Shrimp Tacos
- ½ kg fresh fish, cut into small chunks
- ½ kg large shrimp, shelled and deveined
- Corn tortillas
Marinade:
- 2 chillies
- 1 tbl honey
- 1 tbl soy sauce
- 3/4 cup orange juice
- 1 clove garlic, crushed
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/4 tsp allspice
Guacamole:
- 2 ripe avocados
- 1 tomato, seeded and chopped
- 2 tbl red onion, diced
- 1/2 jalapeno pepper, minced
- 3/4 tsp cumin
- 1/2 tsp salt
- Dash of Tabasco sauce
- Juice of a lime
- 1/4 cup chopped coriander
Lime Aioli:
- 2 egg yolks
- 1 tsp salt
- 1 tsp sugar
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, peeled
- 1/4 cup lime juice
- 1 1/3 cups olive oil
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Soak bamboo skewers in water to prevent scorching.
- Place all the marinade ingredients in a small pan, and bring to a simmer over MEDIUM LOW heat (150°c). Simmer for about 10 minutes, then remove from the heat and let cool. Remove and discard the chillies.
- Alternate the fish and shrimp on the skewers, and place them in a shallow glass pan. Pour the marinade over top, cover and let stand 15–30 minutes.
- Meanwhile, preheat the barbecue on MEDIUM (180°c), and clean the grids with a steel brush. Using a silicone basting brush, lubricate the grids well with vegetable oil to prevent sticking. Place the skewers on the BBQ and cook, basting with the marinade, until the shrimp is just opaque and the fish just cooked through, about 2 minutes per side.
- At the same time, heat a cast iron frying pan on the side burner or stovetop over medium heat. Place one corn tortilla at a time in the pan to warm, turning once. Stack the warmed tortillas on a platter and keep warm.
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To assemble, build your tacos using the toppings listed below as well as some salsa and shredded lettuce. Use a fork to slide the grilled fish off the skewers and onto the tacos.
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Guacamole: Combine all ingredients in a large glass bowl. Mash with a pastry blender until all ingredients are combined. It will still be slightly chunky, and we like it that way.
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Lime Aioli: Place all the ingredients in a tall narrow glass measuring cup. Position the blade of an immersion blender* in the bottom (where the egg yolks are) and turn it on. Within seconds the mixture will come together to create this delicious sauce.
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Note: If you do not have an immersion blender, place all ingredients except for oil in a blender. With the motor running, add the oil in a thin stream until it is incorporated. Can be made a day or two ahead.
