Monday 15 March 2021


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!


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

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

  • 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.


Serves 2-3


  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
  • 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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