Baja Seafood Tacos

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 8 roma tomatoes
• 1/4 medium red onion
• 1/2 cup fresh cilantro
• 2 garlic cloves
• 1 red anaheim chili
• 1 green anaheim chili
• 2 tablespoons lime juice
• 1 cup salsa
• salt and pepper
• 1 head romaine lettuce (or other leaf lettuce)
• 1 lb red snapper fillet
• 1 lb large shrimp
• 1 lb lump crabmeat
• 3 tablespoons olive oil
• 1/4 teaspoon cumin
• 2 garlic cloves
• 1/2 cup dry wine
• 1/2 cup cilantro, chopped
• 1 red anaheim chili
• 1 green anaheim chili
• salt
• pepper
• 12 flour tortillas
• vegetable oil, for frying taco shell

Recipe

• 1 finally chop the tomatoes and onion.
• 2 rinse the cilantro, pat dry, and coarsely chop.
• 3 halve the peppers. remove the seeds and veins and finely chop.
• 4 peel, crush, and finely chop the garlic.
• 5 place all ingredients in a bowl and season with salt and pepper to taste.
• 6 stir in the salsa. taste and adjust seasonings.
• 7 refrigerate until close to serving time.
• 8 thoroughly wash the head of lettuce in a sink full of ice water.
• 9 pat dry and cut into a fine chiffonade. this ribbon-like manner of cutting the lettuce gives the dish a fluffy, light appearance when assembled.
• 10 place the lettuce in a bowl and refrigerate until serving time.
• 11 peel and devein the shrimp.
• 12 check the snapper for bones and remove any you find. cut into large chunky pieces about 2 inches in diameter.
• 13 check the crab for any cartilage but take care not to break up the delicate pieces.
• 14 heat a little olive oil in a 12 inch frying pan over moderately high flame.
• 15 add the fish pieces and shrimp and sauté about 3 minutes, or until it becomes opaque.
• 16 add the cumin, salt and pepper to taste, and garlic.
• 17 add the crabmeat and wine and quickly scrape the bottom of the pan.
• 18 remove from the heat, gently stir in the cilantro and peppers, and set aside while frying the tortillas.
• 19 heat a 1 inch depth of oil in a frying pan.
• 20 quickly brown the tortillas one at a time in the hot oil.
• 21 drain on absorbent paper in a warm place.
• 22 to assemble the dish, place the crisp tortillas on a platter.
• 23 top with a generous mound of the seafood.
• 24 sprinkle with the chiffonade of lettuce and the tomato salsa.
• 25 garnish the platter with sprigs of cilantro, lime slices, and whole anaheim peppers.
• 26 serve immediately.