Shrimp Tacos

Close your eyes and pretend you’re in California for a second

As part of my ode to Taco Tuesday and the promise of switching things up each week, I recently tossed a new combo into the ring: these shrimp tacos. Boy, they did not disappoint. If you’re like most New Yorkers and intimidated by the act of cooking shrimp for the fear it will stink up your apartment, I promise, it’s not that bad! Plus, this avocado crema makes it all worth it. The perfect creaminess on top of a perfectly charred tortilla with some juicy shrimp. For a second, you can close your eyes and convince yourself you’re actually in California and not this muggy still feels summer when will it ever be fall city. We can dream, right??

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Ingredients (serves 2):

  • Shrimp (1 dozen)
  • Avocado (2)
  • Lime (2)
  • Cabbage (1 head)
  • Brussel sprouts (1 handful)
  • Jalapeño (1)
  • Tortillas (4)
  • Lime (2)
  • Mayonnaise (2 tablespoons)
  • Avocado oil
  • Toasted sesame oil
  • Olive oil
  • Chili powder
  • Red pepper flakes
  • Cayenne pepper
  • Salt & pepper

Directions:

  1. Make the avocado crema sauce:
    1. Combine 2 whole ripe avocados with 2 tablespoons of mayonnaise, the juice of 1 lime, cayenne pepper, red pepper flakes, and salt & pepper in a food processor and blend until smooth
    2. Set aside
  2. Chop the cabbage into thin ¼ inch pieces and sauté on a skillet for ~5-7 minutes with avocado oil and 2 teaspoons of sesame oil
    1. Once cooked through, set aside
  3. Chop the brussel sprouts into extremely thin pieces and toss with olive oil and salt & pepper. Use your hands to massage the mixture so that the brussel sprouts soften a bit
  4. Prepare and cook the shrimp:
    1. Toss the shrimp in avocado oil, the juice of 1 lime, red pepper flakes, and salt & pepper
    2. Cook the shrimp on a hot skillet with avocado oil for ~4-5 minutes on each side or until they are cooked through (they begin to form tight “C” shapes
  5. Char the tortillas on the stovetop’s open flame using tongues, for about 1 minute a side (depending on strength of flame)
  6. Top the tortilla with the avocado crema, sautéed cabbage, brussel sprout slaw, sautéed shrimp, and chopped jalapeño and enjoy!

 

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