After 10 days of oppressive heat, the windows are open again in the Gruggen household. We're going to celebrate the cool weather by having dinner on the deck this evening. And this will be no ordinary dinner as I 'm making seafood tacos with lobster, Alaskan king crab and shrimp.
The nice part about these tacos is that you can use whatever seafood strikes your fancy. Shellfish tend to hold up best in the bath of lime juice. Your choice is certainly not limited to the three that I have picked. Choose scallops, squid, langostinos or any firm white fish. Mix and match to your heart's content. This Emeril Lagasse recipe is easy to scale. While it yields 6 to 8 tacos, simply double everything for a larger crowd.
1 pound of assorted, cooked seafood (chilled)
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1 jalapeño pepper, seeded and minced
1/2 cup chopped red onion
1/2 cup fresh lime juice
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
Kosher salt to taste
Fresh ground black pepper to taste
12 fresh flour tortillas
- Combine first nine ingredients in a mixing bowl.
- Mix well, then season with salt and pepper. Mix again.
- Cover and refrigerate for 30 minutes.
- Spoon seafood mixture into tortillas and serve.
Wine pairing: New Zealand Sauvignon Blanc (try Kim Crawford)