Seafood INSPIRED Taco Recipes
co a T p m i r Sh
1 lb of frozen shrimp pieces, defrosted 6 oz fat free Greek yogurt 1/4 cup chopped cilantro 2 tbsp fresh lime juice 1/2 tsp cayenne pepper 1/2 a head of cabbage, thinly sliced 8 corn tortillas 4 tsp extra virgin olive oil Salt and pepper to taste Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce...Enjoy! Serves 4
Scallop Ques adilla 1½ lbs Argentine Scallops, cooked 2 tbsp Butter 4 oz Sour cream 4 oz Cream cheese 4 oz Pepperjack cheese, shredded 3/4 cup Dried pineapple rings*, chopped finely 3/4 cup Green onion, chopped 1/4 cup Cilantro, chopped finely (optional) 2 tbsp Lime juice to taste 10-12 10" Flour tortillas Tabasco, salt and pepper Lightly Saute scallop sin butter, then cool. Combine and mix well all ingredients, except scallops. Add scallops and mix gently. Coat ½ of 10" tortilla with an even ½ inch layer of scallop mixture. Fold tortilla in half and gently press two sides together. Repeat process with second tortilla. Spray sauté pan with vegetable spray and place both tortillas in pan, OR very lightly brush each side of folded tortilla with mayonnaise. Cook on both sides until browned. Remove from pan and cut each tortilla into 4-6 equal pieces. Arrange on plate and serve with your favorite fresh salsa. Serves 4
Crab S alad T ostada
co Grouper Ta 1 Mango, small diced 1 tsp Honey 1/2 Lime (juice) 1 tbs Minced Red Onion 1 Jalapeno Pepper (seeded & minced) 1 tbs Cilantro, chopped Salt/pepper to taste 1 lb Grouper 2 tbsp Taco seasoning Season fish and grill or pan fry. Separately, Peel and dice a ripe mango, add a teaspoon of honey, the juice of 1/2 fresh lime, 1 Tablespoon minced red onion, 1 jalapeno pepper, seeded and minced, 1 tablespoon fresh cilantro chopped, pinch of salt and freshly cracked pepper to taste. Mix well and let sit for an hour at room temperature. Serve it on a warm tortilla with sour cream and fresh cilantro. Serves 4
1 pound lump crab meat (crab salad) 1 tbsp olive oil 2 tbsp mayonnaise 3 tbsp finely chopped red onion 1 jalape単o, stemmed and finely chopped 3 plum tomatoes, cored, seeded, and chopped 1/4 cup lightly packed cilantro leaves, chopped 2 limes, finely grated zest and juice Salt and black pepper 8 flat tostada shells, packaged or homemade 1 avocado, pitted and thinly sliced Add the oil, mayonnaise, onion, jalape単o, tomatoes, cilantro, and lime zest and juice to the crab meat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper. Top each tostada shell with a few slices of avocado, place a generous serving of the crab meat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge. Serves 4
Seafood Chimichanga W/savory Cream sauce
ean n a r os ter Medi mari Tac Cala 1 1/2 pounds calamari fries or calamari 12-14 corn tortillas 5-6 in 1 cup mayonnaise 2 tsp minced garlic 2-3 tbsp lemon juice Fried Caper and Orange Slaw 3 tbsp olive oil, divided 1/4 cup capers 2 oranges, peeled, quartered lengthwise, & sliced crosswise 1/2 cup slivered red onion 1/8 tsp cayenne 2 tsp lemon juice 1 tbsp olive oil 1/8 tsp kosher salt 3 cups chopped romaine lettuce 1/2 cup small mint leaves Peel and dice a ripe mango, add a teaspoon of honey, the juice of 1/2 fresh lime, 1 Tablespoon minced red onion, 1 jalapeno pepper, seeded and minced, 1 tablespoon fresh cilantro chopped, pinch of salt and freshly cracked pepper to taste. Mix well and let sit for an hour at room temperature. Heat 2 tbsp. oil in a small saucepan over medium-high heat. Add capers and sautĂŠ until pale golden, 3 minutes. Transfer to paper towels. In a bowl, combine oranges, onion, cayenne, lemon juice, remaining 1 tbsp. oil, and salt. Just before serving, stir in lettuce, mint, and capers. Fry calamari. Smear each tortilla with about 1 tbsp. aioli, then fill with calamari and slaw. Add more sauce if you like. Serves 4
1/4 cup butter 1/4 cup all-purpose flour 2 cups half-and-half, warmed 1 tps Seafood base 1/4 cup chopped fresh cilantro Salt and freshly ground pepper to taste 2 tbsp butter or margarine 1/2 cup finely chopped green onions 1-2 jalapenos, seeded, finely chopped 2 garlic cloves, finely minced 2 medium tomatoes, seeded and chopped 1 pound shrimp, shelled and deveined 1/2 lb fresh lump or jumbo crab meat 1/2 lb fresh bay scallops 1/4 cup chopped fresh cilantro leaves Salt and freshly ground pepper to taste 8 12-inch flour tortillas Oil for frying Shredded lettuce, Guacamole,chopped green onions, chopped cilantro
