Ahi Tuna and Shrimp Tacos

I have been CRAVING fish tacos for weeks now and I finally made them! I planned on using a white fish (halibut or cod) but I was in East Texas visiting my family and the grocery store there didn’t have any….so I ended up getting shrimp and ahi tuna filets. My sister invited a bunch of her awesome friends over and I cooked these for them. They were a huge hit! Lots of tacos, and margaritas made for an amazing night!

Ingredients:

3 ahi tuna filets

2 pounds peeled jumbo shrimp

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons sesame seeds

1 tablespoon taco seasoning

2 tablespoons olive oil

1 teaspoon black pepper

1 package of white corn tortillas

Mango Salsa Ingredients:

2 mangos, peeled and cut into bite sized pieces

1 jalapeno (seeded, and chopped)

Handful of cilantro

Juice from two limes

2 avocados ( peeled and cut into bite sized pieces)

1/2 red onion (chopped)

Salt and Pepper to taste

Cabbage Slaw:

1 cup green cabbage (shredded)

1 cup red cabbage (shredded)

2 tablespoons honey

Juice from 2 limes

1 tablespoon red wine vinegar

Directions:

Whisk together paprika, chili powder, sesame seeds, taco seasoning and black pepper. Cover both sides of tuna filets with seasoning mix. In a large bowl, pour in the shrimp and cover them with the rest of the seasoning mix. Toss with tongs, until all shrimp is covered in seasoning. Heat olive oil over medium heat in a skillet. Pour in shrimp and cook until pink and golden brown. Remove and set aside. Add the remaining olive oil to the skillet and add tuna filet. Let cook for 5 min, and then flip them to cook the other side for another 5 min. They should be a gold brown and slightly pink inside.

in a large mixing bowl add the mango, avocados, lime juice, jalapeño, cilantro, red onion and salt and pepper. mix together until well incorporated.

In another mixing bowl toss together the red cabbage, green cabbage, honey, red wine vinegar and lime juice.

Grad a corn tortilla layer shrimp or tuna, Mango Salsa and then cabbage slaw. Top with Serrano peppers and enjoy!