Mix Match Seafood Tacos Recipes

SHRIMP TACOS

Steps:

• For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
• For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
• Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

30+ MEAL PREP COMPONENTS TO MIX & MATCH, INCLUDING CREAMY COCONUT CORN RICE

Steps:

• Rinse brown rice in a sieve then transfer to a large pot.
• Add water, 3/4 cup coconut milk, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat.
• Once boiling, stir the drained corn into the rice. When the liquid returns to a boil, cover and reduce to low heat. Allow to simmer for about 40 minutes. NOTE: all rice brands are a bit different, so please check the packaging of the rice you're using to see the exact amount of liquid to rice ratio and cooking time!
• Once the liquid has absorbed into the rice and the rice has a fluffy texture, stir in the remainder of the coconut milk. Remove from heat.
• Garnish with chopped basil as desired (optional) and serve with your favourite protein!

SEAFOOD SOFT TACOS

Steps:

• Place the fish in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork; cut into 1-in. pieces., In a large skillet, saute green pepper and onion in oil until crisp-tender. Stir in the tomato, salt, garlic powder, cumin and pepper; cook and stir for 1 minute. Add fish; heat through. Spoon filling on one side of tortillas. Sprinkle with cilantro; fold in half.

SEAFOOD TACOS

Steps:

• Toast 12 small tortillas. Lay tortillas out on counter. Line each tortilla with a piece of lettuce and spread the fish on top. Cover with 2 tablespoons of cucumber relish, a dab of avocado, a tablespoon of sweet peas, a few slices of radish and a pinch of cilantro. Finish each with a squeeze of lime and a teaspoon of olive oil. Serve immediately.

MIX & MATCH SEAFOOD TACOS

Steps:

• For the salmon, combine all the ingredients, except the avocado and seaweed, in a bowl and mix well. Cover and leave to marinate in the fridge while you prepare the other ingredients.
• For the prawns, heat the olive oil in a pan over a high heat. Add the garlic, ginger, spring onions and chilli, stirring into the oil for 20 secs. Add the prawns and stir constantly until cooked through and pink. Remove from the heat and stir through the lime zest and juice.
• Stir the avocado into the salmon and warm the taco shells following pack instructions. Fill each taco with the prawns or the salmon. Top the salmon tacos with the seaweed and the prawn tacos with coriander and extra spring onions. Squeeze over lime wedges to serve.