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Monday, 28 April 2008 |
baja shrimp tacos
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Once you’ve assembled the cabbage mixture, seasoned the shrimp, and set up the garnishes (which you can do in advance) this recipe takes minutes to put on the table.
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makes 6 tacos
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prep time: 15 minutes, plus standing time
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cook time: 2 to 3 minutes |
4 cups shredded green cabbage (about 1/2 head)
3 green onions, sliced (white and green parts)
1 juicy lime
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
4 pickled jalapeños, with juice from jar
salt
3/4 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1 pound medium shrimp, peeled
1 tablespoon canola oil
6 corn tortillas, warmed (see note)
diced avocado (optional)
Salsa of choice, such as tomatillo or mango
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Put cabbage and green onions in a medium bowl. Squeeze juice from half the lime into a small bowl. With a fork, whisk mayonnaise and mustard into lime juice. Mince pickled jalapeños and add to mixture along with 2 tablespoons of juice from jalapeño jar and stir well. Pour mixture over cabbage and toss well. Let stand at room temperature at least 15 minutes or refrigerate up to 1 hour, covered. Stir again before serving, seasoning to taste with salt.
Mix ancho powder, cumin, and 1/2 teaspoon salt in a medium bowl. Add shrimp, juice from remaining half lime, and oil; mix to coat shrimp well. Let stand at room temperature for up to 15 minutes.
Brush a grill pan lightly with oil and place over medium-high heat. Put shrimp and any accumlated juices in pan and cook, turning as needed, until pink and slightly charred, 2 to 3 minutes. (If you don’t have a grill pan, cook shrimp and juices in a large frying pan.) Spoon shrimp into warm tortillas, top with cabbage mixture and garnish with avocado, if desired, and salsa. Serve extra cabbage mixture alongside as a salad. |
To make this a complete meal: serve with avocado gazpacho with spicy croutons—and margaritas, of course.
Note: you can warm corn tortillas a few ways: wrapped in foil in the oven, microwaved for about a minute (separate with paper towels to soak up the steam), or best of all, flipped once or twice over a gas burner until just starting to char.
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