Uncle Julio's Shrimp & Tuna Tacos

COZUMEL SHRIMP TACOS

Mango Jicama Slaw


1-1/2 Cup of mango julienned

3/4 cup Jicama Julienned

¼ Cup cucumber julienned (peeled)

¼ Cup Olive oil

2 Tbsp Lime Juice

Salt

1. Combine all ingredients into a large bowl and mix well

2. Salt to taste.


Mango Habanero Sauce


1 fresh Mango peeled and pit removed

1 to 2 Habanero peppers seeded (depends on preferred heat level

¼ Cup of Honey

2 Tbsp Chopped cilantro

1 Tsp Salt

1. Combine all ingredients into a blender and blend smooth. (if sauce is to thick or wont blend, add water in small amount to thin sauce to the desired viscosity)


To marinate shrimp

Achiote Paste - ½ Cup

Orange Juice - ¼ Cup

Salt - 1 Tbsp or salt to taste

26/30 Shrimp peeled and deveined - 2 lbs

1. Mix Achiote paste, orange juice and salt in a bowl.

2. Add thawed shrimp and mix well until all shrimp are coated.

3. Place into refrigerator and let marinate for 2 hours or more.


To Cook Shrimp

Oil- Olive - 1/8 cup

Achiote Marinated Shrimp - 2 lbs

Pineapple- Diced ½" x ½" - 2 Cups

1. Place a sauté pan onto a burner and heat on high.

2. Once hot, add shrimp and sauté over high heat

3. When shrimp is cooked, add pineapple and toss then continue to cook for 30 seconds.

4. Place shrimp onto a serving plate over a bed of julienned vegetables. Serve with mango jicama slaw , lettuce wraps and/or corn tortillas on the side.


To Build Taco

1. Heat corn tortilla in a hot pan for 10 - 15 seconds on each side.

2. Remove heated tortilla and place onto you plate and add mango jicama slaw

3. Add shrimp and and pineapple on top of the mango jicama slaw

4. Drizzle with mango habanero sauce.

5. Top of with fresh chopped cilantro and diced red bell pepper.



SPICY SEARED TUNA TACOS


Mango Jicama Slaw

1-1/2 Cup of mango julienned

3/4 cup Jicama Julienned

¼ Cup cucumber julienned (peeled)

¼ Cup Olive oil

2 Tbsp Lime Juice

Salt

1. Combine all ingredients into a large bowl and mix well

2. Salt to taste.


Chipotle Crema

1 Cups Mayonnaise

¾ Cup Sour Cream

2 Tbsp of chipotle peppers in adobo sauce (blended together)

2 Tbsp Lime Juice

3 Fl Oz. Olive oil

1 Tsp Salt

1. Combine all ingredients into a blender and blend smooth.


To Cook Tuna (makes 6 tacos)

Oil- Olive - 1 tbsp

6 oz Ahi Tuna Steak (sushi grade)

2 pinches Salt

2 pinches black pepper

2 pinches Cayenne pepper

1. Oil sauté pan using a towel to coat the pan.

2. Place the sauté pan onto a burner and heat on high.

3. While pan is heating sprinkle Salt, Pepper and Cayenne over top and bottom side of tuna

4. Once pan is hot, add place tuna into pan and sear for approx. 15 to 20 seconds until a thin while line forms across the bottom of the tuna.

5. Flip tuna over and repeat the previous step.

6. When tuna is cooked remove from the pan and transfer to a cutting board.

7. Using a very sharp knife cut the tuna into 6 long strips.


To Build Taco

1. Heat corn tortilla in a hot pan for 10 - 15 seconds on each side.

2. Remove heated tortilla and place onto you plate and add mango jicama slaw

3. Add one strip of tuna on top of the mango jicama slaw

4. Drizzle with chipotle crema.

5. Top of with fresh chopped cilantro and diced red bell pepper.

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