Pan Fried Black Tip Shark Tacos topped with a raspberry beet aioli and served with an avocado pasta salad
I. Shark Marinade and Egg Wash
2 cups milk
1 tbl chili powder
1 tbl minced garlic
¼ cup chopped scallions
¼ cup parsley/basil mix
1 lemon squeezed
In a mixing bowl scramble the egg first then add the rest of the ingredients. Mix all ingredients together then set aside.
1# Black Tip shark loin (skinless)
Cut shark into 2-3oz strips, approx 4”x1” strips
Place shark strips into marinade.
3 cups seafood breader
¼ cup Old Bay
¼ cup Lemon Pepper
1 tbl salt
¼ cup parsley, chopped
In a mixing bowl combine all ingredients and mix thoroughly. Transfer to a flat square container.
Ex: 9”x9” lexan baking pan.
Using a larger frying pan on medium high heat, add ½ cup vegetable oil. Once oil is hot begin cooking. Take marinated strips of shark and coat with dredge and place in pan. Cook 3 ½ minutes and flip. Continue cooking on the other side for 3 ½ minutes. Remove fish from oil and let rest on paper towels.
V. Raspberry Beet Aioli
2 tbl roasted garlic (soft)
2 tbl veggie puree (minced garlic, onions, celery, carrots, and peppers)
1 lemon squeezed
1 oz olive oil
3 oz fresh raspberries
8 oz steamed ready to eat beets, quartered
2 cups mayo
In a blender combine first 5 ingredients and blend until pureed. Add beets and continue blending until beets are pureed into the mix. In a small mixing bowl add mayo to blender ingredients. Fold together with spatula and store in the refrigerator until ready to use.
VI. Avocado Pasta Salad
¼ cup mayo
¼ cup avocado (crushed)
1tbl garlic, minced
1 tsp salt/pepper/garlic powder mix
½ cup tomato salsa, fresh
¼ cup cilantro, chopped
4 cups tri colored Rotini pasta, cooked
1 pinch Romano cheese
In a medium mixing bowl, combine first 6 ingredients and mix thoroughly with a rubber spatula. Add pasta and continue mixing.
Note: Approximately 1 cup of dressing for 4 cups of pasta.
Serve and garnish with Romano cheese.
VII. Taco Set-Up
2, 6” flour tortillas, heated
1 oz avocado, crushed
1 oz diced tomatoes
1 oz shredded cheese (cheddar/Monterey Jack)
2 oz Arugula
Add all ingredients inside tortillas. Place 1 strip of shark into each tacos. Top with dollop of aioli. Serve tacos with avocado pasta. Enjoy.