Birria tacos move over! These Infused 🍃 Seafood Boil Tacos are going to blow you away! Check out this recipe created by yours truly! Link in social media bios to order my seasoning. Also be sure to check out Simply High Extracts Olive Oils and Vegan CBD Butters! It’s great for frying, sautéing, baking etc. Recipe below for these tacos👇🏾👇🏾

Infused Seafood Boil Tacos:
Shrimp
Crab
2 Sticks of Butter
1/3 Cup Simply High Extracts Infused Olive Oil
1/2 Cup of Onions, diced
2 Tablespoons of Shallots, diced
3 Tablespoons of Fresh Garlic, minced
2 Tablespoons of Cayenne Pepper
1 teaspoon of Chicken Bouillon Flavoring
1 Tablespoon Cajun Seasoning
2 Tablespoons of Lemon Pepper
2 Tablespoons of Paprika
2 Tablespoons of Old Bay
1 Packet of Sazon
1 Lemon, juiced
1 Tablespoon of Sweet Chili
1 teaspoon of Crushed Red Pepper
2 Tablespoons of Chef Nellie’s Anytime Seasoning
2 Cups of Chicken Broth
Corn Tortillas

Toppings:
Queso Cheese
Red Potatoes, diced small
Corn Salsa (corn, red pepper, cilantro and lime)
Cilantro

Heat a sauce pan medium heat. Combine butter, olive oil, onion, shallots and garlic in the pan. Sauté until the veggies are translucent. Add all the remaining seasonings to butter mixture and stir. Then pour in chicken broth into the mixture. Bring to a boil, reduce to a simmer. Add potatoes and the shrimp (with the shells on) in the butter sauce. 6-8 minutes for the shrimp and 10 minutes for potatoes. Set shrimp aside to cool. Start peeling the crab from the shells then add 1 small ladle of butter sauce to the crab in a bowl. Strain the butter sauce but keep the veggies for later use. Heat 2 tablespoons of Simply High Extracts olive oil in a skillet. Cook the tortillas for 30 seconds on each side to crisp them. Dip tortillas in butter sauce and return back to the skillet. Tip the tortilla with cheese, potatoes, salsa, and meat. Fold the tacos over and make sure they’re cooked evenly on both sides. Add the strained butter sauce and reserved veggies to a small bowl for dipping the tacos in and enjoy!

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