The quarantine/COVID19 crisis is wearing on everyone. And we are lucky enough to BLM land to hike on, go fishing, mountain bike and run on county land. But I am SO ready to go to a restaurant and have some one bring me cocktails and dinner.
But I am trying new recipes/combos all the time. I made Onion Chicken with Cornmeal Jalapeno Cheddar waffles. I loved it. My kids love it. Scott asked me not to make it ever again together. Like never. Separately, fine. Together again, never.
Though left over waffles are great from the toaster- with ham.
OK, back to the tacos. Took inspiration from Bon Appetit May 2020 for the shrimp. The rest is mine. And may I say, a bit more exciting. I often think that Bon Appetit down plays spice. Not me. Bring it on!
Shrimp Tacos with Cilantro Lime Slaw and Pickled Onion:
Quick Pickled Onion:
1 Medium Red Onion, sliced thin
1/2 C Apple Cider Vinegar
1 T Sugar
1 1/2 tsp Kosher Salt
Sprinkling of Black Peppercorns, whole
1 LB Jumbo Shrimp, peeled and deveined
2 T Adobo Sauce (from can of Chipotle Peppers in Adobo)
2 T Honey ( I love Queen Farina Raw Honey- https://www.queenfarina.com/shop/raw-honey-15-lb) That’s a pound and half, not 15 LB’S!
Cilantro Lime Slaw:
1 14 oz. Package of Shredded Cabbage with Carrots
1 C Plain Greek Yogurt ( I like Greek Gods Plain, full fat)
1 tsp Cumin
1/2 C Cilantro, tightly packed. Leaves and tender stems only
3 Large or 4 Medium Green Onions sliced, green parts only
Juice of 1 Lime. Note; if your limes are dry, may need 1/2 of another. Should be about 3 T
1 tsp Sea Salt ( I like Redmond Real Salt)
1 T minced Garlic
Taco shells/Tostadas/Corn Tortillas
Putting It Together:
Pickled Onion: heat the apple cider vinegar on the stove till steam comes off. Add in sugar and peppercorns. Stir till sugar dissolves. Remove from stove. Add in sliced onion and let cool. Set aside.
Slaw/Slaw Sauce: Add yogurt, cumin, cilantro, garlic, green onions and salt to food processor. (Note: I used an immersion blender in it’s bowl. Easier to deal with and clean). Pour cabbage into bowl and toss with sauce. Put in the refrigerator to chill. I did not use all the sauce. And if you like, you can drizzle some of it on top of the tacos instead of Crema.
I served the tacos with Roasted Potato Wedges: Start these first. Set oven to 400F. Slice russets in half lengthwise and again in half. Slice each quarter into halves again lengthwise. Drizzle with EVOO. Roast for 15 minutes. At 15, shake on sea salt, paprika, and garlic salt. Continue to bake for 20-30 minutes or till golden brown and crispy.
Shrimp: Clean, rinse and pat dry. In a small bowl, mix the honey and adobo. Mix well till combined. Add the shrimp and stir to coat. Place in the refrigerator to chill and rest for about 20 minutes.
I made roasted potato wedges to go with this: Set oven to 400F. Slice russets length wise into quarters, slice each quarter in half lengthwise.
Heat a saute pan to medium high. Add in olive oil. When hot, add in shrimp and sauce. Cook till pink and done. 2-3 minutes.
Place a taco shell, tostado or tortilla on a plate. Put slaw on top of tortilla. Top with shrimp and a bit of sauce. Top with avocado, queso fresco, cilantro,a bit of pickled onion and Crema or sauce. Serve with potato wedges.