice if desired.

Dot the seafood with 1 tbs butter (optional) to melt over warm fish and shrimp. Serve with lime wedges and extra cilantro.