Fish/Shrimp Tacos

Begin the Pickled Red Onions at the very least the day before serving and preferably 2 – 3 days prior. They really do make a difference. Another favorite is our Cool Green Dip. The Baja Sauce is another favorite, and can be started and hour or two before serving. The fish is really quick and the last to be prepped.

Print Recipe

Course Main Course

Cuisine Mexican

Ingredients

1 lb fish shrimp, cod, snapper, grouper, flounder, halibut or mahi mahi.
2 TBSP olive or avocado oil
1 tsp lime zest
1 tsp lime juice
1 tsp chili powder
1 tsp. cumin
½ tsp. smoked paprika
1/8 tsp. cayenne optional
¾ tsp. salt

Instructions

Cut fish into bite size pieces and marinate for 15 – 20 minutes. If using shrimp remove tails and cut into 2 or 3 chunks, depending on the size of the shrimp.
Fry in hot cast iron skillet /fajita pan or barbecue on a grill grate until fish is opaque.
Warm corn tortillas in a non-stick pan with a bit of olive or avocado oil to moisten them and serve immediately.
Serve with other condiments of choice: cabbage or lettuce, tomatoes, cilantro or hot sauces

Notes

We have found red wines pair better than white wines. Both Merlots and Gamay grapes such as a Beaujolais compliment the fish or shrimp.

We’ve paired:

Columbia Crest Merlot

Domaine Anita Moulin-a-Vent Coeur de Vigneronne Beaujolais

Joseph Drouhin Beaujolais-Villages

Ididi Marzo Montepulciano d'Abruzzo ($15.00) great value, medium bodied red Italian wine!

Keyword Chili Powder, Corn Tortillas, Cumin, Fish, Paprika, Shrimp