Fish & Shrimp Tacos

With the snow finally falling and our weather getting colder, I decided to mix it up a bit and make one of our summertime favorites! After a day out on on the water, fish and shrimp tacos are quick and easy, with fun flavors. My boys all love them! I made them once on the truck at a private event, and I am hoping to do them again this summer - They were a huge hit! Which reminds me, I lined up a couple more festivals, it's going to be a fun summer in the truck! 

Back to the tacos. 
When I made them the first time my husband was very skeptical, but now he is hooked! 

I start with a good Tilapia, Tuna is better, but Owl's Head Fish man is not back in town until spring and I am very suspicious of most fish counters around here! You should NOT smell fish anywhere near the fish counter. So, I picked up some frozen fish at Sam's Club that I am happy with, it's not farmed and when I defrosted it there was no fishy smell. I also got the frozen raw shrimp there as well. I wish we had a Wegmans in town, I love a good grocery store! 

This recipe fed the three of us. I will add, my youngest son is 6'4 and while eating them he was talking about health class, and that they had calculated their caloric needs based on size. He needs 2500 calories, just to do nothing, that boy can eat! So realistically this will feed more than three people! 

Fish & Shrimp Tacos

  • 3 Tilapia filets cut into bite size pieces
  • 1 pound bag of peeled & deveined shrimp


  • Good swirl of sesame seed oil
  • 1/4 cup of soy sauce
  • 1 tablespoon of Simply Asia Sweet Ginger Garlic seasoning (I have tried a few of them, this is the best!) 
  • 1 tablespoon of crushed red pepper. More if you like it spicy! 
  • 1/2 tablespoon of Chinese Five Spice Blend

Mix all the ingredients in a bowl with the fish and let sit for about 20 minutes in the refrigerator. 
I made the same marinade for the Shrimp, but in a separate bowl. Cooked them for 3 minutes on each side, no longer! Shrimp should be very tender, not chewy! 

While that is marinating I make the ginger mayo. 

Ginger Mayo

  • 1 cup of Hellmann's Mayo
  • 1 large piece of ginger, finely grated and chopped. 

After you grate the ginger, squeeze it over the bowl of mayo, you won't lose the tasty liquid to the cutting board if you do this before cutting the ginger, but after grating. It is a bit stringy, so just give it a rough chop. Add it to the mayo and set aside. 
This makes more than you will use, but it is great as a spread on a chicken sandwich, with some cucumbers and fresh cilantro, yum! Or, add some crushed red pepper flakes and a splash of soy sauce. I love great tasting food!

After the fish has marinated, heat a saute pan over medium heat with a drizzle of sesame seed oil. Add the fish when the pan is hot, cook for about 3 minutes, turning & watching not to over cook. 

I bring the hot pan to the table along with some heated flour tortillas, grated cheddar, & some thinly sliced red cabbage. Spread a little of the ginger mayo on the bottom of a tortilla layering the fish, cheese and cabbage!  Yum, a little taste of summer in the middle of a snow storm, life is good!

I am hoping to do what I am calling pop-up dinners this summer. Picture a meadow, a band, wine and some delicious fish tacos! The trick is in properly cooking the shrimp for the tacos - it has to be done just right. 

I started a book club (with a twist!). We read a book, then I make a dinner based on the location that the book takes place. We read "All The Light We Cannot See", a great book! So next week I am making Roasted Lemon Risotto & Browned Butter Shrimp with a Pomegranate Glaze, topped with a sprinkling of pomegranate seeds. I will also do a wine pairing! Stay tuned, we are about to get more interesting! 

Happy Cooking! 

From my kitchen to yours,
Chef Carol

Click here to get the RSS feed for our blog!