Catalina Island Company Executive Chef, Roberto Hernandez, is bringing Catalina to your kitchen with another one of his favorite recipes. Today we will be making fish tacos! This simple recipe is one that the whole family will enjoy. It's perfect for Taco Tuesday, weekend date nights, and even entertaining. And the best thing is that it takes less than 30 minutes from start to finish!
Here's a list of ingredients you'll need to get started:
8 oz shrimp
½ oz achiote
1 lemon (juiced)
1 orange (juiced)
1 tsp garlic powder
1 oz cilantro
2 oz chipotle aioli
1 oz red and green cabbage (julienned)
2 oz diced orange
2 tortillas (corn or flour - your choice!)
Chipotle Aioli Ingredients
1 chipotle pepper in adobo sauce
1 cup mayonnaise
1 lemon (juiced)
salt and pepper to taste
Place the achiote, lemon juice, orange juice, garlic powder and cilantro in a blender and blend for 2 minutes until all of the ingredients are well combined.
Place the shrimp in a mixing bowl, add the achiote marinate and toss. Then, let sit for 10 - 15 minutes.
Julienne the red and green cabbage, wash with cold water then drain.
Wash and drain the cilantro. Roughly chop the cilantro.
Peel the orange and cut into small pieces.
In a mixing bowl, combine the above ingredients and dress with the chipotle aioli.
Add salt and pepper to taste.
Add oil to a sauté pan over medium heat. Warm for approximately one minute.
Add the marinated shrimp to the pan. Let it cook for 2 minutes, then flip the shrimp and cook for another 2 minutes.
Heat the tortillas.
Place some of the chipotle aioli on the tortilla.
Add the cooked marinated shrimp and slaw,
Garnish with lime wedges.
... and now, enjoy!