Fish and Shrimp Tacos with a Jicama Pineapple Salsa

By garciamoss

Ingredients

• For Jicama Pineapple Salsa:
• 2 cups jicama, finely diced
• 1 cup fresh pineapple, finely diced
• 1/2 cup red bell pepper, diced
• 1/3 cup sweet onion or shallots, diced
• 1 to 2 jalapeño or serrano pepper, minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 tablespoon agave nectar or honey
• 1 tablespoon olive oil
• 1 teaspoon chile limon seasoning, optional
• Salt to taste
• Fresh cracked pepper to taste
• For Fish and Shrimp:
• 2 tablespoons dark chile powder (mild chile ancho)
• 1 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon cumin
• 1/3 teaspoon chipotle or Cayenne pepper
• 1/3 teaspoon pepper
• Salt to taste
• Juice of 1 lemon
• Dash of hot sauce
• Olive oil
• 1 pound large shrimp, peeled
• 2 firm white fish fillets (I used mahi-mahi, six ounces each fillet)
• You will also need:
• 8 corn tortillas
• More oil for grill and for cooking tortillas
• 1 cup of your favorite guacamole recipe

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Note: No outdoor grill? The fish and shrimp can easily be pan seared at medium heat for a few minutes per side or under the broiler for 8 to 10 minutes. Never leave the broiler unattended.

1. Combine all of the ingredients for the jicama pineapple salsa. Taste for salt, cover and keep chilled until ready to serve.

2. In a small bowl, combine the dry spices listed for fish and shrimp. Transfer the shrimp and fish into two separate dishes. Season both with seasoning mixture. Drizzle with olive oil and squeeze fresh lime juice on both fish and shrimp. Cover and set aside.

3. Preheat outdoor grill to medium/high heat. Keep the lid closed for 5 minutes until hot. Prepare two foil packets for the fish fillets and seal tightly, transfer to grill and cook for 12 to 18 minutes or until fish is flaky. Brush the grates with oil, add the shrimp and cook for 3 to 5 minutes per side making sure it is not opaque in the middle any longer. Bring the fish and shrimp in and cover with foil and keep warm in a low temperature oven.

4. Preheat a large griddle pan or comal to medium heat for 3 to 5 minutes. Brush corn tortillas with oil on both sides and transfer to hot griddle when ready. As soon as the tortillas are soft enough, fold over like a taco. Continue cooking, turning when needed, until crisp on both sides. They will be soft in some spots, but crispy at the same time. Transfer to warm oven. To serve, flake the fish and chop the shrimp and transfer to serving dish. Squeeze with fresh lime juice. Divide fish and shrimp among 8 shells. Top with salsa and guacamole.