A traditional Mexican dish with a seafood twist: shark-filled folded tacos. Serve with sour cream, salsa, guacamole, lettuce that has been cut, and chopped tomatoes. Enjoy!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 6 |
| Yield: | 1 dozen |
Ingredients
- 1 pound shark fillets
- 12 (6 inch) corn tortillas
- ¼ cup canola oil
- ¼ cup lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Cajun seasoning
- 1 cup shredded Cheddar cheese
- 2 quarts vegetable oil for frying
Instructions
- Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
- Warm tortillas in a microwave to make them pliable.
- Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
- Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
- Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
- Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 643 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 295 mg |
| Sugars | 1 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Really awesome! I used the fish we caught recently at a local lake & some ocean perch instead of shark. Great recipe. Be sure to heat the corn tortillas well or they fall apart when trying to wrap them.
They were awesome,We are always looking for new shark recipes. We love this one!Even my 4 year old did! We liked them dipped in ranch dressing, and ranch dressing mixed with some hot sauce!
I marinated the fish in different salsas, Mango,cranberry and limes for summertime and in the winter added peppers and squashes. It’s a good way to get the kids to eat them without them knowing! 2 year old approved!
this recipe was very good. the marinade was perfect. i used rockfish instead of shark, but i’m guessing any firm whitefish would work. i paired this recipe with a ten minute enchilada sauce. i skipped the frying and went straight to a baking dish, smothered with the enchilada sauce, and topped it with cheese at the very end. very good flavors
I used Tilapia in the recipe, it was a boring taste.
YUMMY! This is the 2nd time I used shark, and these were much better than the first time I tried. I will be making these again.
Okay, these were very tasty, when all is said and done. However, they were a pain to prepare. If you have the time and patience, go for it.
What a fun recipe! Very tasty with guacamole and sour cream. The taste of shark is very mellow and refreshing.
Excellent recipe!!! I was skeptical about fish inside a taco shell but it turned out great.
This was really yummy! As shark isn’t too available here, I used salmon instead and added in chopped green onions before cooking. As I don’t have a deep fryer (and prefer not to fry), I skipped that step and just baked them for about 15 minutes(until edges were brown and crispy) – worked perfectly and was still absolutely delicious. Thanks Diana!
Very good! I did kind of run with it, though. I substituted tofu for fish and tried to “mexi-up” the seasonings, using lime juice instead of lemon, olive oil instead of canola, and cumin and chili powder instead of cajun seasonings.
this taco had an interesting combination of ingredients but the taste was simply delicious
Ummm Ummm Good! Really easy.
OLA`…Just what I have been searching for! Great! I love Seafood Enchiladas and this hit the spot…..We use orange ruffy, it was wonderful!