Sometimes cravings are born.

Other times, cravings are made.

Discussion regarding what should be prepared for Wednesday Date Night at Blue House remained fruitless until the Bearded One and I separately learned from the internet that October 4^th now exists as National Taco Day.

As such, we gave in to our penchant for Tex-Mex flavors (including chips and salsa, the most romantic snack in the world) and chose to indulge in the limitless possibilities of tacos.

Great tacos do not require a recipe but instead require a will to assemble.

The following puts a fun pescetarian spin on tacos, but of course all toppings can be substituted, removed, or ignored.

In cooking the shrimp we added a dash of tequila, which resulted in a festive cheers in honor of National Taco Day reminding me that tequila by itself tastes really gross.

That said, we ended up with stellar tacos. So get creative and fall in love with your taco creation!

Seafood Tacos

1 Bell Pepper, Sliced into Strips (any color)
½ Vidalia Onion, Sliced into Strips
1-2 Cloves Garlic, Minced
2-3 Serrano Peppers, Sliced into Coins
1 lb. Shrimp
1 Small Tuna Steak
1 Cup Shredded White Cheddar Cheese
1 Avocado, Sliced & Drizzled with lemon
8 oz. Tequila (give or take) + long lighter
Flour Tortillas
Fresh Spinach
Fresh Cilantro (optional)
Olive Oil
Salt & Pepper
Cumin
Smoked Paprika
Favorite Chips & Salsa!

• Drizzle 1-2 Tbs. olive oil in a large cast iron skillet and place on high heat
• Add the sliced bell pepper and sauté for a few minutes before tossing in the onion
• Continue to cook, moving around in the pan until the veggies become tender and the edges start to brown
• Add the serrano peppers followed by half of the minced garlic and cook for another minute or two – I recommend turning the fan above the oven before adding the serrano peppers as they might cause some coughing. You can also opt not to cook them at all and keep them as a fresh topping option!
• Remove the cooked peppers and onions, place in a bowl and keep covered til ready to serve
• Drizzle a tad more olive oil and add the spinach to the pan and stir til it is completely wilted, remove from the skillet and set aside

• Repeat the olive oil drizzle then add the shrimp to the pan
• Sprinkle a little salt, pepper, smoked paprika, and cumin on top
• Toss in the remaining garlic and sauté for a minute
• Pour in the tequila, give the pan a shake then hover the end of the lighter just above the shrimp and light them
• A bright flame will arise and then quickly die down as you shake the pan
• DO NOT light your eyebrows on fire or burn down your house
• Tear some fresh cilantro onto the shrimp and place in a bowl

• Lastly, season the tuna on all sides with the same seasoning
• Add more olive oil to the pan then place the tuna into the hot oil and commence searing on all sides to the desired doneness – we like rare at Blue House
• Allow the tuna to rest before slicing

Now simply assemble the tacos!

We like to place all of the ingredients on our coffee table and build them at our leisure while watching whatever show or movie has us feeling excited. It is also fun to switch over to chips and salsa and create individual bites out of those.

I did one shrimp and one tuna, but again, the possibilities are endless!