Firecracker Shrimp Roll With Crab Aioli - A Fourth Of July Po'boy

This isn’t the first time I’ve gotten a video idea from Diners, Drive-Ins and Dives, but it is the first time I can’t seem to figure out which restaurant it came from. I wasn’t paying close attention, and just caught the end of the segment, but I do know they didn’t call it a firecracker shrimp roll with crab aioli, but rather a shrimp po’boy with crab mayo; just in case that helps someone I.D. this.

I decided to do an extra spicy version, and give it a 4th of July-friendly name, but the soul of the sandwich is the same, and features an insanely great combination of hot, crunchy shrimp, and cold crabby mayo. This was one of the best things I’ve had in a long time, and that’s after eating it barely warm, which is not recommended. For best results, be sure to enjoy this just as soon as it’s safe to eat, in all its crunchy glory.

The amounts below will make four giant portions, which you could easily stretch into six, but I’m a big fan of the time-honored po’boy sandwich tradition of overfilling. I remember eating a fried oyster po’boy in New Orleans one time, and being almost full by the time I’d eaten enough off the top to close the bun. Good times. But no matter how generous you decide to be, I really do hope you give this amazing firecracker shrimp roll a try soon. Enjoy!

Ingredients for 4 Firecracker Shrimp Rolls with Crab Aioli:

canola oil for pan frying

4 soft sandwich rolls, split and toasted

2 cups thinly sliced romaine lettuce

2 pounds raw, peeled, and deveined shrimp

For the soak:

1 cup buttermilk

2 teaspoon hot sauce

1 teaspoon chipotle pepper

2 teaspoons cayenne

1 teaspoon freshly ground black pepper

2 teaspoon kosher salt

For the breading:

1 cup all-purpose flour

1/3 cup corn meal

2 teaspoon paprika

2 teaspoons kosher salt

For the crab aioli:

1 cup mayonnaise

1 cup lump crabmeat

2 cloves finely crushed garlic

1/4 teaspoon Worcestershire sauce

1 teaspoon fresh lemon juice

1 tablespoon freshly chopped tarragon

salt and cayenne to taste

Easy Fish Taco Recipe (With Best Fish Taco Sauce)

Taco Tuesdays are fun with this Easy Fish Taco Recipe,served with Best Fish Taco Sauce! The fish is cooked with spices and served in a warm taco shell with Pineapple Jalapeno Salsa and best Honey Chili Sauce!

Dinner/ Lunch is so good and easy to fix with these Easy Fish Taco Recipe,served in a warm tortilla /corn taco,slaw of your choice or this Pineapple Jalapeno Salsa and top with best fish taco sauce(Honey Chili Sauce Recipe).

These are the best fish tacos you can make and enjoy with your family or friends with very easy steps to follow.

The fish taco sauce recipe is very good,so easy with basic ingredients and so delicious. You are going to simply love this sauce and use it on most of your dishes as topping.

I have used this taco sauce recipe to serve with my Crispy Chicken Tacos along with Chipotle Creama served with the Baja Fish Tacos Recipe.

You can also check the Pinterest Pin of Baja Fish Taco , it's getting lot of response from people and they are loving it! You can save this recipe by pinning it.

Also to check out more slaw and sauce recipe do check out this Pinterest Pin of Bang Bang Shrimp Taco too.

Taco Tuesdays are fun with this Easy Fish Taco Recipe Easy Fish Taco Recipe (with Best Fish Taco Sauce)

What goes good with fish tacos?

Since the easy fish taco with pineapple salsa is the best and complete meal in itself but you can still serve with rice.

Also you can serve these tacos with simple Tomato Soup or even buttery and spicy Cajun Grilled Street Corn .

What kind of fish should I use for fish tacos?

The best fish to be used for any fish tacos should be firm,flaky and white fish.

You can use from mahi mahi,cod,tilapia,flounder,grouper to any fish you find close to you which is firm and flaky.

What are good toppings to put on fish tacos?

