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
- 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
- 1/2 cup mayonnaise
- 1/2 teaspoon sriracha or more to taste depending on how spicy you like it
- 1/2 teaspoon lime juice
- 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.
- 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
- Can of black beans, rinsed
- 2 tins white crab meat (I got mine from Waitrose)
- 200g cooked king prawns
- 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)
- 1 cup grated cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp chilli powder
- 1/4 tsp cumin
- pinch salt
- 1 cup vegetable broth
- 1/4 cup single cream
- 4 tortillas
- 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.
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