TexMex Fish Tacos (crispy)
- 1 lb fish (=’s 2 filetes Swai 1 half per taco)
- 6 oz taco shells (=’s 4 Stand-n-Stuff shells)
- 4 oz shrimp (=’s 4 jumbo peeled optional)
- 1 tbs Cottonmouth
- ½ tsp salt
- 1 cup mango (=’s 1 mango)
- 1 cup tomato (=’s 1 medium tomato)
- 1 oz queso fresco (crumbled)
- 1 oz jalapeno (diced de-seeded for less heat)
- 1 oz cilantro (rough chopped)
- ½ oz onion (fine diced barely ¼ of a med onion)
- ½ tsp salt
- 1 1/2 cup cabbage (shredded thin)
- 5 tbs mayonnaise
- 1 tbs mustard (Creole)
- 1/4 tsp paprika
- 1/2 tsp Cottonmouth (seasoning)
- 1/2 tsp horseradish
- 1/4 tsp hot sauce (Louisiana style)
- 1/2 garlic (clove smashed)
- K, pretty easy but make the pico before any seafood prep.
- Chop all the mango pico parts up.
- Put everything in bowl, mix, and set off in fridge.
- Mix it all up well in a bowl.
- Better if you do a day ahead. At least 2 hours.
- For grilling I used a hibachi which can vary in temps greatly from my house to yours. So below is for what I know and a little more fool proof when using a cast iron grill pan. It loses in general to outside charcoaling but I’m tell’n ya these tacos have a lot of yum yum in store for you!
- Start your pan to medium heat.
- Get your fish thawed, clean, and patted dry. Shrimp too if using.
- Coat the fish with olive oil and sprinkle Cottonmouth on both sides. Cottonmouth isn't salty so a pinch of salt is up to you. Be sure you get a good coat of oil on fish and or shrimp.
- At the same time olive oil and dust the shrimp with Cottonmouth if using.
- Make sure the cast iron is up to temperature because if it is not hot enough the fish is gonna stick (booo).
- Then lay your fish on the grill delicately. Start your timer for 4 minutes.
- When the fish has cooked for 4 minutes lightly check to see if a spatula will allow the fish to move. If so flip the filet's and cook for 4 more minutes and set on plate.
- If not continue cooking for an additional minute. If the fish fillets are still sticking we will have to get dirty with it.
- Lay the shrimp in grill and cook 3 minutes per side.
- We should now have a plate of fish n shrimps!
- Build It They Will Come
- Heat up your crispy taco shells according to package.
- I put the Remoulade slaw on first to keep clean breaks from the mango pico.
- Cut fish fillets in half long and short way (you’ll have 4 pieces). Add 2 pieces per taco.
- Add about ¼ cup mango pico to top of fish.
- Finally, I just dropped a whole shrimp on the taco and it works fine. A jumbo shrimp is big so it wouldn't hurt to half the shrimp flat ways to get 2 pieces per taco or use smaller shrimp.
- Think that's it! By far this is my best fish tacos recipe. Hope you dig them as much as I do!!!
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If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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