Recipe sponsored by HEB.In Chile, Fall begins, while here in Houston we enjoy some beautiful Spring days and what better way to inaugurate the grilling season with some delicious grilled seafood tacos.
Again I have been inspired by the Primo Picks HEB magazine with its highlights of the month. HEB is a supermarket that I love and even more now that I am only 3 blocks away (lucky me!). I went there to buy some fun things for the grill. I had already seen the Himalayan Salt Cooking Slab in the magazine and was very intrigued. At home, we eat a lot of seafood and fish and they are not easy to make on the grill, so I thought this would be the perfect solution and I was right. The shrimp were cooked perfectly in 2 minutes and the scallops also. We’ll soon try a salmon on it.
I bought tortillas that I know are perfect on the grill, a rich Pico de gallo with mango, Mexican queso fresco, cilantro and we were ready for grilled seafood tacos. Serve with some delicious corn on the cob seasoned with Tin Star Foods Brown Butter Ghee (made in Austin), they were fabulous and so easy.
And for those who do not eat Pico de gallo I made an aluminum pocket with onions and peppers, remember to season and add oil before wrapping. So there was the option of grilled seafood fajitas.
We were lucky and the afternoon was perfect. The breeze on the terrace and the view always help. I’m already imagining when my tomatoes rippen and I can even make my salad right there.
One thing that comes hand in hand with living in a 4 story house. The kitchen is in the second and the terrace with the grill in the 4th, is getting very organized very fast. I put everything in my baking tray and I save a lot of trips back and forth.
I hope you are encouraged to give new functions to your grill and get the Salt slab, 100% recommended. For more inspiration visit HEB Grilling Guide website. It’s full of recipes, how-to and desserts, yes!
Do you like metal animals? The day I went to buy the ingredients for this recipe, I saw these metal goats (they are made by recycling the oil drums and I could not resist them). I have my little farm on the terrace between my vegetables and the goats. We named them Angelica, Eliza, and Peggy for Hamilton the musical. I’m in love! The flowers were also a last minute addition 🙂
You may also be interested in this recipe: Shrimp skewers
Grilled seafood tacos
For 4 people
- 1 bag of Texas Grow Shrimp (1 pound)
- 1/2 pound of scallops
- 2 tablespoons Brown Butter Ghee
- 1 teaspoon ground Ancho chile, use chipotle if you like it spicy
- 1/4 teaspoon cumin
- 8 tortillas, your choice, I used Mixta
- Pico de gallo with mango
- 1/4 cup crumbled queso fresco
- 1 Himalayan Salt Cooking Slab
- Texas Tough HEB Aluminum foil
- Heat the salt slab according to the manufacturer’s instructions.
- Clean the shrimp by cutting the shell over with a knife and remove the thread that goes from the head to the tail of the shrimp, and the whole shell.
- Mix the ghee with the Ancho and cumin, stir.
- Place the shrimp and scallops on the slab. Brush with ghee paste. Flip the shrimp past 1 minute or when it looks pink. For the scallops cook 2 minutes per side for the medium size. If they are bigger 3 minutes per side.
- Heat the tortillas on the grill. Cut pieces of foil.
- Place the tortilla on the foil, place the shrimp and cooked scallops, a tablespoon of pico de gallo with mango, queso fresco, and cilantro.
- Serve immediately or keep warm.
Note: If you are making Elotes or corn, they take longer, like the onion and green pepper package, so start cooking them while you are still heating the salt slab.