Bright shrimp and tilapia flavor is given by lime juice marinade and fresh herbs. The filling goes well with crispy spicy cabbage salad. Since tilapia fillets are thicker on one side, it’s hard to cook evenly. Here it is cut by the central seam so that the two parts can be separately fried on гриле. 
Time: 10min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Marinade
- 700 gr. tilapia fillet
- 700 gr. large shrimp, peel, remove tails
- 1/2 tbsp. lime juice (about 5 limes)
- 1/3 Art. olive oil
- 1/3 Art. fresh marjoram leaves
- 1.25 Art. fresh cilantro leaves
- 1/4 tsp crushed red pepper flakes
- 1 small clove of garlic
- 1 tbsp. l vegetable oil plus grill lubrication
Salad
- 4 tbsp. finely chopped white cabbage (about 1/2 average head of cabbage)
- 1/2 tbsp. sour cream
- 3 tbsp. l pickled jalapenos, chopped, plus 1 tbsp. l marinade
Tacos
- 24 soft corn tortillas
- 4 stalks of green onions, finely chop white and green parts (about 3/4 Art.)
- 4 large radishes, finely chopped (about 3/4 tbsp.)
- 2 tbsp. cooked pico de gallo sauce or fresh salsa
Recipes with similar ingredients: tilapia, shrimp, cabbage white, jalapeno peppers, radishes, pico de gallo sauce, marjoram, lime juice, tortilla, sour cream
Recipe preparation:
- Marinade. In a small food processor or blender mix until smooth lime juice, olive oil, marjoram, cilantro, flakes of red pepper, a clove of garlic and 1/2 tsp. salt. Cut each tilapia fillet in half along the seam, separating the thick part from thinner. Put the fish and shrimp in a large bag with clasp and add the marinade. Stir to coat, fasten and refrigerate for 1 hour.
- Salad. In a large bowl, mix the cabbage with 1/2 tsp. salt and leave at room temperature for 30 min. so that it softened a bit. In another large bowl, mix the sour cream, jalapenos and peppers marinade. Add cabbage here and mix. Season with black pepper, cover and set aside.
- Light the grill to a moderate high heat. Arrange tilapia and shrimp on a baking sheet with sides, sprinkle 1/2 tsp. salt and steam a pinch of pepper. Lubricate the fillet 1 tbsp. l vegetable oil. Slightly oil the grill grate.
- Tacos. Wrap the tortilla in foil and lay on the edge hot grill while frying fish and shrimp. tilapia, starting with thicker parts: 4 min. for thick and 3 min. for thinner ones. Using a spatula, separate the fish from the grill and gently flip. Fry for another 2-3 minutes until cooked.
- Fry the shrimp for 2-3 minutes, turning in the middle of cooking, until they lose transparency. Serve with tortilla, salad, green onions, radishes and salsa.
