Shrimp & Fish Tacos

A delicious and healthy alternative to the usual beef and chicken Mexican dishes we are all used to. Adapted from Clean Eating Magazine, Fall 2008.

Fish:
1 tbsp olive oil
1 small fillet of white fish such as Talapia or Mahi Mahi, cut into 1 inch pieces (about 5 oz)
1 cup pre-cooked & peeled shrimp (the small ones)
1/2 tsp taco seasoning
pinch sea salt

Sauce:
2 tbsp red taco sauce (or adobo sauce if you want a chipotle flavour)
2 tsp sour cream
1/2 avocado, mashed
pinch of salt & pepper

Tacos:
4 corn or flour soft taco shells (use corn if you want gluten-free)
1/2 cup red cabbage, finely shredded
2 tbsp fresh cilantro leaves
prepared Pico de Gallo (See previous post here)
1 lime, cut into wedges

1. Season fish evenly with taco seasoning and salt.

2. In small skillet over medium heat, heat oil. Add fish to hot pan and cook about 6 mins, turning occasionally, until pieces are lightly browned and flake easily. Remove from pan and place onto a small bowl and cover to keep warm.

3. Meanwhile, rinse shrimp and ensure shells and tails are all removed. Toss shrimp in the same pan for a few minutes to warm through. Remove from pan and place with fish pieces.

4. In a medium bowl, whisk together sauce ingredients.

5. Place tortillas, one at a time, in the pan. Warm each side for a few seconds then transfer to plates.

6. To assemble the tacos, spread some taco sauce mixture on centre of each tortilla. Add equal portions of fish/shrimp mixture, cabbage, cilantro and Pico de Gallo. Fold in half to form a taco.

Serve with a side of re-fried beans or Mexican rice or eat them all alone.