Fish and Shrimp Tacos with Jicama Pineapple Salsa
Fish and Shrimp Tacos with Jicama Pineapple Salsa
Fish and Shrimp Tacos with Jicama Pineapple Salsa
Fish and Shrimp Tacos with Jicama Pineapple Salsa
Servings
4servings
Servings
4servings
Ingredients
For the Jicama Pineapple Salsa
  • 2cups jicamafinely diced
  • 1cup fresh pineapplefinely diced
  • 1/2cup red bell pepperdiced
  • 1/3cup sweet onion or shallotsdiced
  • 1-2 jalapeño or serrano pepperminced
  • 1/4cup cilantrochopped
  • Juice of 1 lime
  • 1tablespoon agave nectaror honey
  • 1tablespoon olive oil
  • 1teaspoon chile limon seasoningoptional
  • saltto taste
  • Fresh cracked pepperto taste
For the Fish and Shrimp
  • 2tablespoons dark chile powder (mild chile ancho)
  • 1teaspoon smoked paprika
  • 1/2teaspoon granulated garlic
  • 1/2teaspoon cumin
  • 1/3teaspoon chipotle powderor Cayenne pepper
  • 1/3teaspoon black pepper
  • saltto taste
  • Juice of 1 lemon
  • dash of hot sauce
  • olive oil
  • 1pound large shrimppeeled
  • 2 firm white fish fillets(I used mahi-mahi, six ounces each fillet)
You Will Also Need
  • 8 corn tortillas
  • More oil for grill and for cooking tortillas
  • 1cup guacamole recipe of your choosing
Instructions
  1. Combine all of the ingredients for the jicama pineapple salsa. Taste for salt, cover and keep chilled until ready to serve.
  2. In a small bowl, combine the dry spices listed for fish and shrimp. Transfer the shrimp and fish into two separate dishes. Season both with seasoning mixture. Drizzle with olive oil and squeeze fresh lime juice on both fish and shrimp. Cover and set aside.
  3. Preheat outdoor grill to medium/high heat. Keep the lid closed for 5 minutes until hot. Prepare two foil packets for the fish fillets and seal tightly, transfer to grill and cook for 12 to 18 minutes or until fish is flaky. Brush the grates with oil, add the shrimp and cook for 3 to 5 minutes per side making sure it is not opaque in the middle any longer. Bring the fish and shrimp in and cover with foil and keep warm in the oven at a low temperature.
  4. Preheat a large griddle pan or comal to medium heat for 3 to 5 minutes. Brush corn tortillas with oil on both sides and transfer to hot griddle when ready. As soon as the tortillas are soft enough, fold over like a taco. Continue cooking, turning when needed, until crisp on both sides. They will be soft in some spots, but crispy at the same time. Transfer to warm oven. To serve, flake the fish and chop the shrimp and transfer to serving dish. Squeeze with fresh lime juice. Divide fish and shrimp among 8 shells. Top with salsa and guacamole.
  5. The guacamole is simply avocados mixed with salsa verde and a little added cilantro.
Recipe Notes

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If not using the jicama right away, peel and slice it and store it in an airtight container covered with water in the refrigerator. It will stay crisp for a few days.

No outdoor grill? The fish and shrimp can easily be pan seared at medium heat for a few minutes per side or under the broiler for 8 to 10 minutes. Never leave the broiler unattended.

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When purchasing chile powders, look for the ingredients to make sure it’s pure chile powder.
Most times it may have other spices mixed in.

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Tacos for dinner are a great way to stretch your dollar. A few pieces of fish combined with 1 pound of shrimp is good for a family of four when used as a taco filling.