SHRIMP AND CRAB TACOS RECIPE RECIPES

Steps:

• Thaw shrimp, if frozen. Peel, devein, and halve lengthwise. In a resealable plastic bag combine the shrimp, flour, paprika, salt, and pepper. Seal bag and toss to coat; set aside.
• In a medium bowl combine the cabbage, mango, green onions, mayonnaise, lime juice, and chipotle chile peppers; stir well. Season to taste with salt; set aside.
• In a large skillet cook garlic in hot olive oil over medium-high heat for 30 seconds or until garlic is golden brown. Stir in the shrimp. Cook and stir for 3 minutes or until shrimp is opaque. Transfer shrimp to a plate. Add the wine and whipping cream to the skillet. Simmer, uncovered, for 3 to 5 minutes or until mixture is thickened. Stir in the shrimp and crab; cook and stir until heated through. Remove from heat; stir in the cilantro.
• To assemble tacos, make eight stacks of two tortillas each. Spoon about 1/4 cup shrimp-crab mixture onto each tortilla stack. Top with some mango-cabbage slaw and avocado. Drizzle with hot sauce, if desired.

Steps:

• In a medium bowl, combine the tomatoes, radishes, red onion, 2 tablespoons of the cilantro and the Sriracha. Season the salsa with salt.
• Light a grill or preheat a grill pan. Grill the jalapeño over moderate heat, turning, until charred all over. Let cool, then discard the charred skin, stem and seeds. Finely chop the jalapeño.
• In another medium bowl, combine the jalapeño, red and yellow bell peppers, olive oil, lime juice, mint and the remaining 2 tablespoons of cilantro. Gently fold in the crabmeat and season with salt.
• Grill the tortillas over high heat until puffed and charred in spots, about 20 seconds per side. Serve the spiced crab with the warm tortillas and salsa.