Today we will be making Baja Tacos with beer battered cod + Shrimp, both seasoned with CRU Pinot Noir Spices and a side of Tomato + Cilantro Salad. We picked the CRU Rosé to pair with this dish, but our CRU Pinot Noir would go perfectly as well.

Tomato + Cilantro Salad

Cilantro Vinaigrette

2 Cups of Fresh Cilantro

2-3 Garlic Cloves

½ Cup of CRU Olive Oil

2 Tablespoons of Red Wine Vinegar

Dash of Salt + Pepper OR a Teaspoon of CRU Pinot Noir Spice

Juice of 1 lime

Salad

2 cups of cherry tomatoes

1-2 Avocados

¼ Cup of Queso Fresco

Lime

Step 1:  Mix the cilantro, garlic, olive oil, vinegar, and seasonings in a food processor and mix until the consistence is where you like it.

Step 2: Add the juice of 1 lime and a little lime zest.

Step 3: Add to a mason jar and shake to mix well.

Step 4: Add 2 cups of fresh chopped cherry tomatoes and avocado to a bowl.

Step 5: Sprinkle in the Queso Freso and a little lime juice, mix in the dressing.

Baja Tacos

Beer Battered Cod

6 – 1 inch strips of fresh cod (or Mahi Mahi)

1 Cup of Flour

1 Can of Light Beer

¼ Cup of CRU Pinot Noir Spice

1 Cup of Vegetable Oil

Step 1: Mix the Flour and CRU spice in a large bowl, incorporate well. Add the beer slowly until the batter is mixed into a thick consistency.

Step 2: In a pan, bring 1 cup of vegetable oil to a medium heat. Add the cod to the batter and coat well.

Step 3: Cook the cod on medium heat until golden on both sides.

Shrimp

1 pound of fresh shrimp (tails removed)

1 Tablespoon of CRU Olive Oil

2 Tablespoons of Pinot Noir Spice

Step 1: Wash and dry the shrimp.

Step 2: Add a tablespoon of Olive Oil and coat with CRU Pinot Noir Spice.

Step 3: In a pan, add 1 tablespoon of CRU Olive Oil and bring to a medium heat. Add the shrimp and sear until cook.

To assemble your tacos, use your favorite sides, today we used:

Avocado

Chipotle (1 can of finely chopped chipotle + 1 cup of Sour Cream or Mayo)

Pico de Gallo (Tomatoes, white onion, jalapeno, cilantro and lime)

Cilantro

Lime juice + Zest

Enjoy!

CRU Pinot Noir Spice is blended to celebrate the lush cheery, plum, dried rose petal and truffle notes of our CRU Pinot  and enhance its silky finish. The stunning ingredients in this fire red seasoning are: Coriander, Bell Pepper, Paprika, shallots, smoked pepper and a proprietary blend of spices. The pinot seasoning will go perfect with pork ribs, meat rubs, shrimp, chicken and barbecue.

THE WINE

Light salmon-colored. Bright red raspberry, strawberry, kiwi and tangerine rind fill out the aromatic profile of this fresh, zesty, delicious rose. The texture is soft and the fruit is lifted on the palate with a well-integrated, slight creaminess as a result of weekly barrel stirring. Balanced acidity and bursting fruit flavors throughout, refreshing and precise on the finish.