With Halloween starring us down like a creepy, squirrel-bitten jack-o-lantern, it seemed time to acknowledge that, yes, we’ll need more than a few bags of Snickers and Kit-Kats to adequately entertain on the upcoming holiday weekend.
So whether you’re on the hook to cook before the doorbell starts ringing on Friday night or whether you want to spice things up for grown-up revelers – or maybe you just need an easy option for Monday’s game that doesn’t include pizza and hot wings – well, not to worry. These recipes for shrimp or fish tacos make it easy to cook up a little something that’s quick, tasty and customizable – with a little local flair for good measure.
Not sure about your sauteeing skills? Cooking shrimp in a bloody mary mix (we like the new Wilks & Wilson
version) or in your favorite salsa adds big flavor with very little effort. Plus, you can use the rest of the mixer to make your own Halloween-inspired cocktails.
Bloody Good Shrimp Tacos
Serves 4 to 6
1 ½ pound fresh shrimp, wild caught or locally farmed, peeled and deveined
½ to 1 cup bloody mary mix (such as Wilks & Wilson brand) or salsa
Indiana sweet corn salsa (recipe follows)
Chopped avocado, if desired, for garnish
Preheat oven to 350 degrees. Wrap tortillas in aluminum foil and heat in oven for 5 minutes.
Heat bloody mary mix or salsa in a skillet over medium heat. Add shrimp, bring to a simmer and cook, stirring, for about 3 minutes, just until shrimp are opaque and cooked through.
Serve shrimp on heated tortillas topped with Indiana sweet corn salsa (recipe follows) and garnish with chopped avocado, if desired.
Indiana Sweet Corn Salsa
Serves 4 to 6
2 (16-ounce) packages Husk brand frozen Indiana sweet corn, thawed
1 cup diced red onion
1 (14.5-ounce) can petite diced tomatoes, drained
About ½ cup chopped cilantro, or to taste
Salt and chili-lime seasoning to taste
In a large bowl, stir together thawed sweet corn with diced onion, petite diced tomatoes and cilantro. Season with salt and chili-lime seasoning to taste. (Any leftovers can be stirred together with a can of drained black beans, served as a side dish or as a dip with chips.)
Easy Fish Tacos with Chipotle Slaw
Serves 4 to 6
1/2 cup mayonnaise
1 teaspoon adobo sauce (or more to taste) from canned chipotle chiles
2 cups thinly sliced red cabbage
3 tablespoons olive oil
Juice of ½ lime
1 ½ pound fish filets (such as tilapia)
1 ½ to 2 cups panko bread crumbs
¼ teaspoon ancho chili powder (or to taste)
½ teaspoon salt
½ teaspoon chili-lime seasoning, such as Klass brand (available at international supermarkets)
Packaged corn tortillas
Salsa verde, chopped cilantro and other toppings as desired
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray foil lightly with cooking spray.
Whisk together mayonnaise and adobo sauce, adding more sauce for a spicier slaw (include a chopped chipotle chile for even more spice). Add chipotle mayonnaise to sliced cabbage, stirring well to coat. Refrigerate.
Whisk together olive oil and lime juice in a medium bowl. Cut filets into 2-inch pieces and place in olive oil mixture, tossing to coat. Set aside.
In another bowl, stir together the panko bread crumbs with the ancho chile powder, salt and chili-lime seasoning. Dip pieces of fish into bread crumbs, pressing to coat. Place on prepared baking sheet.
Spray with cooking spray, sprinkle with salt and bake in 400-degree oven 8 to 10 minutes until fish is lightly brown and flakes easily.
During the last 5 minutes of baking time, wrap tortillas in foil and place in oven to heat
To serve, place fish on heated tortillas and top with a spoonful of slaw; garnish with salsa verde and chopped cilantro, if desired.
Jolene Ketzenberger covers local food at EatDrinkIndy.com. Follow her on Twitter @JKetzenberger.