Happy National Taco Day! In honor of one of our favorite Mexican dishes, we give you a tried and true recipe (and a guest favorite) for Fried Tacos stuffed with tuna, shrimp and scallops topped with chipotle sauce and crème of huitlacoche.

This recipe comes to you straight from Thierry Dufour, award-winning Executive Chef at Secrets Marquis Los Cabos. Enjoy this amazing recipe and have fun celebrating National Taco Day! And, as always, send us photos and reviews if you try this out at home!

Fried Tacos

Ingredients (converted U.S. measurements are approximate):

80 g (1/3 cup) guacamole
300 g (1 1/3 cups) watermelon
50 g (1 3/4 oz) tuna filet
50 g (1 3/4 oz) scallops
50 g (1 3/4 oz) shrimp
100 g (3 1/2 oz) corn tortilla
10 g (6 tbsp.) chipotle chile
2 oz sour cream
2 oz mayonnaise
30 g (1 oz) huitlacoche
10 g (6 tbsp.) coriander
30 g (1 oz) panela cheese
1 piece chile de árbol
1 cherry tomato
10 g (6 tbsp.) plantain leaves
3 dl ( 1 1/3 cups) frying oil
60 g (2 oz) refried beans
30 g (1 oz) butter
salt & pepper to taste

What to do:

Cook the fish, cut in squares and put into buttered pan. Roll the tacos with the tortillas and the fish and seafood preparation and fry in hot oil. Mix mayonnaise, chipotle chile and sour cream. Mix huitlacoche with cream and blend. Season both sauces with salt & pepper. Slice watermelon and remove the skin. Place the watermelon on a plate and top with plantain leaves, add the beans and guacamole to the top. Place the tacos over the beans and guacamole and add both sauces. Finish the decoration with coriander and cubes of panela cheese at the chef’s delight.