Fish Taco Party Recipes

Ocean Wise B.C. Humpback Shrimp Tacos

• 1 tablespoon grapeseed oil
• 1 lb B.C. humpback shrimp, shells removed

Taco seasoning

• ½ to 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon red chili pepper flakes
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper

Method

1. To make taco seasoning, mix all dry ingredients together. This can be prepared ahead of time and stored in a tightly sealed container for future use.
2. Pour grapeseed oil into skillet over medium-high heat. When skillet is hot, add shrimp. Cook and stir occasionally for a few minutes until shrimp is cooked through.
3. Turn off stove and stir in 2 tablespoons of taco seasoning until shrimp is thoroughly coated. Serve with warm tortillas and avocado cilantro sauce (recipe below).

 

Avocado Cilantro sauce

• 1 ripe avocado
• 1 cup sour cream
• ½ cup cilantro
• ½ jalapeño pepper, diced
• 1 clove garlic
• Juice of 1 lime

Method

1. Combine all ingredients in a food processor, season with salt and pepper.
2. Blend until smooth.
3. This sauce can be made ahead of time and stored in the refrigerator.

 

Gluten-Free Mini Fish Bites

• Grapeseed oil for fryer
• 8 oz rockfish snapper fillet, cut into 1” cubes
• 1/2 cup Nextjen Gluten Free Artisan Fish and Chips batter mix
• 3/4 cup water

Method

1. Whisk water and batter mix together and let rest 5 minutes.
2. Batter and carefully fry fish in a 350°F fryer until crispy and golden brown. 
3. Serve with avocado cilantro sauce on their own or in a tortilla.

 

Simple Taco Tortilla Ingredients

• 2 cups flour
• 1 1/4 cups warm water
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 tablespoon shortening

Method

1. Whisk dry ingredients together in a bowl. Incorporate shortening into dry mixture with your fingertips until it resembles coarse crumbs.
2. Add warm water to bowl and work mixture with your hands until it’s completely combined.
3. Place dough mixture onto a lightly floured surface, knead for about a minute until smooth.
4. Divide dough into equal pieces and roll into balls. Cover dough balls with a damp dish towel and let rest for 10 to 15 minutes.
5. Place dough ball on lightly floured surface and flatten slightly with your palm into a disc. Use a rolling pin and roll out each disc into thin 8” rounds.
6. Preheat your skillet on medium heat. Place tortillas into the skillet one at a time. Cook until bubbly on the top with dark spots on the bottom, then flip and cook until both sides are spotted. Serve warm and enjoy!