There are lot of choice that you can use as toppings on fish tacos.

Few of them are:

Cabbage Slaw (I have used this in Baja Fish Taco recipe)

Pico De Gallo (Recipe of this is shared in Baja Fish Taco recipe)

Pineapple Jalapeno Salsa

Cotija Cheese

Lemon Wedges

Avocado Sliced

Chipotle Cream Sauce (Recipe is mentioned in Baja Fish Taco)

Cilantro Lime Cream (Recipe is mentioned in Shredded Chicken Taco)

Cabbage Carrot Slaw (Mentioned in Bang Bang Shrimp Taco)

Sweet Chili-Sriracha Sauce (Mentioned in Bang Bang Shrimp Taco recipe)

Pickled Pineapple

How to make the best fish taco sauce?

The sauce recipe that I have used in this easy recipe of fish tacos is really very easy to put together and soooooo goood!

I literally licked the bowl after we finished our tacos and just finished leftover sauce,it was that good!

To make this Honey Chili Sauce,you need to mix the honey,sriracha,onion and garlic powder,cumin,chili powder and tomato ketchup with a dash of salt. That's it! It's that easy!

How to make the best Fish Tacos?

Firstly clean and and dry the fish pieces completely.

Next marinate the fish pieces with the spices mentioned and coat the fish very well with spices.

Either keep the fish aside or cook the fish directly.

Heat a grilling pan or a cast iron skillet or a regular skillet.

Brush with little oil or cooking spray.

Arrange the fish pieces on the pan and cook them until done.

Here do not turn the fish often as that might break the fish and make everything messy.

Once fish is blackened and cooked well,take it off the heat.

Let it cool a little and then shred it or make pieces as per choice.

Next make the honey chili fish taco sauce.

To make this sauce,you need to simply mix in a bowl all the ingredients mentioned and you will have an amazing sauce that goes well with wraps,taco,rolls,burgers and even in sandwiches.

Next warm the tortilla/taco shell and arrange the fish then next place the pineapple salsa and finally add the sauce.

Enjoy when its slightly hot!

Easy Fish Taco Recipe (with Best Fish Taco Sauce)

By Savory Bites Recipes
Published 05/23/2019

Ingredients

4 or more,White Fish fillets/pieces,without skin,1 Inch thick

1/4 tsp Salt

1/4 tsp Sugar

1/4 tsp Smoked Paprika

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbsp Vegetable Oil

1 Tbsp Lime Juice

1/2 tsp Cayenne Pepper

1/2 tsp Cumin Powder

For Topping:

Pineapple Jalapeno Salsa

Lime Wedges

For Fish Taco Sauce / Honey Chili Sauce:

1/4 Cup honey

1/8 tsp Salt

1/2 Tbsp Sriracha Chili Hot Sauce

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Cumin Powder

1/8 tsp Red Chili Powder

1/2 Tbsp Tomato Ketchup

Additional:

6, 6" Soft Corn Tortillas

FollowSavoryBites

Instructions

Wash and dry the fish fillets.
Apply the spices along with oil to the fish fillets.

Either use the fish immediately or leave it aside to infuse the flavors more.

On a skillet / cast iron pan,add little more oil or spray with cooking spray and arrange the fish pieces to cook till blackened.

Cook the fish well and keep it side to cool off.
Once cooled make pieces or shred it.

In a mixing bowl add the ingredients for sauce and mix well.Keep this sauce aside.

Warm the tortilla,place the fish pieces,pineapple salsa and finally sauce.
Serve while its warm.

Yield: 6 Servings
Prep Time: 00:20:00 mins.

Cook time: 00:10:00 mins.
Total time: 30 mins.
Tags: mexican food,taco recipe,fish taco,fish taco sauce

Recipe Notes:

More you will keep the fish marinated the better flavors you will be able to experience.
The sauce is very easy to put together and does not need cooking time.
You can refrigerate the sauce for few days.It still remains amazing.
Salsa should be very fresh otherwise it will be leaving juices and will get the taco soggy.