Fish and Shrimp Taco Bar

We went out for a seafood buffet the other night and asked our

waiter what the best item on the buffet was.  He said the

chef made-to-order fish and shrimp tacos.  I doubted him

when there were so many other options, but he was right.

My husband came home and wanted to duplicate this for Sunday

dinner with the family.

Our friend Wally had just come home from Alaska and given

us some beautiful halibut that he had caught, so that was the

fish.  You could use any mild white fish.  Cut into small cubes.

We also cut medium sized raw shrimp into small pieces, about

3 per shrimp.

They were both pan fried in a small amount of seasoned butter sauce.

 In a hot pan, I placed 1/8 C. butter sauce and about a heaping 1/2 C.

of the fish or the shrimp.

I used two different sauces to pan fry them.

For the fish:

1/2 C. melted butter

1 T. lemon pepper

For the Shrimp:

1/4 C. melted butter

1/2 C. honey

1 T. lemon pepper

Heat the butter sauce in a frying pan until bubbly, then

add the fish or shrimp.  Quickly fry it for a couple of

minutes.  Be sure not to overcook it.

The shrimp is our take on a local restaurant's shrimp tacos.

They serve theirs with a mango salsa.

Mango Salsa Recipe

2 ripe mangos, cubed

1/2 C. finely chopped red onion

1/4 C. chopped cilantro (this was from my garden)

juice of 1 lime

2 tsp. sugar

1/8 tsp. chili powder

Gently mix all together.  Let chill.

To cube the mango, cut it in half, along both sides of the pit.

Score in both directions, then press the skin upwards to push

the fruit out. 

Then cut the fruit away from the skin.  I cut it into smaller cubes

by slicing each of these long pieces in half or thirds as I cut it away

 from the skin.

Heat corn tortillas with a little spray oil, like Pam, on a griddle

or a pan just enough to soften.  Don't cook until they are

hard.  Cover and keep warm.

Let everyone create their own taco.

We served ours with pico de gallo, guacamole, chopped red

onions mixed with chopped cilantro (very autentico)

chipotle mayo

 (1/2 C. mayo with 2 tsp. sauce from the canned

chipotle chilis in adobo sauce)

and the mango salsa.

The seafood buffet served chipotle mayo with their

fish taco.  I have to admit I was the only one that

tried that, but I thought it really was a great touch.

Even our non fish lover thought the halibut tacos were fab.

My daughter said it was like really tender chicken.

Everyone loves the sweet shrimp tacos.  On these we only use the

mango salsa.

It was a hit.

I will be posting this on

Skip to My Lou's

Made by You Monday,

Beauty and Bedlam's

Tasty Tuesday

and

Dining with Debbie's

What's on the Menu Wednesdays.