Melt butter in saucepan over medium heat; stir in flour and cook, stirring constantly, for 2 to 3 minutes or until bubbly and golden in color. Slowly stir in cream, bring to a boil and cook until sauce thickens. Remove from heat and stir in the base and 1/4 cup chopped cilantro. Cover, set aside and keep warm. - Makes 2 cups. Heat butter in a large skillet over medium heat and saute onion, jalapeno peppers and garlic until onion is softened. Add the tomatoes and cook for 1 minute. Add the shrimp, crab meat, scallops and 1/4 cup cilantro and saute, stirring frequently, for 2 to 3 minutes or until shrimp turns pink and scallops are opaque. Remove from heat. Season to taste with salt and pepper. Place 1/8 portion of seafood mixture on a flour tortilla, fold the ends in and roll up burrito-style. Repeat until all tortillas are filled. Heat about 3/4 to 1-inch of oil in large skillet over medium-high heat. When hot, cook 1 to 2 chimichangas at a time, seam-side down (do not crowd the pan.) Fry until golden, turn and cook the other side until golden. Drain on a brown paper bag lined with paper towels. Keep warm. Repeat until all chimichangas are fried. To Serve: Place chimichanga(s) on a bed of shredded lettuce, ladle Savory Cream Sauce on top, spoon a dollop of guacamole on the side and garnish with chopped cilantro and green onions, if desired. Serves 4
2 lbs pangasius fillets Oil for the grill Flour tortillas Avocado, thinly sliced Fresh cilantro leaves Lime wedges 1 tbsp fish sauce 1/4 cup lime juice 2 tsp sesame oil 1 tsp red chile paste 1/2 cup coconut milk 1/2 cup peanut butter w/Thai 1 tsp honey, more to taste Red pepper flakes (optional) 2 cups thinly sliced red cabbage 2 carrots, shredded 1 daikon radish, shredded 1/2 medium red onion, thinly sliced
Pangasius Tacos C abbage Sla w
Slaw Dressing, whisk fish sauce, lime juice, sesame oil, chili paste, coconut milk and peanut butter together in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Thin with coconut milk if needed to obtain a sauce that pours easily. Taste and adjust seasoning with honey and red pepper flakes. Thai Slaw, combine red cabbage, carrots, daikon and red onion in a large bowl. Toss with half of slaw dressing. Set remaining dressing aside for serving with tacos. Preheat grill to medium heat. Rub both sides of fish with a little oil. When grill is hot, use tongs to rub the grate with an oiled paper towel. Grill fish 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. Meanwhile, wrap a stack of tortillas in foil and place on grill over low heat, turning once while fish cooks. When fish is done, remove it from the grill and cut into pieces. Pile fish in warm tortillas. Top with Thai slaw, sliced avocado, cilantro leaves and extra Thai slaw dressing. Serve with lime wedges. Serves 4
s Mahi Taco 2 plum tomatoes, diced 1 mango, peeled and diced 1 onion, chopped Juice of 1 lime 1/4 cup chopped fresh cilantro 1/2 cup Mexican sour cream 1/2 tsp finely grated lime zest 2 tsp lime juice 1 lb fish filet 2 tbsp canola oil 1 tbsp fresh lime juice 1/2 tsp chili powder 4 flour tortillas (6 inches each) 1 cup shredded green cabbage 1/2 cup Mexican Crema Combine salsa ingredients. Heat grill. Cut fish into 4 pieces. Whisk together oil, lime juice and chili powder. Brush mixture onto both sides of each fillet; season with salt and pepper. Grill 3 or 4 minutes on each side until cooked through. Combine all the Mexican Crema ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. If you cannot find Mexican sour cream, substitute regular sour cream. Fill each tortilla with 1 fillet, flaked into pieces, and 1/4 cup each cabbage and salsa; top with 2 tbsp Mexican Crema. Serves 4
Seafood Product List Shrimp Taco 1586452 6/3 LB PACKER SHRIMP P&D RAW IQF PC/LG 7952526 4/2.5 LB PORTBTY SHRIMP WHT P&D RAW TLOF 51/60
ter Fried Oytso Burri 2 12” burrito size Flour tortilla 10 Fried oysters 4 tbsp tartar sauce 4 tbsp refried beans 4 tbsp creamy cole slaw Chopped red onion, to taste Chopped fresh cilantro, to taste Shredded jack cheese, as desired Heat the tortilla in a pan with shredded jack cheese spread on top. Fry Oysters. Add cooked oysters with the remaining ingredients and wrap into a burrito. Serves 4
Scallop Quesadilla 8347635 6/5 LB 2410850 1/8 LB
PACKER PACKER
SCALLOP PIECES IQF SCALLOP PIECES FRESH
Grouper Taco 0842050 4/10 LB
SEABEST
GROUPER FIL SKLS BNLS 1-2Z CHN
Crab Salad Tostada 3489846 12/2.5 LB KEMP CRAB IMIT FLK TIER 4 3767803 6/2.5 LB SEASHEL CRAB IMIT SAL STY BLUE Mediterranean Calamari Tacos 1175088 1/10 LB PACKER CALAMARI STRIP FRIES 5362815 4/2.5LB PANPESC CALAMARI RING TODARODES 5362788 4/2.5LB PANPESC CALAMARI TUBE 5-8” TODARODES Seafood Cimichanga Use same items suggested for shrimp, crabmeat & scallops Pangasius Tacos 5293598 1/15 LB 5258944 1/15 LB 7648266 1/15 LB 1923622 1/15 LB 8071639 1/15 LB 8071647 1/15 LB
PACKER PACKER PACKER PACKER PORTBTY PORTBTY
Mahi Tacos 0729186 6/5 LB
ORCABAY MAHI MAHI MEDLLN 2-3 OZ
PANGASIUS STRIPED FIL 3-5 OZ PANGASIUS STRIPED FIL 5-7 OZ PANGASIUS STRIPED FIL 7-9OZ PANGASIUS FIL 10-12 OZ PANGASIUS SWAI FIL SKLS 3-5 OZ PANGASIUS SWAI FIL SKLS 5-7 OZ
Fried Oyster Burrito 0785127 5/2 LB BOUDRX OYSTER BRD HMSTY CHN 1283183 1/1 GAL PACKER OYSTER SHUCK SEL FRSH 9919432 1/1 GAL PACKER OYSTER SHUCK VIRGINIA SEL FRSH