Okay, let’s taco bout it.
Cheesy, I know … but these tacos are actually completely cheese-less. Enough with the bad jokes, let’s taco bout some BAD tacos! *a moment of silence for my awkwardness*
I’m biased in thinking that one of the many reasons my husband married me was for my tacos. I asked him to provide one word for my tacos the other night and his response was “sumptuous”. I’m pretty sure he meant scrumptious. I usually alternate between minced beef, ground chicken, pork sausages, shrimp or fish (usually tilapia filets) but as of late, shrimp and fish have been my go to.
I use corn tortillas because they seem to be a healthier alternative. One important tip to note for the corn tortillas is to always toast/warm the tortillas first. This helps to magnify the flavour and most importantly, it helps strengthen the tortillas so that you can stuff ’em full without worrying about them ripping apart.
These tacos are sweet and spicy and very easy to make! Feel free to skip out on some of the ingredients more on the spicier side if you’re not big on spiciness.
Prep time: 30 minutes
Cook time: 40 mins
Total: 40 mins
It’s pretty hard to find ripe mangos at my local grocer this time of year (I really advise making your own if you can), so I opted to purchase the salsa pre-made this time around. Otherwise, here’s my go-to mango salsa recipe from Aunty Laylita, mango salsa queen of the interwebs.
1 tomato, chopped
1/4 red onion, finely chopped
2 garlic cloves
2 tspns of line juice
1/2 tsp. of salt
cilantro to taste
I buy this pre-made/chopped from my local grocer
1 pound of peeled, deveined shrimp (you can chop these up or leave them whole)
2-3 filets of tilapia, sliced in smaller pieces
1 pack of small corn tortillas
Extra virgin olive oil
2 clove garlic
1/4 red onion, chopped
1 1/2 tbsp paprika
1 tsp dried thyme
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt, to taste
1/2 tbspn of black pepper
Secret SAWCE (Hot Sauce)
2-3 tbspns of Baron’s West Indian hot sauce
1 tbspn of siracha
To prepare the guac, place the tomato, onion, garlic, lime juice and 1/2 tsp. of salt in a mortar or small bowl, the smash with a pestle or fork to a rough finish. Next, cut the avocados in half, remove the pits and use a spoon to scoop out the good stuff into the mixture. Add the minced cilantro and mix and mash, leaving some lumps.
The hot sauce is pretty simple. 2-3 tablespoons of the West Indian hot sauce is pretty moderate but feel free to increase or decrease the amount to your comfort. Place both the siracha and the Baron’s hot sauce in a small bowl, then add water 1 tablespoon at a time until you’re satisfied with the consistency.
Next, place a skillet over medium heat. Once the skillet is hot, add the butter and spread evenly across the skillet. Toast the tortillas on each side until they are browned on the edges. Stack them on a plate and cover with a towel until you’re ready to eat.
Prepare the seasoned shrimp/fish by stirring together the paprika, thyme, cumin, cayenne pepper, garlic powder, onion powder, salt, and black pepper in a bowl. Pour the seasoning over the shrimp/fish and stir until they’re well coated.
Add 2 tablespoons of the extra virgin olive oil, minced garlic and onions to a large skillet. Cook over medium heat for about one minute, or until the garlic/onions are fragrant and slightly softened. Add the seasoned shrimp and sauté for 3-5 minutes. If you’re anal like me about eating raw seafood, you can leave the skillet on heat for an additional minute to ensure the shrimp is thoroughly cooked. The fish should stay on heat for 5-7 minutes .. and then some.
Assemble the tacos in whatever order you see fit and serve. ENJOY !