Seafood Tacos

I first found these recipes when I was student teaching. We were doing a protein lab and since we were limited on time and I needed something fast and fun I decided to do tacos. I wanted the kids to see that ground beef tacos weren't the only tacos in the world. And they loved them! I heard so many times "Miss Z. this is the best lab we've ever done!" I was surprised by how good both recipes were! I would definitely recommend them for your next fiesta!



Baja Fish Tacos
Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 (1.25 ounce) package taco seasoning mix, divided
1 pound cod or other white fish fillets, cut into 1-inch pieces
2 tablespoons vegetable oil
2 tablespoons lemon juice

1 package (12) taco shells, warmed

Toppings: shredded lettuce, chopped tomato, lime juice, taco sauce

Directions
1. Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
2. Combine cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until fish flakes easily when tested with fork.
3. Fill taco shells with fish mixture. Top with lettuce, tomato and sour cream mixture, lime juice and taco sauce.




Shrimp Tacos
Ingredients

Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
 
Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges

Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Baja Fish Tacos from allrecipes.com and Shrimp Tacos from Food Network