SEAFOOD TACOS

WINDJAMMERS ON THE PIER

8579 Gulf Blvd

Navarre Beach, Florida

850-710-3239

windjammersonthepier.com

INGREDIENTS:

  • Cotija Cheese
  • 8  Small Flour or Corn tortillas
  • Your favorite Pico de Gallo with Mango

 

FOR SEAFOOD

  • 40  medium sized  Gulf Shrimp, Peeled  and deveined, or 4  filets of fresh  Redfish or Mahi-Mahi
  • Olive oil
  • Cajun seasoning
  • Salt
  • Pepper

 

FOR JALAPEÑO CREMA

  •  ½ cup mayonnaise
  •  1 ½ cups + 6 tbsp sour cream
  •  1 large jalapeño pepper
  •  1 tbsp taco seasoning
  •  1 tbsp cumin
  •  2 tbsp lime juice
  •  ¼ bunch cilantro stemmed

 

FOR ISLAND SLAW

  •  1  pineapple pureed
  •  1 bunch cilantro pureed
  •  2 tbsp onion powder
  •  2 tbsp garlic powder
  •  ¼ cup lime juice
  •  TT Coleslaw Cabbage

Add all of the ingredients of the Jalapeño Crema into a blender and blend it till you get a nice and smooth consistency (finely cutting the jalapeño pepper may make it easier to blend)

 

Grill or pan sear the Gulf Shrimp or Fish, beforehand make sure you add a light coat of olive oil along with salt pepper and some Cajun seasoning.

 

For the Island Slaw, add as much of the Pineapple Slaw Mix as you want to the Coleslaw Cabbage Mix. You can add as much or as little as you want to balance the sweet pineapple with the tart lime with the cabbage coleslaw.

 

Put the flour tortillas on the grill for a couple of seconds, flipping once to make sure they are nice and warm

 

Place a medium layer of the Jalapeño Crema on the tortilla, followed by a sprinkling of the Cotija cheese.

 

Place the Gulf Shrimp or Fish on top of the Cotija cheese and Jalapeño Crema.

Top the Gulf Shrimp or Fish off with the Island Coleslaw and the Pico de Gallo with Mango.

 

Serve with plantain chips and salsa, or your favorite side!

 

NEXT RECIPE: BUFFALO TURKEY DIP

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