Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Taste the dish before adding extra salt — cheese, broth, and cured meats already contribute saltiness.
- Use fresh herbs rather than dried when the recipe specifies them for the most vibrant flavor.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tangy Shrimp Tacos
Tangy Shrimp Tacos — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Pour the lemon juice over the shrimp. Let it stay for 10 minutes.
- In a bowl, combine the cumin, chili powder, ground black pepper, garlic powder, and salt. Mix well.
- Combine the spice mixture and shrimp. Gently toss to coat and then let it stay for 30 minutes.
- Heat a nonstick frying pan. Apply a little cooking oil spray.
- Once the pan is hot, put enough shrimp in the pan and then cook each side in medium to high heat for 3 to 4 minutes. Note: do not overcook the shrimp.
- Remove the shrimp and place in a clean plate.
- Meanwhile, heat a grill pan. Warm the flour tortillas by placing it on the grill pan for 40 seconds.
- Place the warm tortilla in a plate and then start to assemble the shrimp tacos. You can start by arranging the cubed tomatoes and chopped cilantro followed by the shrimp. Add some guacamole and top with sour cream. you can even add hot sauce if you want.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Taste the dish before adding extra salt — cheese, broth, and cured meats already contribute saltiness.
- Use fresh herbs rather than dried when the recipe specifies them for the most vibrant flavor.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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