These salmon shrimp taco boats were such a fun idea stemming from never having hard shell tacos at home. Actually, I never buy them at all.. For reasons I can’t even tell you. I always go for soft shelled, maybe because they are a little easier to handle. Or maybe because I hate looking like a messy eater in public, crumbs all over the place.
This blessed day I wanted that crunch! And in the absence of hard shell tacos a new idea was born, taco boats. I’ve sliced and baked tortillas before to use as topping for soups. This was pretty much the same concept. You can make bowls or boats. The idea of boats obviously sounds more fun to me. You can make them whatever shape you want, it’s so fun. Your mold determines the shape you get. It should be an oven safe dish. Some whole wheat flour tortillas were use. Brush with olive oil, sprinkle a pinch of salt and black pepper. Place in you mold, push around the corners so it takes the shape of your mold. Don’t worry about the folds, it add to the eye appeal. Bake at a 350 preheated oven until it shapes up. There! You got yourself a homemade taco boat! or bowl, or cup.
Now this is where you let loose with fillings and toppings. A fun filled and delectable salmon shrimp taco boat topped with a mango chili salsa and lettuce. Mangoes are probably my favorite fruit followed by pineapples. So this simple salsa definitely holds a special quadrant in my heart…. for real! Makes me think of the tropics and my tree climbing days. I’m too scared of heights now to even attempt anything that crazy. Funny how you think you’re untouchable when you’re a child but as an adult you worry about breaking bones. I still remember my uncle’s warnings on the dangers of my little adventures in the orchard as a child. Lets just say he won’t even have to warn me today
We love our seafood in this household. If scallops were not such a wallet drain, they probably would’ve made it on this taco boat. The 18 year balsamic used to marinade the salmon and shrimp was a gift from my mother in law. The dark, rich and sweet notes from the balsamic really complemented the proteins. Sweet and Spicy!
We dug in and I didn’t care about the crumbs. Sweet, spicy and packed with wonderful flavors with each bite. Hope you get to try this salmon shrimp taco boat. Its hearty, flavorful and delicious.
Salmon Shrimp taco boat
Ingredients
Shrimp
- 12 jumbo shrimps peeled and deveined
- 1 Tbsp 18 year balsamic
- 1/2 Tbsp Persian lime olive oil
- pinch of salt/black pepper
Salmon
- 3 salmon fillets ( about an inch thick)
- 1 Tbsp packed miced cilantro
- 1/2 Tbsp Persian lime olive oil (or any olive oil)
- 1 Tbsp 18 year balsamic
- pinch Kosher Salt/Black Pepper/red pepper flakes
Mango Chili Salsa
- 1 cup mango diced
- 1 cup Roma Tomatoes diced
- 1/4 cup chopped green chili
- 1 Tbsp chopped red onions
- 1/4 cup Chopped Cilantro
- juice from one lime
Taco boats
- 4-6 whole wheat flour tortillas
- 2-3 cups chopped lettuce
Instructions
- Rinse shrimp and salmon. Pad dry with kitchen/ paper towel. In separate bowls marinade with listed ingredients for about 20 minutes.
- Meanwhile in a bowl, combine all ingredients for salsa, mix well and season according to taste.
- Preheat oven to 350. With a pastry brush, rub tortillas with with olive oil. Sprinkle some salt and black pepper .Place in a boat shaped bowl (your mold) and press towards the corners. Bake until its crunchy and takes the shape of your bowl.( About 7 minutes)
- Preheat a large cast iron skillet (moderate heat ). Drizzle some olive and grill salmon on each side for about 5 minutes until completely cooked. Grill shrimp on each side for about 3 minutes until cooked.
- Build your taco boats to your liking. I started with chopped lettuce, salsa, shrimp, salmon and more salsa. Add a squeeze of lime juice and enjoy
Notes
- Any sweet dark balsamic should work. Same with olive oil.
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