Crayfish & Shrimp Tacos with Corn, Black Bean, Tomato Salad and Creamy Lime Cilantro Sauce.

I’m at my family’s summer house in the Swedish archipelago, which means it’s time for tacos! I paired some simple ingredients to compliment the crayfish and shrimp, we ended up with a super wholesome and balanced taco with a bit of spice. This was such a crowd pleaser and such a perfect summer dinner – light and satisfying. I assembled 2 tacos for everyone in my family, but then I just put all of the ingredients out on the table to let everyone assemble their own tacos, since you want the tortilla to be fresh when eating it. The only thing we’re missing here is a fresh margarita!

Crayfish & Shrimp Tacos with Corn, Black Bean, Tomato Salad and Creamy Lime Cilantro Sauce.

Serves: 4

Ingredients

  • Fish
  • 1 Cup crayfish - peeled
  • 1 cup shrimp - peeled
  • ¼ onion - diced into tiny pieces
  • 1 jalepeno - diced into tine pieces
  • ½ cup olive oil
  • ¼ cup lime juice
  • 1 tsp cumin
  • 1 tsp chili powder

  • Corn, black bean, tomato salad
  • 3 medium tomatoes
  • 1½ cup corn - cooked
  • 1½ cup black beans - cooked
  • ¼ onion - diced into tiny pieces
  • 2 jalepeno - cut into rounds
  • 3 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 3 tbsp lime juice
  • 1 tsp salt

  • Creamy lime cilantro sauce
  • ½ cup greek yogurt
  • 3 tbsp lime juice
  • ¼ cup cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • ½ tsp onion powder
  • Taco
  • 8 Corn tortillas
  • 1 Ripe avocado
  • fresh lime wedges
Instructions
  1. Place all of the fish ingredients in a bowl & let marinate for 15 + minutes. Heat a pan over medium heat & cook this fish for about 7-10 minutes, set aside.
  2. Mix all of the salsa ingredients together, then set aside.
  3. Heat the tortillas on the stove top, then layer each taco with fish, salsa & creamy sauce, then top with avocado and fresh limes. enjoy!

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