This recipe teaches you how to make chicken tacos, shrimp tacos, and fish tacos – all in one video. Making your own seasoning is quick and easy, not to mention better for you as well. You have control over what goes in it. This week you will learn the easiest way to make fish tacos, chicken tacos, and shrimp tacos with homemade seasoning for your next get-together with friends and/or families. Enjoy!
Ingredients:
For chicken & shrimp spicy dry rub:
Paprika – 4 tbsp
Chili powder – 1 tbsp
Salt – 1 tbsp
Black pepper – 2 tbsp
Onion powder – 2 tsp
Garlic powder – 2 tsp
For Salsa:
Green chili – 5
Cherry tomatoes – 16 oz
Garlic – 3
Salt – 2 tsp
Chili powder – 1 tsp
Lime – 1
Cilantro – 1 cup
For Guacamole sauce:
Avocados – 2
Sour cream – 3 tbsp
Lime – half
For Chicken Tacos:
Chicken – 3 lbs
Spicy Dry rub – as needed
Oil – 2 tbsp x 3
Onion + assorted peppers + salt + pepper + Tortilla Lettuce Salsa + guacamole sauce
For Fish Tacos:
Tilapia – 1.5 lbs
Salt to taste
Black Pepper – 1 tsp
Olive oil – as needed for deep fry
All-purpose flour – as needed
Eggs – 2
Breadcrumbs – as needed
Tortilla +Radish + Lettuce Salsa + guacamole sauce
For Shrimp Tacos:
Shrimp – 1 lb
Olive Oil – 1 tbsp
Spicy dry rub – 2 tbsp
Tortilla + Lettuce Onion + assorted peppers + salt + pepper
Steps:
For chicken taco:
- Make a thin slice of chicken breast. Rub the chicken with all the spices listed under dry rub. Refrigerate for 1 hour covered.
- Pre-heat the oven to 425 ° F.
- In the meanwhile, roast green chilies and cherry tomatoes on a medium flame for 4-5 minutes.
- On a chopper or food processor, grind tomatoes, green chili, cilantro, and garlic and make a sauce. Add salt + chili powder + lime juice. Salsa is ready.
- On a chopper/food processor, add slices of avocado, sour cream, lime juice and grind to make a fine paste. Creamy guacamole is ready.
- Chop lettuce into thin slices and set it aside.
- Heat oil on an iron cast skillet, add chicken and cook for 2-3 minutes on high heat. Transfer to a baking sheet and spray some oil.
- Bake the chicken for 20 minutes (flip at halfway).
- While chicken is baking, on a medium size pan, heat oil and add chopped onion, assorted bell peppers, salt, and black pepper. Cook for 4-5 minutes. Keep it aside.
- Warm the tortilla on a low flame and keep it in a closed container.
- To make a chicken taco, on a tortilla, add lettuce, cooked chicken strips, fried veggies, salsa, and creamy guacamole.
- Chicken taco is ready to serve.
For Fish Taco:
- Chop the tilapia fish into small strips and transfer them to a medium-size bowl. Add sea salt and black pepper. Mix it well.
- On a medium size pan, heat oil enough to deep fry the fish.
- In the meanwhile, crack 2 eggs on 1 bowl, all-purpose flour on 2nd, and bread crumbs on 3rd.
- Rub the fish strips on the flour (remove extra flour), dip into the egg bowl, and rub in the breadcrumb. Lastly, fry in the oil and repeat.
- Fry for 4-5 minutes until light brown on all the sides. Transfer to a paper towel plate.
- To make a fish taco, on a tortilla, add lettuce, thinly sliced red radish, fish strips, salsa, and creamy guacamole.
For Shrimp Taco:
- Marinate the shrimp with the same dry rub as for the chicken. Mix it well.
- On the medium pan, fry the shrimp on a single layer. Cook for 2-3 minutes on each side. Transfer to a bowl.
- To make a shrimp taco, on a tortilla, add lettuce, veggies, shrimp, salsa, and creamy guacamole.
