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Shrimp Tacos

Quick, easy and light; a perfect summertime meal that you’ll crave all year round.
Difficulty:
3/5
Prep time:
30 min
Cook time:
4-8 min
Serves:
4

INGREDIENTS

  • 1 pound cod, cut into chunks
  • 1 pound large shrimp, shelled and de-veined
  • corn tortillas

MARINADE

  • 2 arbol chilies
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 3/4 cup orange juice
  • 1 clove garlic, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon allspice

GUACAMOLE

  • 2 ripe avocados
  • 1 tomato, seeded and chopped
  • 2 tbsp red onion, diced
  • 1/2 jalapeno pepper, minced
  • 3/4 tsp cumin
  • 1/2 tsp salt
  • dash of Tabasco sauce
  • juice of a lime
  • 1/4 cup chopped cilantro

MANGO PICO DE GALLO

  • 2 mangoes diced
  • 1 small red onion fine mince
  • juice of 3 limes
  • lime zest
  • 2 tablespoons honey
  • salt to taste
  • cilantro – only if you like cilantro

DIRECTIONS

  1. Place all the marinade ingredients in a small pan, and bring to a simmer over MEDIUM LOW heat. Simmer for about 10 minutes, then remove from the heat and let cool. Remove and discard the chilies. Meanwhile, soak bamboo skewers in water to prevent scorching.
  2. Alternate the cod and shrimp on skewers, and place them in a shallow glass pan. Pour the marinade over top, cover and let stand 15–30 minutes.
  3. Meanwhile, preheat the barbecue on MEDIUM, and clean the grids with a steel brush. Using a silicone basting brush, lubricate the grids well with vegetable oil to prevent sticking. Place the skewers on the prepared barbecue, and cook, basting with the marinade, until the shrimp is just opaque and the fish just cooked through, about 2 minutes per side.
  4. At the same time, heat a cast iron frying pan on the side burner or stove-top over medium heat. Place one corn tortilla at a time in the pan to warm, turning once. Stack the warmed tortillas on a platter and keep warm.
  5. To assemble, build your tacos using the toppings listed below as well as some salsa and shredded lettuce. Use a fork to slide the grilled fish off the skewers and onto the tacos.
  6. Guacamole: Combine all ingredients in a large glass bowl. Mash with a pastry blender until all ingredients are combined. It will still be slightly chunky, and we like it that way.
  7. Pico De Gallo: mix all Pico ingredients together then let stand for 30 minutes at room temperature to allow the mango flavor to stand out.
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