Entree: Mexico – Veracruz – Tacos de Mariscos (Corn tortillas filled with mixed seafood simmered in a Veracruz-style tomato, olive, and caper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 8 small corn tortillas per 4 servings (warmed before serving)
- 8 oz (225 g) firm white fish fillet (such as cod or tilapia), cut into 1/2-inch (1.3 cm) pieces
- 8 oz (225 g) shrimp, peeled and deveined, tails removed (approx. 12–16 medium shrimp)
- 2 tbsp (30 ml) vegetable or canola oil, divided
- 1 small white onion, finely chopped (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 1 jalapeño or serrano chile, seeded and minced (adjust to taste)
- 3 medium ripe tomatoes, diced (about 2 cups / 480 g) or 14 oz (400 g) canned diced tomatoes
- 1/2 cup (75 g) pitted green olives, sliced
- 1 tbsp (15 g) capers, rinsed
- 1/2 cup (120 ml) fish stock or water
- 1 tbsp (15 g) tomato paste (optional, for body)
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 2 tbsp (30 ml) fresh lime juice, plus wedges for serving
- Salt and freshly ground black pepper to taste
- 2 cups (160 g) finely shredded green cabbage
- 2 tbsp (30 ml) mayonnaise or Mexican crema (for slaw)
- 1 tbsp (15 ml) lime juice (for slaw)
- 1/4 cup (15 g) chopped fresh cilantro
- 1 ripe avocado, sliced
- Lime wedges for serving

Instructions

1. Make the slaw: in a bowl combine shredded cabbage, 2 tbsp (30 ml) mayonnaise or crema, 1 tbsp (15 ml) lime juice, a pinch of salt, and 2 tbsp (8 g) chopped cilantro. Toss and refrigerate until serving.
2. Sauté aromatics: heat 1 tbsp (15 ml) oil in a large skillet over medium heat. Add chopped onion, minced garlic, and minced chile; cook until softened and translucent, about 3–4 minutes.
3. Build the Veracruz-style sauce: add diced tomatoes (or canned tomatoes), sliced green olives, capers, 1/2 cup (120 ml) fish stock or water, tomato paste, and oregano. Bring to a simmer and cook 6–8 minutes to meld flavors; season with salt and pepper, then stir in 2 tbsp (30 ml) fresh lime juice.
4. Cook the seafood: in a separate skillet, heat remaining 1 tbsp (15 ml) oil over medium-high. Lightly season fish pieces and shrimp with salt and pepper; sear fish 1–2 minutes per side until opaque but not falling apart, add shrimp and cook 1–2 minutes until pink and just cooked through. Transfer seafood into the simmering Veracruz sauce and gently toss for 1–2 minutes to coat and heat through.
5. Warm the tortillas: heat tortillas directly over a gas flame or in a dry skillet until pliable and slightly charred at the edges; keep wrapped in a clean towel to stay warm.
6. Assemble the tacos: place a spoonful of cabbage slaw on each tortilla, top with pieces of fish and shrimp in Veracruz sauce (with a few olives/capers), add a slice of avocado, a sprinkle of chopped cilantro, and an extra squeeze of lime.
7. Serve: serve immediately with extra lime wedges and hot salsa if desired.