RECIPES
Peruvian Seafood Tacos
The flavours of shrimp and tilapia are enhanced by a simple marinade based on Kraft Italian Dressing, with a spicy note from chili paste.
servings
Print:
Ingredients
Slaw Mix Assembly
1 cups Lime zest
3 cups Lime juice
2 cups Aji amarillo pepper paste
1 cups Minced garlic
3 cups Minced fresh cilantro
1 cups Uncooked jumbo shrimp, peeled, deveined (16/20 ct.), sliced in half lengthwise
1 cups Tilapia fillets, cut into 2-inch pieces
2 qt. Green cabbage, finely shredded
6 cups Corn kernels, charred
2 cups Red onions, shaved
2 mL Fresh cilantro leaves
12 each Corn tortillas
6 cups Queso fresco, crumbled
Instructions
Preparation Steps
- CombineFirst 6 ingredients. Divide mixture in half. Refrigerate half of the dressing mixture. Marinate shrimp and fish in the remaining dressing mixture for at least 1 hour.
- Slaw Mix:
- CombineIngredients. Refrigerate until ready to use.
- For each serving:
- DrainSeafood from marinade; discard marinade. Grill 2 oz. (60 g) of mixed seafood on well-oiled grill until fully cooked.
- Warm2 tortillas. Fill double-stacked tortillas with cooked seafood and 1/3 cup (75 mL) Slaw Mix. Drizzle with 1 Tbsp. (15 mL) reserved dressing mixture. Top with 1 Tbsp. (15 mL) cheese.
572796:165233
.png)