SeafoodINSP IREDTaco Rec ipes

Shrimp Taco

1 lb of frozen shrimp pieces, defrosted6 oz fat free Greek yogurt1/4 cup chopped cilantro2 tbsp fresh lime juice1/2 tsp cayenne pepper1/2 a head of cabbage, thinly sliced8 corn tortillas4 tsp extra virgin olive oilSalt 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 Quesadilla1½ lbs Argentine Scallops, cooked 2 tbsp Butter4 oz Sour cream4 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 tortillasTabasco, 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

Grouper Taco

1 Mango, small diced1 tsp Honey1/2 Lime (juice)1 tbs Minced Red Onion1 Jalapeno Pepper (seeded & minced)1 tbs Cilantro, chopped Salt/pepper to taste1 lb Grouper2 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

Crab Salad Tostada

1 pound lump crab meat (crab salad)1 tbsp olive oil2 tbsp mayonnaise3 tbsp finely chopped red onion1 jalapeño, stemmed and finely chopped 3 plum tomatoes, cored, seeded, and chopped1/4 cup lightly packed cilantro leaves, chopped 2 limes, finely grated zest and juice Salt and black pepper8 flat tostada shells, packaged or homemade1 avocado, pitted and thinly sliced

Add the oil, mayonnaise, onion, jalapeño, 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

Mediterranean

Calamari Tacos

1 1/2 pounds calamari fries or calamari 12-14 corn tortillas 5-6 in1 cup mayonnaise 2 tsp minced garlic 2-3 tbsp lemon juiceFried Caper and Orange Slaw3 tbsp olive oil, divided1/4 cup capers2 oranges, peeled, quartered lengthwise, & sliced crosswise1/2 cup slivered red onion 1/8 tsp cayenne 2 tsp lemon juice1 tbsp olive oil1/8 tsp kosher salt 3 cups chopped romaine lettuce1/2 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 sauté 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

Seafood Chimichanga

W/savory Cream sauce

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

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 meat1/2 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

Pangasius Tacos w/Thai Cabbage Slaw

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 milk1/2 cup peanut butter 1 tsp honey, more to taste Red pepper flakes (optional) 2 cups thinly sliced red cabbage2 carrots, shredded 1 daikon radish, shredded 1/2 medium red onion, thinly sliced

2 plum tomatoes, diced1 mango, peeled and diced1 onion, choppedJuice of 1 lime1/4 cup chopped fresh cilantro1/2 cup Mexican sour cream1/2 tsp finely grated lime zest2 tsp lime juice1 lb fish filet2 tbsp canola oil1 tbsp fresh lime juice1/2 tsp chili powder4 flour tortillas (6 inches each)1 cup shredded green cabbage1/2 cup Mexican Crema

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

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

Mahi Tacos

Fried Oyster

Burrito

2 12” burrito size Flour tortilla10 Fried oysters4 tbsp tartar sauce4 tbsp refried beans4 tbsp creamy cole slawChopped red onion, to tasteChopped fresh cilantro, to tasteShredded 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

Seafood Product List

Shrimp Taco1586452 6/3 LB PACKER SHRIMP P&D RAW IQF PC/LG7952526 4/2.5 LB PORTBTY SHRIMP WHT P&D RAW TLOF 51/60

Scallop Quesadilla8347635 6/5 LB PACKER SCALLOP PIECES IQF 2410850 1/8 LB PACKER SCALLOP PIECES FRESH

Grouper Taco0842050 4/10 LB SEABEST GROUPER FIL SKLS BNLS 1-2Z CHN

Crab Salad Tostada3489846 12/2.5 LB KEMP CRAB IMIT FLK TIER 43767803 6/2.5 LB SEASHEL CRAB IMIT SAL STY BLUE

Mediterranean Calamari Tacos1175088 1/10 LB PACKER CALAMARI STRIP FRIES 5362815 4/2.5LB PANPESC CALAMARI RING TODARODES5362788 4/2.5LB PANPESC CALAMARI TUBE 5-8” TODARODES

Seafood CimichangaUse same items suggested for shrimp, crabmeat & scallops

Pangasius Tacos5293598 1/15 LB PACKER PANGASIUS STRIPED FIL 3-5 OZ5258944 1/15 LB PACKER PANGASIUS STRIPED FIL 5-7 OZ7648266 1/15 LB PACKER PANGASIUS STRIPED FIL 7-9OZ 1923622 1/15 LB PACKER PANGASIUS FIL 10-12 OZ 8071639 1/15 LB PORTBTY PANGASIUS SWAI FIL SKLS 3-5 OZ 8071647 1/15 LB PORTBTY PANGASIUS SWAI FIL SKLS 5-7 OZ

Mahi Tacos0729186 6/5 LB ORCABAY MAHI MAHI MEDLLN 2-3 OZ

Fried Oyster Burrito0785127 5/2 LB BOUDRX OYSTER BRD HMSTY CHN 1283183 1/1 GAL PACKER OYSTER SHUCK SEL FRSH9919432 1/1 GAL PACKER OYSTER SHUCK VIRGINIA SEL FRSH