These fish tacos are light and satisfying, and it’s fresh ingredients are what makes it so flavorful!
Ingredients:
- 2 lbs cod fillet or tilapia
- 2 lbs shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp pepper
- 4 tomatoes, chopped
- 1 small red onion, finely chopped
- 2 cups pineapple tidbits, drained
- 2 avocados, cubed
- 3 pcs radishes, sliced thinly
- bunch of cilantro, chopped
- iceberg lettuce, chopped
- jalapeño, thinly sliced
- Lime wedges
- Mexican crema or sour cream
- Corn tortilla
- Green salsa
Directions:
- Marinate fish and shrimp in lime juice, olive oil, cumin, cayenne and pepper for an hour.
- In a heated skillet or cast iron pan, add the butter and fry the fish until cook through. Don’t overcook it or it will dry out (not pretty). Flake it with a fork. Set aside.
- Next, add the shrimp and cook about 1 minute per side. Set aside.
- Gather all the ingredients and transfer into a platter.
- Reheat your tortilla in a panini press for a few seconds and cover.
- Serve your fish and shrimp over the tortilla and add the toppings of your choice.
- Drizzle with mexican crema and lime juice
- Serve with green salsa or mango habanero sauce (recipe in my site)
Note:
If corn tortilla is not available where you lived you can substitute it with flour tortilla.
Holy moly!