IT'S TACO TUESDAY! I have to admit I have become a little obsessed with tacos lately. I look at everything and wonder would that make a good taco? I have always loved them but when I found a YouTube channel called Aim'em and Claim'em Smokers doing Taco Tuesdays; I started having them every week. You have to check out James' channel it not only delivers a delicious taco every Tuesday. He is also a very experienced BBQ fanatic. He shares all his tips and techniques for grilling, barbecue and smoking. He has also graciously made his version of two of my tacos on video to share with his subscribers. Go check him out!
Okay now for another delicious taco! This taco gets it inspiration from a meal dear sister had at a local restaurant called The Oyster Bar & Grille. The restaurant is so good! It is sort of an island or coastal twist on Mexican food. Check them out too! They grille all their delicious food with Mesquite. She had Mesquite grilled tuna and buttered grilled veggies with fresh pico. Now doesn't that sound like it would make a great taco meal? It does, oh boy it does! I used a smoking tray you can buy at the store to get that Mesquite flavor. It is so easy you unwrap it and toss it on the grill. The wood chips inside start to smoke and they impart delicious flavor to whatever you are grilling. I grilled zucchini, squash and a red poblano as a side. I grilled both shrimp and tuna for the tacos. I also made a spiced butter to bathe everything in. Many Mexican restaurants serve a spiced butter with their grilled meats. It was amazing! The Mesquite smoke and the butter has to be my favorite part of this recipe. The veggies and shrimp seemed to absorb the most smoke. The butter is flavored with chicken bouillon, garlic and wine! It was great with everything including the pico. Such a great combo. I can't wait to try these tacos with beef or chicken too. That butter and Mesquite are too good not to give it a try. I will caution, do not marinate the tuna and shrimp for more than the time it takes to heat the grill. The lime juice will start to cook them. Check out the photos below you can see the tuna changing color just after 10 minutes. I hope you will give these tacos a try. I loved telling you about them just as much as eating them.
Okay now for another delicious taco! This taco gets it inspiration from a meal dear sister had at a local restaurant called The Oyster Bar & Grille. The restaurant is so good! It is sort of an island or coastal twist on Mexican food. Check them out too! They grille all their delicious food with Mesquite. She had Mesquite grilled tuna and buttered grilled veggies with fresh pico. Now doesn't that sound like it would make a great taco meal? It does, oh boy it does! I used a smoking tray you can buy at the store to get that Mesquite flavor. It is so easy you unwrap it and toss it on the grill. The wood chips inside start to smoke and they impart delicious flavor to whatever you are grilling. I grilled zucchini, squash and a red poblano as a side. I grilled both shrimp and tuna for the tacos. I also made a spiced butter to bathe everything in. Many Mexican restaurants serve a spiced butter with their grilled meats. It was amazing! The Mesquite smoke and the butter has to be my favorite part of this recipe. The veggies and shrimp seemed to absorb the most smoke. The butter is flavored with chicken bouillon, garlic and wine! It was great with everything including the pico. Such a great combo. I can't wait to try these tacos with beef or chicken too. That butter and Mesquite are too good not to give it a try. I will caution, do not marinate the tuna and shrimp for more than the time it takes to heat the grill. The lime juice will start to cook them. Check out the photos below you can see the tuna changing color just after 10 minutes. I hope you will give these tacos a try. I loved telling you about them just as much as eating them.
Mesquite
Grilled Tacos
Serves 2
Ingredients
12 shrimp,
peeled and deveined
1 tuna filet
Juice of 1/2
of a lime
Drizzle of Olive
oil
Several
dashes of Maggi Seasoning Sauce
Spiced Salt (or salt, black pepper and red pepper flakes)
Mesquite
Smoker Tray
2 wooden
skewers, soaked
4 small flour
tortillas
Spiced Butter (recipe below)
Directions
Place skewers
to soak for 20 minutes.
Pre-heat grill on high for 10 minutes. Place smoker tray on grill while
pre-heating.
Drizzle
shrimp and tuna filet with olive oil, lime juice and maggi seasoning. Turn to
coat with marinade. Season both side of tuna and shrimp with spiced salt and
set aside. Just before grilling thread shrimp on skewers.
Grill
shrimp and tuna for 2 minutes each side for a total of 4 minutes. The tuna will
be medium rare, if you prefer it medium or well adjust cooking time. Remove
from grill and rest while warming the tortillas. Top or brush with spiced
butter.
Place
a skillet on high heat, when hot warm the tortillas on both sides until warm
and blistered.
To
serve place grilled shrimp or tuna in a warm flour tortilla. Top with Pico de
Gallo and serve with a ramekin of melted spiced butter.
 |
| Do not over marinate the tuna and shrimp! Ten minutes is just right. |
Spiced
Butter
Ingredients
1/2
cup butter with canola spread
1
tsp. chicken bouillon granules (Knorr)
1
clove (1/2 tsp.) garlic, minced
1/16
tsp. black pepper
1/16
tsp. red pepper flakes
4
leaves cilantro, minced
1/4
cup white wine (Chardonnay)
Directions
Linking to:
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Lazy Gastronome: Taco Tuesday Link Party
Oh man!! I haven't had a good shrimp taco since we last went to Mexico - MANY years ago! Thanks for sharing on Taco Tuesday!!
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