Today we are going to talk about tuna, albacore canned tuna. We are all very used to talking about some form of ceviche. Whether it’s shrimp ceviche, tuna ceviche, crab ceviche, scallop ceviche and even mushroom ceviche. But what about ceviche…
This Mexican appetizer will be an interesting and wonderful change to what I always strive here in Mexican Appetizers and More! I always strive to make authentic dishes but these Mexican Samosas were inspired by one of the ultimate favorite foods of India!
Recently, I had Indian Samosas and loved it so much that I decided to infuse Mexican flavors to this highly craved food in India! Guess what, it turned out amazing! So much so, I needed …
Tártara de Atún
Ahi Tuna Tartare is a simple yet elegant appetizer that is great to serve anytime. It is most commonly serve with Asian spices and ingredients but here I have used Rick Bayless’s Red Chile-Tuna Tartare recipe to inspire this Ahi Tuna Tartare made with mexican condiments for a little bit of a change on the classic version. Hence, Ahi Tuna Tartare a la Mexicali!
Wonderfully enough I always have plenty of excuses and valid reasons to have Ahi Tuna Tartare. Whether I’m just simply in the mood and selfishly make it for myself. In which case I will make it …
Yummy, yummy tilapia fish tacos! There is something about fish tacos that when ever I see them on a menu I must have them. Whether it’s as a appetizer, or as an entree, I will try them. And most of the time I devour them. But as a mexican appetizer with a creamy chipotle sauce or just any creamy fish taco sauce it becomes heavenly!
There are many different ways to make fish tacos out there. Some people prefer blackened fish tacos, grill fish tacos and yet others just flat-out like their fish fried. As for me, I love them all but here I have made crispy fish tacos hence, fried! Yum! After seasoning them, I flour them with cornmeal and flour which gives them that extra crispness.
Don’t think because these are fried they will be greasy and not light enough. Completely the opposite folks. But please if you prefer grilled or even baked tilapia fish tacos, feel free to do so. They will still be delicious just not as delicious in my opinion.
Then add whatever you like to enhance the fish tacos. For my tilapia fish tacos, I prefer them with red cabbage and thinly sliced red onions seasoned with just a little bit of vinegar, lemon, salt and pepper. Then I add avocado slices and a great creamy sauce! And that’s really it! Simple but delicious and the fish comes out so moist!
You can also use mahi mahi fish, flounder, grouper, cod, halibut just to name a few. Any firm white fish is great for making fish tacos. Another one of my favorite fish to use is mahi mahi and grouper. Just love to use these two fish for fish tacos.
Now as for the delicious sauces that you can use for yummy tilapia fish tacos or any fish tacos for that matter, there are quite a few to choose from. Better than that is how easy they all are to make! Just a few ingredients and walla! You have yourself a delicious sauce to accompany those yummy fish tacos.
Here I made a creamy fish sauce and a chipotle sauce for my tacos.
So let’s get to it and don’t forget to tell me what you think!
Tilapia Fish Tacos
- vegetable oil (for fying)
- 1 package 6 inch corn tortillas
- 1 cup queso fresco
- 2 roma tomatoes (chopped)
Creamy Fish Sauce
- 1/2 cup mayo
- 1/2 cup sour cream
- 1-2 Tablespoons lime
- 1/4 teaspoon vinegar
- 1/4 teaspoon chili powder
- salt and pepper (to taste)
- 1 1/2 Cups red cabbage (shredded)
- 1/2 red onion (thinly sliced)
- 3 Tablespoons cilantro (chopped)
- 2 Teaspoons rice vinegar or white vinegar
- salt and pepper (to taste)
- 1 tablespoon lime (juice)
- 1 Pound tilapia (or cod, flounder, halibit, mahi mahi, grouper)
- 1 lemon
- paprika (sprinkle over uncooked fish)
- garlic powder (sprinkle over uncooked fish)
- salt and pepper (to taste)
- ground cayenne pepper (sprinkle over uncooked fish)
|Creamy Fish Sauce|
|Combine mayo, sour cream, chili powder, vinegar, lime juice, salt and black pepper to taste. Mix all together and refrigerate until ready to use.|
|Combine the shredded cabbage with the sliced red onions and chopped cilantro. Add vinegar, lime juice and salt and pepper to taste. Mix together. Set aside.|
|Rinse fish and cut down the middle horizontally. Sprinkle with paprika, garlic powder and salt and pepper on both sides. If using cayenne pepper, sprinkle on one side. Mix cornmeal and flour together in a bowl. Coat fish pieces.|
|In a skillet, add about 1/2 inch of canola or vegetable oil. Heat oil on medium heat and fry the fish until golden brown on both sides. Drain on paper towels. Cut lemon in half and squeeze lemon juice over all fish pieces.|
|Warm corn tortilla wraps (as many as you need for fish fillets, but I like to double wrap mine, so they don't easily fall apart, so I use more) in microwave for 20 seconds or until pliable.|
|Spread cabbage on tortillas, add fish, creamy fish sauce and top with avocado slices ( chopped tomatoes and crumbled queso fresco if using). Serve immediately.|
Spicy Chipotle Shrimp
These Camarones al Chipotle or Spicy Chipotle Shrimp recipe is exactly what the name suggests, spicy! So once again I will state ahead before you decide to make this recipe, that it is SPICY so again if that’s not your thing, move on to my next recipe.
