Shrimp Tacos Vs Fish Tacos Recipes

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!

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

Steps:

• Shrimp Marinade:.
• Mix oil, water, taco seasoning packet, 3 of the chopped green onions, 2 tablespoons of cilantro, and the juice from 2 limes and add to a ziplock baggie.
• Add shrimp to the bag.
• Refrigerate for at least 3 hours.
• Place shrimp on skewers and bbq at low heat until pink.
• Place on fried taco shells with cabbage, onions, tomatoes, and cheese.
• Squeeze lime on top for an added flavor.
• I like to add a little of tabasco or tapito to the top for added flavor.

Steps:

• Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender.
• Stir in shrimp and chili powder. Cook 6 to 8 min. or until shrimp turn pink, stirring occasionally.
• Top tortillas with shrimp mixture and cheese; fold in half.

Steps:

• In two tablespoons of oil, fry garlic, salsa, cilantro and shrimp until moisture is absorbed thoroughly, season with salt and pepper and allow to cool.
• Fill tacos and seal each one closed with a toothpick; fry it in hot oil until golden and remove excess oil by placing on a paper towel.
• Serve tacos garnished with guacamole and sour cream, if desired.