Shrimp and Scallop Tacos
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INGREDIENTS 2 to 3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 poblano pepper, seeded and thinly chopped
2 to 3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon anise seed
Salt and black pepper
2 tablespoons white wine
2 tablespoons chicken broth
3/4 pound medium shrimp, shelled and deveined
1/3 pound large scallops, halved or quartered
1/4 cup fresh cilantro, chopped
Juice of 1 lime
8 flour tortillas, 8-inch
2 limes, cut into wedges
Fresh cilantro leavesHeat the olive oil in a large skillet over medium heat. Add the onion, poblano pepper, garlic, basil, oregano, and anise seed. Season the mixture with salt and pepper. Cook for 5 to 8 minutes, stirring occasionally, until the vegetables are tender.
Stir the white wine and chicken broth into the mixture. Add the shrimp and scallops and cook for 2 to 3 minutes more. Stir in the cilantro and lime juice. Season with additional salt and pepper, if desired.
To serve, warm the tortillas. Spoon some of the seafood mixture onto each tortilla, fold in half and garnish with lime wedges and cilantro sprigs.
Makes 4 servings