There really aren’t words for these tacos.
Well, there are plenty of words, but you know what I mean.
They are so good they should just be eaten, enjoyed and THEN talked about. Yup, these are those tacos. The tacos that leave you saying YUM, which in my opinion all tacos should do.
I don’t know if you guys remember, but I recently had the opportunity to visit San Diego and eat my way through all the best local Mexican spots around town. It was beyond incredible.
The one thing I noticed was all the fresh fish and seafood dishes. It seemed that fresh catch was abundant everywhere, and it was so good. Coming from Colorado, I obviously don’t have access to fish that is literally right off the boat, so this was a big deal to me. I ate more fish and seafood than ever before, and loved every bite! My favorite dish was a seafood taco with a spicy green cream sauce. It was all the things any girl from a non-seafood eating family would love, buttery, creamy, spicy and ZERO fishiness!
I have to admit, fish that gives off a fishy smell and flavor is just not my thing, so I was really thrilled by the delicious flavors in these seafood tacos with lime-green chile sauce. The seafood was perfectly balanced with the spicy green cream sauce… oh my gosh – SO good.
So today I am showing you my easy version of those tacos. For my seafood, I used a mix of lobster, shrimp and scallops. If you are trying to keep the price down, an all shrimp taco would be great too! OR if you are like the rest in the people in my family and refuse to eat anything that does not breathe air, I would imagine that ground chicken or beef would be great with this cream sauce as well.
Once you’ve gotten your seafood together (or whatever you intend to use), next comes the sauce. This sauce is incredible, I cannot say it’s exactly like the sauce I had in San Diego, but honestly, I think it’s just as good…maybe even better. Creamy, spicy, buttery – the best sauce to pair with a seafood taco. You guys will love it!
There are a few special ingredients to this sauce, so let’s go over them.
One: Butter…It’s just a must. No negations. Do it.
Two: Old El Paso Green Enchilada Sauce…This sauce is one of my favorites and gives off a nice creamy texture and so much flavor. Buy a can or two for these tacos, and then get creative and use them in things like rice, enchiladas, pasta sauces…so many options!
Three: Old El Paso Chopped Green Chiles…the perfect amount of heat! Got to love um!
I also made a quick slaw with some fresh summer veggies and fruit. The slaw adds a nice crunch and an attractive snap of color too!
Oh, and one more important thing. I know in a lot of my taco recipes I often use a soft corn tortilla, but the truth is that I LOVE a crunchy shell. It’s what I ate growing up and it’s still what I prefer today. I especially love a crunchy shell with seafood and fish tacos, something about the soft fish with the crunchy shell is just so good!!
So what do you think, perfect summertime Sunday night dinner, right? I mean simple, delicious and healthy… can’t ask for much more than that!
Seafood Tacos with Lime-Green Chile Sauce + Grilled Corn Slaw.
- 1 cup mixed red and green cabbage shredded
- 2 ears grilled corn kernels removed
- 1 ripe peach nectarine or apple, sliced into think strips
- 1 jalapeno seeded + chopped
- 2 tablespoons white balsamic vinegar
- juice of 1 lime
- ¼ cup fresh basil chopped
- ¼ cup fresh cilantro chopped
- salt and pepper to taste
- 1 pound fresh seafood (I used a mix of lobster tails scallops and shrimp), shells removed and meat diced
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt + pepper
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ounce can Old El Paso Diced Green Chilies 4
- ½ cup Old El Paso Green Enchilada Sauce
- ½ cup heavy cream or whole milk
- 1/4 teaspoon cayenne pepper
- juice + zest of 1 lime
- 1 ounce box Old El Paso Crunchy Taco Shells warmed, 6.89
To make the slaw, combine the cabbage, corn, peach, jalapeno, white balsamic vinegar, lime juice, basil and cilantro in a large bowl. Toss well to combine. Taste and season with salt and pepper. Cover and let sit in the fridge for at least 15 minutes or up to overnight.
To make the tacos, heat a large skillet over medium heat. Once hot, add the seafood, olive oil, smoked paprika, salt and pepper. Toss well to coat. Cook until the seafood turns white/pink and is cooked through, about 5-8 minutes. Once the seafood is cooked. Remove it from the skillet and place on a plate.
To the skillet, add the butter and allow to melt. Wisk the flour into the butter until a smooth paste forms and then cook 30 seconds. Add the diced green chilies and cook another 30 seconds. Slowly whisk in the green enchilada sauce and cream until combined. Season with cayenne, salt and pepper. Bring the sauce to a boil, once boiling, reduce the heat and simmer until the sauce has thickened and is creamy, about 5 minutes.
Slide the cooked seafood and lime juice + zest into the cream sauce and warm throughout.
To serve, divide the seafood among warmed taco shells. Drizzle with a little of the cream sauce left in the pan and then top with slaw. Eat immediately.
Lets all prepare to face plant into these tacos, agreed? Cool, let’s do this!