This recipe is a remake of the best fish tacos I’ve ever eaten. First cooked by our brother and fisherman extraordinaire, Anthony, this recipe may not be an exact replica, but it has been my go-to “fish taco” recipe for at least a dozen years now. The combination of scallops, shrimp and white fish paired with the lightly fried flour tortillas and minimal dressing makes for a really buttery, simple, satisfying flavor. One bite and you’ll be “hooked” too. And, on the off-chance you have leftovers, these ingredients make killer enchiladas!

ANTHONY’S AWESOME SEAFOOD TACOS

½ pound sea scallops, rinsed and drained
½ pound jumbo (21/25) shrimp, rinsed and drained
½ pound cod filet (I’m using rockfish today)
1 tablespoon finely diced garlic
½ teaspoon fresh ground cumin
½ teaspoon fresh ground coriander
zest and juice of one lime
2 tablespoons olive oil
1 tablespoon butter
¼ cup chopped fresh…