Taco Tuesday, but seafood style. It’s no secret that we love tacos around here, but lately, I’ve really been enjoying making more fish tacos. My family is a little picky when it comes to fish, but fish tacos are always a crowd-pleaser. Well…aside from Asher and my mom, who steer clear of fish. I guess you just can’t win them all over. With Memorial Day weekend only a few days away, I thought it would be fun to share a few summery recipes this week. Grilled chicken wraps yesterday – seafood tacos today. Funny, I ended up roasting the fish for these tacos, but you can easily grill them up too! Way, way back when I first started cooking, my brother, Brendan told me about a salmon taco he really enjoyed. He said it was made with a little cream cheese smeared inside a hard taco shell. At first, the concept seemed so weird to me. But then I gave it a try. And wow, I’ve loved doing seafood tacos with a little cream cheese smear inside ever since. They’re delicious and different, and everyone always loves them.
The steps
As I mentioned, I like to roast the fish, but grilling is a wonderful option too. Season up the fish with my favorite “BBQ” style seasoning blend. It’s a mix of Tajin or chili powder, smoked paprika, garlic powder, and onion powder. Hopefully all spices you have in your pantry. The next step is to roast or grill the fish, along with some jalapeños. The jalapeños are going to be used for the cream cheese. The Jalepeño Cream is just cream cheese, pickled jalapeños, a little garlic powder, and a pinch of sea salt. Trust me, it’s better than using cheese or a crema. While the fish is cooking, I usually mix up the salsa. It’s a fresh mix of mango, avocado, lots of lime, cilantro, and a few jalapeños. Now for those shells, I made mine, which I do recommend, because, wow, so delicious! But of course, using store-bought works too. I will say, hard shells are the secret to these tacos. They’re really what sets them apart, and they’re a little more untraditional for fish tacos. If you want to make the shells, it’s pretty easy. Just warm corn tortillas in the microwave, then place them on top of a sheet pan and rub them with olive oil. Then use some tin foil to make a “mold” for the shell to sit on. Simply mold the foil into a cylinder shape and drape the tortillas over the foil. Use my photos for reference, promise it’s not hard. Then can bake until crispy. I usually bake them at 425° for 12-15 minutes. Again, store-bought shells work well too! When you have everything ready, the last step is to spread the cream cheese into your shells. Then layer everything else inside. As I like to say, nothing fancy, but totally delicious. And to be honest, better than anything you’d order out. Nothing beats a homemade taco. You can customize them more to your liking, and the spicy cream cheese is a game-changer. Looking for other toco recipes? Here are a few… Slow Cooker Braised Hawaiian Pineapple Chicken Tacos Bang Bang Shrimp Tacos with Fried Avocado Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema Crispy Cheese Chicken Tacos with Avocado Cilantro Sauce Sheet Pan Chipotle Salmon Tacos Lastly, if you make these Crispy BBQ Salmon Tacos with Avocado Mango Salsa and Jalapeño Cream, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
