Next Post
Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.
This post may contain affiliate links, please see our privacy policy for details.
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.
Servings: 6 Servings
Calories Per Serving: 352 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
Tacos
- 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
Instructions
- 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.
Notes
* If your family does not like seafood, ground chicken or beef will work in place of the seafood. * For an even spicier taco, try adding 1-2 teaspoons of Old El Paso Spicy Taco Seasoning to the cream sauce.
Lets all prepare to face plant into these tacos, agreed? Cool, let’s do this!
I can’t count the number of times I’ve made this the last few years since I discovered it, and everytime it’s an absolute crowd favorite. In fact it’s the first meal I cooked for my now wife and pretty sure it’s why she married me! 😂 Can’t go wrong with this recipe! Thank you so much!
Hey there! Thanks so much for trying out the recipe! I’m sooo glad you loved it! xT
How far in advance can the slaw be made?
Hey there,
You could make the slaw a day in advance. I hope this recipe turns out amazing for you, let me know if you give it a try! xx
These tacos were amazing! I have one kid in high school and one in college, both home zooming away at their education during covid. Several nights a week I try to cook things I have never cooked before just to keep it interesting during quarantine. My kids do not care for shellfish so I used mahi mahi and it was fantastic. This was a huge hit! Thank you!
That is so sweet of you to make tis for them! I am really glad this turned out so well for you all, Elisa! xTieghan
Yes, Yes and more YES. Look forward to trying this one out. Thank you.
Thank you! I hope you love it (:
These tacos are something I can fully support. My family would this!
Thanks Matt! Hope you guys had a great weekend!!
GORGEOUS! I love this Tieghan. Healthy and tasty-yes!!
Thanks so much!! Hoping you had a great start to the week and and awesome weekend!! 🙂
These are some seriously beautiful tacos! And the slaw sounds great. Can’t wait to try it. 🙂
Thanks Amanda! Hope you had a great weekend!
Seafood tacos are the best and I love that slaw. I so agree, crunchy tacos are perfect here!
Thanks so much! Got to love a little crunch! 🙂
Every blog I have ever seen that was creating a sponsored post, has credited it at the end. Not only that, but one of the very first photos has these grocery store products featured and it’s a pretty good indicator that’s it’s a sponsored post.
Wonderful recipe Tieghan!
Thank you so much for the kind words, Cassandra! 🙂
Yum – thank you and have a great Sunday and all next week.
Thanks Liz! Hope you had a great Sunday!
I would need to make these with chicken but I would definitely make these because I would for sure make the slaw–that looks so good.
Thanks Nancy! I am sure chicken will be great! 🙂
I love tacos! Oh my this looks delish!
Thank you!!
Tieghan, these sound absolutely stunning !!! and so perfect. I love the idea of the fish in your tacos, and your slaw, looks so divine. Really got to make these 🙂 . Pinned.
Thanks so much, Lynne!! 🙂
I get that you need sponsors to bring in cash. It’s ok to do so, but something rubs me the wrong way when a blogger waits til the very end to disclose. It could be just me. Otherwise, I absolutely love your site.
Don’t like it? Use another brand or unfollow the blog. You’re getting offended at a sponsor in tiny print enabled free content to you? You must not have real problems in your life if this rubs you the wrong way.