Is it even possible to drive by a taco truck without being happy that taco trucks exist? Fish tacos and shrimp tacos just might fight for top spot on my list of favorite foods. Have you ever seen the meme that say’s “know the difference between needs and wants”?… I want to be skinny but I NEED TACOS! Fish tacos and shrimp tacos are at least a bit healthier than pork or steak right? Well, I’m going with this notion.
Today I’m using Heinen’s fresh, farm raised Rainforest Tilapia. It is perfect for these fish tacos. I’ve also made my own life a bit easier by buying their ready-cleaned, shelled and deveined shrimp. I like easy!
These are just the right mix of spicy, creamy, hot, cool, soft, crunchy and oh so delicious!!
You can make fish tacos with any firm white fish but I really like Rainforest Tilapia. It’s slightly sweet and holds the batter perfectly.
It may seem like there are a lot of ingredients but don’t be intiminated by the list. Most are common spices and, once you have everything out and ready, it all comes together super quick. We made both fish tacos and shrimp tacos today but if you chose just one it would be even easier.
- 1 1/2 lbs. Rainforest Tilapia
- 15 small corn tortillas
- Vegetable oil
Fish Taco Batter
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon honey
- 1 can soda (le croix) note: I use coconut le Croix because that’s what I usually have on hand. I’m not sure if it makes a huge flavor difference but this batter is so very good I just always do it this way.
- shredded cabbage
- salsa verde
- lime juice
- hot sauce
- Pic de Gallo
- 4 Roma tomatoes diced
- 1/2 large white onion, diced
- 1 cup cilantro leaves, minced
- 1 tablespoon lime juice
- salt to taste
- 1 cup sour cream
- 1 cup mayonnaise
- 2 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Hot sauce to taste
- Whisk the White Sauce ingredients together in a medium bowl, cover and refrigerate.
Pico de Gallo
- Combine the Pico de Gallo ingredients together in a medium bowl, cover and refrigerate.
- Heat in a dry seasoned skillet over medium heat. Add tortilla and cook until its golden and starts to brown in spots, about 20 seconds, then flip and cook until other side is golden. The tortilla should still be soft and pliable, not crispy.
- Mix all the batter ingredients together in a large bowl. Start with half of a can of soda and add to get to the consistency of pancake batter.
- Slice fish into strips approximately 3/4” wide x 4″ long (they don’t have to be exact – error on the side of thinner). Pat fish very dry and add all of the fish to the batter and gently stir to coat.
- Fill a 12-inch pan with about 1 inch deep oil and heat to 375 degrees F.
- Working in batches, fry fish until golden, flipping halfway through. Place on paper bag or paper towels.
- Add fish to tortillas and top with shredded cabbage, Pico de Gallo, freshly squeezed lime juice and White Sauce. Drizzle with hot sauce/salsa to taste and garnish with avocados if desired.
For the Shrimp Tacos:
- 1 pound large or jumbo shrimp — peeled, deveined, and tails removed (fresh or frozen and thawed)
- 1 tablespoon extra-virgin olive oil — divided
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 6 to 8 corn or flour tortillas
- Garnishes: avocados — cilantro, sour cream (or Greek yogurt), lime wedges
For the Slaw & Shrimp Taco Sauce:
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic — peeled
- 1/2 small jalapeño — seeds and membranes removed
- 1/4 cup tightly packed fresh cilantro leaves
- 1/4 teaspoon kosher salt
- Zest and juice of 1 large or 2 small limes — about 2 teaspoons zest and 3 tablespoons juice
- 2 cups shredded cabbage — or slaw mix
- Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
- Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, lime zest, and lime juice. Or chop by hand and mix together. Taste and adjust seasonings as desired.
- Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
- Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
- Warm the tortillas on a hot grill pan or heavy frying pan. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings.
- Enjoy immediately.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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