AHI TUNA TACOS + CRAB & PRAWN ENCHILADAS!

Two easy peasy yet impressive recipes for a Mexican seafood feast. 

Best served with some frozen mango or strawberry margaritas to make you feel a world away from your boring living room on a Friday night!

AHI TUNA TACOS WITH SRIRACHA MAYO

Makes 4 small tacos, perfect as a starter for 2

INGREDIENTS

• Tuna Steak
• 1/2 tbsp taco seasoning (I used Old El Paso's)
• 1 tbsp olive oil
• 4 flour small flour tortillas (if you can't find small ones do as I did and use a small plate or bowl and cut out a smaller circle)
• 1 cup white shredded cabbage
• 1/4 cup radishes about 2-3, sliced thin
• 1/4 cup fresh coriander

Sriracha Mayo

• 1/2 cup mayonnaise
• 1/2 teaspoon sriracha or more to taste depending on how spicy you like it
• 1/2 teaspoon lime juice

METHOD

• Heat oil in a frying pan. 
• Meanwhile pat the tuna dry with paper towels. 
• Sprinkle the seasoning on all sides of the tuna.
• Once the pan is hot add tuna and sear on all sides until golden brown. 
• Remove from the pan and allow the tuna to rest before slicing into thin slices.
• To assemble tacos place a sprinkle of cabbage onto each taco and place some radishes on top.
• Top with pieces of tuna and a sprinkle of coriander on top, if desired.
• Serve immediately with a drizzle of sriracha mayo.

Sriracha Mayo

• Add all the ingredients to a small bowl and whisk to combine. 
• Set aside until you are ready to eat your tacos.

PRAWN & CRAB ENCHILADAS WITH GREEN SALSA CHEESE SAUCE

Serves 2-3

INGREDIENTS:

1. Can of black beans, rinsed
2. 2 tins white crab meat (I got mine from Waitrose)
3. 200g cooked king prawns
4. 1/2 cup green salsa (get a green salsa like this one from Waitrose, it makes a HUGE difference to your standard red tomato one and is made with Tomatillo green tomatoes)
5. 1 cup grated cheddar cheese
6. 1/2 cup sour cream
7. 2 tbsp butter
8. 2 tbsp flour
9. 1/2 tsp chilli powder 
10. 1/4 tsp cumin
11. pinch salt
12. 1 cup vegetable broth
13. 1/4 cup single cream
14. 4 tortillas

METHOD

• Preheat oven to 220C.
• In a medium bowl, stir together beans, crab, shrimp, ¼ c. salsa, ½ c. cheese, and sour cream. 
• Spoon about ⅓ c. of this filling down the center of each tortilla, fold sides to the middle to cover filling, and place rolled enchiladas seam side down in oven proof baking dish. 
• Enchiladas should fit tightly together in the pan.
• Melt butter in a saucepan over medium heat. 
• Whisk in flour until combined. 
• Slowly add vegetable broth about ¼ c. at a time, whisking constantly to keep mixture smooth. 
• When all broth is added, bring to a simmer.
• Stir in chilli powder, cumin, salt, ½ c. cheese, ¼ c. salsa, and cream.
• When cheese is melted, turn off heat and pour sauce evenly over prepared enchiladas.
• Cover dish with foil, and bake for 30 minutes. 
• Remove foil, and sprinkle remaining ½ c. cheese over the top. 
• Bake an additional 5-10 minutes until cheese is melted and bubbly.