TACOS Two Ways - Shrimp Vs. Fish
By Bussin Eats
Dave makes drool-worthy tacos two ways - shrimp vs. fish. Which version will win? We're using tilapia for our fish tacos but feel free to use any lean white fish you like. Both the shrimp and the fish tacos are outstanding in our opinion, so let us know which of the two ways of making tacos you prefer!
Ingredients
For the fish tacos:
• 1 lb lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
• Salt and freshly ground black pepper
• 2 tbsp oil (vegetable or canola oil)
• 1 small lime, juiced
• 1 clove garlic, minced
• 1 ½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ¼ tsp cayenne, optional
• 8 white corn tortillas
• ½ cup sour cream
• 1/3 cup mayonnaise
• 1 small lime , juiced
• ½ tsp garlic powder
• ½ tsp cumin
• ¼ tsp salt
• 1 tsp sriracha hot sauce, or to taste
For the shrimp tacos:
• 1 lb large shrimp, peeled and deveined (we used 26–30 per pound size)
• 1 tbsp olive oil
• 1 tbsp cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• ¼ tsp kosher salt
• 2 cups Mexican Coleslaw (¼ recipe; or 2 cups shredded red cabbage)
• 8 tortillas
• 3 tbsp mayonnaise
• 1 ½ tsp Mexican hot sauce (such as Cholula)
• 1 handful fresh cilantro, for garnish
• 2 limes, cut into wedges, for serving
Toppings:
• Pico de gallo
• Cotija cheese
• Shredded cabbage
• Fresh cilantro
• Avocado
• Lime wedges
• Red onion
• Hot sauce (try siracha or valentina)
For the fish tacos:
• 1 lb lean white fish fillets (tilapia, halibut, mahi mahi, snapper, cod)
• Salt and freshly ground black pepper
• 2 tbsp oil (vegetable or canola oil)
• 1 small lime, juiced
• 1 clove garlic, minced
• 1 ½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp paprika
• ¼ tsp cayenne, optional
• 8 white corn tortillas
• ½ cup sour cream
• 1/3 cup mayonnaise
• 1 small lime , juiced
• ½ tsp garlic powder
• ½ tsp cumin
• ¼ tsp salt
• 1 tsp sriracha hot sauce, or to taste
For the shrimp tacos:
• 1 lb large shrimp, peeled and deveined (we used 26–30 per pound size)
• 1 tbsp olive oil
• 1 tbsp cumin
• 1 tsp garlic powder
• ½ tsp chili powder
• ¼ tsp kosher salt
• 2 cups Mexican Coleslaw (¼ recipe; or 2 cups shredded red cabbage)
• 8 tortillas
• 3 tbsp mayonnaise
• 1 ½ tsp Mexican hot sauce (such as Cholula)
• 1 handful fresh cilantro, for garnish
• 2 limes, cut into wedges, for serving
Toppings:
• Pico de gallo
• Cotija cheese
• Shredded cabbage
• Fresh cilantro
• Avocado
• Lime wedges
• Red onion
• Hot sauce (try siracha or valentina)
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