Ingredients with Measurements:
- 1 lb crab meat
- 1 lb fish stomachs
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 12 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, heat olive oil and butter over medium heat.
2. Add diced onion and minced garlic, and sauté until onion is translucent.
3. Add cumin, chili powder, paprika, salt, and pepper, and stir to combine.
4. Add crab meat and fish stomachs to the skillet, and cook until heated through, about 5-7 minutes.
5. Warm tortillas in the microwave or on a skillet.
6. To assemble tacos, place a spoonful of the crab and fish mixture onto each tortilla.
7. Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
8. Squeeze lime wedges over the top of the tacos.
9. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 12 tacos, serving size is 2 tacos per person.
Nutritional information:
Calories per serving: 345
Fat: 18g
Protein: 22g
Carbohydrates: 25g
Fiber: 4g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Any type of fish can be used instead of fish stomachs.
- Shredded cabbage can be used instead of lettuce.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced avocado or guacamole to the tacos.
- Use flour tortillas instead of corn tortillas.
- Top with a dollop of sour cream or salsa.
Tips and tricks:
- Be sure to remove any shells or cartilage from the crab meat and fish stomachs before cooking.
- Use tongs to flip the crab and fish mixture in the skillet to prevent it from falling apart.
- Warm the tortillas before assembling the tacos to prevent them from cracking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tacos on a microwave-safe plate and microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro.
Garnishes:
Lime wedges and cilantro.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the crab and fish mixture is too dry, add a splash of chicken or vegetable broth to the skillet.
Food safety advice:
Be sure to cook the crab and fish mixture to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Tacos originated in Mexico and have been a popular street food for centuries. The first tacos were made with fillings such as beef, pork, or chicken, but seafood tacos have become increasingly popular in recent years.
Flavor profiles:
The crab and fish mixture is seasoned with cumin, chili powder, and paprika, giving it a smoky and slightly spicy flavor. The toppings of lettuce, tomato, and cheese add freshness and creaminess to the tacos.
Serving suggestions:
Serve the tacos with lime wedges for squeezing over the top, and offer hot sauce or salsa for those who like extra heat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A