FoodPorn: Baja Shrimp Tacos
Tacos. Is there really anything more be said?? The quintessential street food of Mexico from the gulf to Baja and naturalized into our American culture. A Proper street taco is a handheld treat that disappears in around 4-5 bites, must ALWAYS be served on a corn tortilla and can contain anything from savory to spicy and sweet. I made these Shrimp tacos last night after procuring some really nice avocados and a quick guacamole mix, which is indeed a cheat - but I have been pressed for time as of late.
Shrimp on guacamole cream
This dish moves along pretty quick after shelling the shrimp, making the guac and slicing some cabbage. Here's what I did:
Mise en Place
- Thinly sliced cabbage
- 1 pound jumbo shrimp, shelled and deveined
- Chili spice*
- 5-6 soft corn tortillas
- prepared guacamole**
- ghee for frying
Method:
Pat the shrimp dry on a paper towel, and season one side aggressively with chili spice. Place 5-6 tortillas in a bowl covered with plastic wrap, set in microwave on standby with 20-25 seconds on the timer to warm before building. Heat frypan over high heat, add 2 Tbsp ghee. Add seasoned shrimp to the pan and stir with tongs until pan side is cooked, about 1 minute 45 seconds then flip. Start microwave to warm the tortillas and get back to those shrimps as their done in 3 minutes total (or less). Lower the pan to medium, remove shrimp to cool on clean cutting board or plate. Add a little more ghee to the pan and toss in sliced cabbage. While cabbage is frying, remove tortillas to a platter and spoon on guacamole cream. Place three shrimp on each tortilla, top with still crunchy fried cabbage and serve.
Plain old, yet delightful cabbage grabbing up pan bits
It is a blend of textures, the soft tortilla, the softer avocado cream, the yielding and tender shrimp and crunchy cabbage. The tortilla is earthy and sweet, as is the foundation of avocado cream, which can be used instead of mayo on your next chicken sandwich or cheeseburger as well. The spice on the shrimp will fill your nose with piquant eloquence and the remanence of the sea which hence they came. The cabbage provides a slightly sulfury crunch and serves as a vehicle for optional hot sauce (Recommended- Tabasco chipotle). I enjoyed mine with a glass of chilled White Zinfandel. Its semidry plays well on the palate to wash away excess heat and pique the flavor interest onto the next bite. Tasty, tasty FoodPorn worthy of the extra napkin.
Protip- Microwave your limes 10-15 seconds before juicing. You'll get a lot more juice and fragrance out of a warm lime than a cold one.
* Chili spice
- 1/4 tsp cayenne
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp sea salt
**Guacamole cream
- 2 ripe avocados
- Guacamole seasoning packet
- Juice of two limes
- 3 Tbsp sour cream
- 2 tsp mayonnaise
Cut avocados in half, remove seed and spoon into a large bowl. Add seasoning packet, sour cream and mayo. Use a potato masher to desired consistency.
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I had enough shrimp to make six, but I knew I'd only eat three and my wife would eat two, so there you have it.
Why do they call it a potato masher when in can mash so very much more? It should be called a soft food masher.
Dear Friend T.Fargo: An alternative to the shrimps is mesquite wood grilling Red Snapper, and swapping it out for the shellfish.
Great recipe.
Thanks.
Enoch.
Yes! Any fish will work (with the exception of lutefisk).
Uh, and badfish. Him too.
looks good
These were gone faster than I could make them!
You're making me hungry man .....
Good! It's about lunchtime anyway.
it's Friday night, I'm thinking Shrimp enchiladas with a double Margarita....
Picked up a Buffalo ranch chicken pizza tonite ...... so bad for you but soooooo good!
I made these yesterday...
Seasoned with rib rub and Lawry's and then grilled. The sauce is a kicked up Buffalo:
Simmer together and coat cooked wings.
Nice! My latest acquisition is a wood pellet grill.
Gonna be a whole lot of smoking and BBQing going on at my house this summer.