Seafood Tacos
Seafood Tacos make a quick dinner for any night of the week. Grilled catfish and shrimp served up with fresh salsa and the best fish taco sauce.
Servings: 6 Servings
Calories: 614kcal
Ingredients
- 1 pound catfish fillets
- 1 pound large shrimp pealed and deveined
- 2 tablespoons olive oil
- 2 teaspoons granulated garlic
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon ground chili powder
Fish Taco Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 1/2 lime
- 1 tablespoon finely diced jalapeño
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
Tacos
- 18 street taco shells
- 1 cup cotija cheese
- salsa fresca
Instructions
- Cut fish and shrimp into bite size pieces.
- Drizzle with olive oil and season with garlic, thyme, smoked paprika, chili powder, salt and pepper.
- Toss to coat.
- Mix the fish taco sauce in small bowl by combining mayonnaise, sour cream, lime juice, diced jalapeño, granulated garlic, ground cumin, smoked paprika and salt. Cover and refrigerate until ready to serve.
- Prepare a grill fire to 350°.
- Grill catfish and shrimp over indirect fire, using a grill mat or grill pan if your grill grates are wide. Cook with the grill closed for 5 minutes.
- Use a spatula to turn the fish and shrimp. Continue cooking until internal temperature reaches 145°.
- Remove from the grill.
- Toast tortillas and top with grill fish and shrimp. Add cotija cheese, salsa fresca and drizzle with fish taco sauce.
Notes
Store leftover grilled fish and shrimp in an airtight container in the refrigerator up to 2 days. Fish taco sauce can be refrigerated in a covered container up to 5 days.
Reheat in a skillet coated with butter or olive oil over medium heat, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 614kcal | Carbohydrates: 35g | Protein: 39g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 239mg | Sodium: 1505mg | Fiber: 3g | Sugar: 6g