Lately I have had a craving for shrimp tacos. There is a local taco place that makes a pretty fair version, but since I am trying to cook more at home I have resisted the urge to get them.
So, when I saw that I would be getting cabbage in my box this week, I decided that this would be a good opportunity to make my own.
Here’s the ingredients.
2 limes, juiced, divided
1 tablespoon adobo sauce
30 or so smallish shrimp
1 cup shredded cabbage
1/2 red bell pepper, julienned
1 mango, julienned
white corn tortillas
I started by marinating the shrimp in half of the lime juice and the adobo sauce (whenever I open a can of chipotles I stick whatever I have left in the can in the freezer, so I almost always have adobo on hand). I set this aside for about 20 minutes.
While the shrimp marinated I worked on the cabbage slaw. I combined the cabbage, red bell pepper and mango along with the juice of 1/2 a lime and a little salt and black pepper, then set it aside.
To grill the shrimp, I skewered them the long way through the entire shrimp so that they would be a bit straighter when they were done.
I sprinkled the shrimp with a little salt then grilled the skewers for about 3 minutes on each side. While the shrimp cooked I warmed the tortillas, wrapped in wet paper towels, in the microwave for 30 seconds.
When everything was ready I created tacos by spreading each tortilla with about a Tablespoon of creme fraiche, a bit of the cabbage slaw and a few shrimp.
How was it? Well, these were quite good. The slaw was maybe a tiny bit too limey but overall really tasty. With a couple of tweaks (less lime, a little more spice) I could see these going on the permanent repertoire.