This recipe is a remake of the best fish tacos I’ve ever eaten. First cooked by our brother and fisherman extraordinaire, Anthony, this recipe may not be an exact replica, but it has been my go-to “fish taco” recipe for at least a dozen years now. The combination of scallops, shrimp and white fish paired with the lightly fried flour tortillas and minimal dressing makes for a really buttery, simple, satisfying flavor. One bite and you’ll be “hooked” too. And, on the off-chance you have leftovers, these ingredients make killer enchiladas!
ANTHONY’S AWESOME SEAFOOD TACOS
½ pound sea scallops, rinsed and drained
½ pound jumbo (21/25) shrimp, rinsed and drained
½ pound cod filet (I’m using rockfish today)
1 tablespoon finely diced garlic
½ teaspoon fresh ground cumin
½ teaspoon fresh ground coriander
zest and juice of one lime
2 tablespoons olive oil
1 tablespoon butter
¼ cup chopped fresh cilantro
Serving and Garnish:
Flour tortillas, fried lightly on each side
Shredded Monterey Jack cheese
Cut all seafood into bite sized, uniformly cut pieces to ensure even cooking.
In a large sautee pan on medium heat, combine butter, olive oil, garlic, lime zest, ground cumin and ground coriander. Once the oil is hot, add the scallops, shrimp and cod filet. Sprinkle on salt and pepper to taste and stir in fresh chopped cilantro and lime juice. Cook for around 3-5 minutes.
The seafood will all cook very quickly so keep a careful eye. Once cooked, remove immediately from heat.
Serve in a lightly fried flour tortilla with sour cream, fresh salsa and shredded Monterey Jack cheese.