I personally love the heat that much of the Mexican cuisine and mexican appetizers has to offer. And if you do too but also don’t want to overdue it, just reduce the chipotle peppers to one pepper in this recipe.
But let me tell you this, when you make these Camarones al Chipotle, your home will smell of piquant, tantalizing aromas. Really! Everytime I make this recipe my home fills with the most delectable, enticing and heavenly redolence. The mixture of the chipotle peppers with the white wine and garlic intoxicate me into seventh heaven!
Now I hope from past posts you realize how I feel about chipotle peppers. If you don’t, well let me say that, I love them. I just love the earthiness that these chiles offer. Here for this recipe I used canned chipotle peppers in adobo sauce. If you are not sure what these look like or really don’t know much about them or how to handle them, check out this article by Sara from Our Best Bites. She does a great job explaining what they are and how to preserve the leftover chipotle peppers for future use.
If you want to try another recipe of mine with shrimps and chipotle, or want to learn a little more about chipotle peppers go to my Mini Chipotle Lime Shrimp Kabobs. And if you do make these you won’t be dissappointed, I promise.
So let’s get to my Camarones al Chipotle! Enjoy!
And please don’t forget to share your love of these with me!
Camarones al Chipotle
- 1lb raw shrimp (peeled and deveined)
- 1/2 cup white onion (chopped)
- 3 scallions (chopped)
- 1/2 lime (juiced)
- 3 tablespoons olive oil
- 1/4 cup cilantro (chopped)
- salt and pepper (to taste)
- 1-2 chipotle peppers in adobo sauce ((if youu don't want it too hot, just add one))
- 3 tomatoes (roasted)
- 3 garlic cloves (roasted)
- 1/4 white wine
|Rinse tomatoes and peel garlic cloves. Roast tomatoes and garlic cloves in a skillet over medium heat until charred all around. (Can also roast tomatoes with a fork over open flame.) Put all in blender with 2 chipotle peppers and blend until smooth.|
|Peel and devein shrimp. Season with salt and pepper and lime juice. Set aside to marinate for 20 minutes if you like but not completely necessary. In the same skillet over medium heat, add your chopped onion and cook for 2 minutes. Add sauce to pan. Add white wine. Lower heat and cook for 20 to 30 minutes. Season with salt and pepper.|
|Add shrimp and chopped scallions to sauce. Cook for another 7 to10 minutes (depending on the size of your shrimp). Note: You do not want to overcook shrimp or they will get rubbery.|
|Sprinkle shrimps with chopped cilantro and serve a few shrimp per person on small plates. Enjoy! Note: can also serve over white rice as a meal.|
Almejas con Salsa de Serrano
So let’s talk about baby clams, my favorite topic…seafood! Anything miniature always seems so much more inviting to me. I don’t know if maybe it’s the charming cuteness of it all or maybe just flat-out curiosity of how something so small can heighten my senses to want to try it. When it comes to seafood though, I don’t care if it’s baby oysters, baby mussels, baby clams, I will go through the inescapable, inexorable chore of pulling that little fine meat out of it. There are so many people who are not interested at all in going through the chore of working for such small piece of meat, but not this girl.
Seafood has that power over me, I will go and become an Alaskan fisherman, abalone diver and dive with great whites, just tell me I can eat this stuff everyday and I’m there! Okay maybe a little exaggeration about that Alaskan fisherman thing. I don’t like the cold! Haha, I bet you thought I was going to say dive with great whites there huh?! Nope that I do!
Okay so let’s talk about these baby clams I used for this recipe. Now there are many types of clams but these that I used for this recipe come from China. And believe it or not, I got them in one of the least places you would think. Wal-Mart! Yes Wal-Mart in the frozen seafood section.
Guys know this I have made many recipes with frozen seafood so if you’re thinking, no way will that work, frozen clams, STOP! Don’t let that deter you from making certain recipes. Nowadays, that’s not a thing to worry about. You can get fresh FROZEN seafood that tastes great because when it’s caught it is frozen at its peak freshness.
For these baby clams, you don’t have to do to much to them, so I decided to make a serrano infused sauce and cook the baby clams in the sauce. Yum! Great mexican appetizer! Now note that the sauce will be green because of the serrano pepper but oh sooo good!
And guess what?! When you are done with your baby clams, don’t throw them away;wash the clams in soapy water, then boil them in water for about ten minutes over medium to high heat and then have them seat overnight in plain water. Discard water and now they are ready to use in your fish tank, or fill a glass bowl or bottle, put them in pretty mesh bags and decorate your bathroom….the possibilities are endless!
In just a few minutes these baby clams are all done.
Baby Clams in Serrano Sauce
- 2 Pounds baby clams (any small clams work, such as little neck clams)
- 1/2 onion (chopped onion)
- 2 garlic cloves (finely sliced)
- 1 cup chicken broth
- salt and pepper to taste
- 1 lime (quartered)
- 1 serrano pepper (rinsed and stem removed)
- 1 garlic clove
- 1/4 cup olive oil
|In a blender, blend serrano pepper, garlic clove and olive oil together until well blended. Set aside.|
|In a skillet over medium heat, add sauce and cook for 1 to 2 minutes, add onion and cook until transparent, about 3 minutes, add garlic and cook for a minute. Add chicken broth and salt and pepper to taste. Cook sauce for 2 minutes, add clams and cook for 5 minutes.|
|Serve immediately in individual bowls with lime. Enjoy!|