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Seafood Tacos with Spicy Tomato Chili Oil
20 minute prep
This Taco recipe offers a classic take on hard shell tacos. However, if you prefer soft tacos, we've included instructions below for that option too. It's worth noting that soft tacos may not hold the juices as well, so keep plenty of napkins handy when serving.
A Brief History of Tacos
Tacos made their debut in America in the early 1900s, originating from Mexico. Designed as a convenient and portable food, tacos were crafted using locally available ingredients. Over time, tacos have undergone various transformations, adapting to different tastes and preferences. This recipe showcases one such evolution, but feel free to experiment with grilled shrimp, buttered lobster, or flaky baked fish for a personalized twist.
When it comes to tacos, the sauce is key to elevating the dish from ordinary to extraordinary. Whether it's a homemade salsa bursting with freshness or a fiery tomato chili oil, these small additions can turn a simple meal into a culinary adventure.
This recipe works with snow crab meat king crab meat, Jonah crab meat and also sautéed shrimp! This recipe makes 20 minutes of prep and 10 minutes of cooking.
Directions
Prepare the spicy chili oil first, as it needs to cook for 10 minutes and then it’s good to let it marinate for 5 minutes before using.
- In a small sauce pot over low heat, combine the avocado oil, shallots, smoked paprika, ground chili, your favorite hot sauce, taco seasoning, diced cherry tomatoes, and the optional star anise. Turn up the heat until it simmers and cook for 10 minutes. Once done, carefully transfer the hot spicy chili oil into a standing blender or smaller blender like a Ninja and pulse until the liquid is smooth. Be careful that the lid is secure before blending.
- Tips for Making Spicy Tomato Chili Oil
- For the Spicy Tomato Chili Oil, you have options. If you've seen those viral chili oil recipes on social media, you can simply pour hot oil (heated to 220°F) over the ingredients and let them infuse in a bowl. Keep in mind, though, that the shallots won't cook much in this method. If you're not a fan of raw onions, consider using thinly sliced green onions instead, as they'll cook faster. Alternatively, follow the stove-top instructions provided below for a more subdued onion/shallot flavor. Also, we omitted garlic from our chili oil due to storage safety concerns. Remember to consume leftover chili oil within a week for optimal freshness.
- Place the snow crab meat in a shallow bowl and spoon some of the spicy chili oil over it. I like to use about ¼ cup. Make sure to add some of the chunks from the oil too. Sprinkle ¼ cup of cilantro and fresh quartered cherry tomatoes over the top as well. Give it a good mix and set aside to let the ingredients seep together.
- Meanwhile preheat the oven to 300F. Place the empty hard taco shells in between the indentation of an upside-down cupcake tray. Place the tacos in the oven to warm up for about 5 minutes.
- When you are ready to assemble, with a pair of tongs or fork, evenly divide up the crabmeat among the four tacos. Drizzle it with a little bit more chili oil. Cover the crab meat with the shredded cheddar cheese and place it back into the warm oven for about 5 minutes or until the cheese has melted to your liking. Dress the tacos with sour cream, guacamole, and sprouts. Serve with lime wedges and more spicy chili oil on the side for drizzling. Make sure to include lots of napkins.
Note for Soft Tacos
If you are making soft tacos, place the tortillas on a sheet pan and in the oven to warm for 5 minutes. To assemble the soft tacos, add a mound of marinated crab meat and cover it with cheddar cheese. Place it back in the oven to melt, this takes about 5 minutes. Remove the tacos and dress with sour cream, guacamole, and sprouts. Roll up and serve with lime wedges, extra spicy chili oil and plenty of napkins.
Ingredients
For the Spicy Tomato Chili Oil:
- 1 cup avocado oil
- ¼ cup sliced shallots
- 1 teaspoon smoked paprika
- 1 teaspoon ground chili
- A few shakes of your favorite hot sauce;
- more to taste if you like it spicy (though add it carefully and gradually)
- 2 teaspoons of your favorite Taco seasoning (store-bought is good)
- 10 cherry tomatoes, quartered or 3/4 cup diced fresh tomatoes
- 1 star anise (I like to use this for flavor; however, this can be omitted)
For the Tacos:
- 2 heaping cups of CrabPlace.com Canadian Opilio Snow Crab Meat, shredded into bite-size pieces (or use king crab, jonah crab meat or chopped sautéed shrimp)
- 4 hard tacos (or you can use soft)
- ¼ cup freshly chopped cilantro, plus more for garnish
- 10 cherry tomatoes, quartered or 3/4 cup diced fresh tomatoes
- ¼ cup shredded cheddar cheese
- ½ cup sour cream
- 1 cup guacamole
- Small handful of salad sprouts
- 1 lime cut into wedges
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