These Fish and Shrimp Tacos with Mango and Pineapple are so exquisite that we could not eat just one! Everyone at home had to have seconds (and some had even more.)

A Mexican friend gave me the recipe to share in my blog, so I will go straight to the point. Here it is. 🙂

To read this recipe in Spanish click here.

Recipe

Ingredients: Fish (I used tilapia), shrimp, lemon or lime, (1) avocado, shredded cabbage, shredded lettuce, 1 tomato, 1/2 red onion, 1 beer, cornmeal, flour, Panko, 1 pineapple, 1 mango, flour and corn tortillas, red or green salsas, “crema” (Mexican cream), cilantro (optional.)

1. Start by cleaning the fish and the shrimp very well, making sure shrimp is deveined and without the shell.

The shrimp and the fish will be breaded next. Dip the shrimp and fish in beer. Season the beer with salt and pepper (adding the amount of your preference but 1 tsp of salt and 1 tsp of pepper worked fine for me.) Use the beer of your preference. They all do a great job! 🙂

Next  I used cornmeal for texture on some. Then I divided the rest in two batches for fun. One was breaded with Panko and the other with regular flour (simply to experiment.) 🙂

From here to the frying pan…

Get them out when they turn brown on both sides. Set them on paper towels or napkins to remove excess oil.

Repeat the above same process for the fish.

Cut all the rest of the ingredients in small chunks and place them in a large tray or in separate bowl each.

Heat up the tortillas so they are warm before getting them to the table. Assemble the taco by adding the ingredients and topping it with salsa and crema.

These Fish and Shrimp Tacos with Pineapple and Mango became our favorite recipe at home! 🙂