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How to Make the Summer Beach Tacos from Wyndham Grand Clearwater Beach

Breathe new, colorful life into this beloved meal.

July 30, 2020
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tacos
Everyone who loves tacos can always learn a new recipe or three. Wyndham Grand Clearwater Beach

If there’s one thing that makes the Wyndham Grand Clearwater Beach so great, it’s the location. There’s no denying that being so close to one of the best beaches in the U.S. enhances any vacation experience. But anyone who has stayed at this resort and enjoyed the classic Florida getaway knows that there’s way more to this place than just the beach, and if there’s one element that really keeps people coming back year after year, it’s the food.

Whether enjoying fresh seafood and Asian-fusion cuisine with the stunning views at Ocean Hai or just grabbing cocktails and snacks from Dock’s Pool Bar & Grille, guests will surely choose a new favorite menu item each day, even if they’re mixing in meals at the area’s most popular restaurants. One meal recommendation that comes directly from the resort’s culinary team is the Summer Beach Tacos, which can now be enjoyed in the comfort of your own home, even if you don’t have one of the signature pool cocktails from Dock’s to enjoy with it. (Not like you don’t have plenty of other options.)

Gifted to us by Chef Sean Ragan, this recipe is especially great because of the liberties you can enjoy with the main ingredients. Not in the mood for chicken? Try it with shrimp. Not feeling the shrimp? Then it’s mahi time. Feeling especially bold? Make all three and eat it by the pool while your neighbors grill hot dogs.

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Wyndham Grand Clearwater’s Summer Beach Tacos

Ingredients:

  • Mojo chicken, garlic lime shrimp or blackened mahi
  • 6″ flour tortilla
  • Shredded green or red cabbage
  • Pico de gallo
  • Guacamole
  • Grated queso fresco
  • Sour cream
  • Chopped cilantro

How to Make the Mojo Chicken:

  • 1 Chicken breast, cleaned
  • 0.5 cup fresh lime juice
  • 0.5 cup fresh orange juice
  • 0.25 cup olive oil
  • 2 tsp. minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 tbsp. chopped cilantro
  • Kosher salt/black pepper to taste

Whisk all ingredients together and then marinate chicken for an hour before grilling or sautéing.

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How to Make the Garlic Lime Shrimp:

  • Shrimp, peeled and deveined
  • 0.25 cup fresh lime juice
  • 1 tbsp. olive oil
  • 1 ea lime, zested
  • 0.5 tsp. ground cumin
  • 2 tsp. minced garlic
  • 2 tbsp. chopped cilantro
  • Kosher salt/black pepper to taste

Whisk all ingredients together and then marinate shrimp for an hour before grilling or sautéing.

How to Make the Blackened Mahi Mahi:

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  • Mahi fillet, cut lengthwise into strips
  • 1.5 tsp. dark brown sugar
  • 1.5 tsp. paprika
  • 0.75 tsp. ground cumin
  • 0.5 tsp. onion powder
  • 0.5 tsp. garlic powder
  • 0.5 tsp. kosher salt
  • 0.25 tsp. black pepper
  • 0.25 tsp chili powder
  • Mix all dry ingredients together and then sprinkle on fish generously before grilling or sautéing.
  • How to Make the Pico de Gallo:
  • 6 ea plum tomato, diced
  • 1 ea small red onion, chopped
  • 0.5 ea. jalapeno, seeded and chopped
  • 1 tsp. minced garlic
  • 3 tbsp. chopped cilantro
  • 0.25 cup fresh lime juice
  • Pinch ground cumin
  • Kosher salt and pepper to taste

Mix all ingredients together let and let sit for an hour before use.

How to Make the Guacamole:

  • 3 ea avocado, peeled, pitted and diced
  • 2 ea plum tomato, diced
  • 0.5 cup red onion, chopped
  • 1 tsp. minced garlic
  • 0.25 cup fresh lime juice
  • 3 tbsp. chopped cilantro
  • Pinch, cayenne pepper
  • Kosher salt/black pepper to taste

Mix all ingredients together until smooth unless you like it a little chunkier, then gently mix together ingredients to desired consistency.

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