Feb 16, 20212 min read

3 Versions of Tacos. Grilled Chicken, Shrimp, and Fish with Sweet Corn Relish

Everyone one loves tacos; These 3 versions are simple and delicious . I would make these tacos at my restaurant and they were a big hit! With a simple spice rub and DivineKuizine remoulade sauce takes these tacos to the next level. Serve in warmed tortillas with my sweet corn relish just to die for!

Serves 12

1 cup DivineKuizine Remoulade sauce

2 cups of shredded lettuce

1 cup tomatoes

12 flour tortillas

Chicken -marinate

1/2 pound chicken tenders

1 teaspoon smoke paprika

1 teaspoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon season pepper

1 teaspoon salt

3 tablespoon of olive oil

Combine spices, oil, chicken altogether set aside.

Shrimp-marinate

1/2 pound shrimp clean, deveined, no tails

1 tablespoon Tony Creole seasoning

1 teaspoon season pepper

1 teaspoon McCormick steak seasoning

2 tablespoons olive oil

Tilapia or any white fish

3 tablespoons garlic oil

2 teaspoon pepper

2 teaspoon salt

Heat grill indoor to medium high outdoor heat grill according to out instructions.

Arrange chicken, fish and shrimp on grill grate, and cook fish 3 minutes each side, shrimp 1-2 minutes and chicken 6-8 minutes each side. Dice chicken and fish, oil tortilla on one side and heat on grill about 1 minute or light grill marks.

Sweet Corn Relish

1 can 15oz sweet corn

1/4 cup of chopped red pepper

1/4 cup chopped orange pepper

1/4 cup chopped red onion

2 tablespoon cilantro

1 teaspoon scotch bonnet pepper

1/2 fresh squeeze lime

1 teaspoon salt

1 teaspoon pepper

1 tablespoon DK sugar spice

Chopped all peppers, onion, tomato, and lettuce.

Toast the corn on high heat 2 minutes to get a brown toasted look on corn.

Add salt, pepper, sugar and all vegetables in pan excluding the cilantro sauté until soften on medium high heat about 3-5 minutes. Transfer to bowl mix cilantro in the corn relish set aside to cool.