Although I love seafood – particularly shellfish – we don’t eat it a lot in my home because my hubby avoids nearly all things that come from the sea.
However, the other day I opened the refrigerator and found a head of cabbage, avocados and corn. Seems like it was just asking to be made into shrimp tacos.
After picking up the rest of the ingredients at the grocery store, I got to work whisking, shredding, slicing and grilling.
The best thing about sweet, fresh summer corn is it can be eaten raw. Perhaps not right off the cob, but it’s great in salads. Just hold it upright and slice the kernels off with a sharp knife.
The most important thing to remember when cooking shrimp is don’t overcook it! Leave it on the grill for more than just a few minutes and it will turn tough and chewy and will ruin the entire dish. Shrimp cook very quickly, so keep an eye on them and remove from the heat as soon as they turn opaque throughout.
The only thing I’d change I’d make is to the tortillas I used. I got soft taco-sized flour, but they were way too big and overwhelming. Go for corn tortillas, or, if at all possible, find smaller ones.
Serve these with some sliced avocado and you’ve got a great summer meal.
Oh, and because I’m a great wife, I also made chicken tacos that evening for the picky spouse.
Recipe: Shrimp tacos with citrus cabbage slaw
Adapted from realsimple.com
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons sour cream
- kosher salt and black pepper
- 1/4 small cabbage (8 ounces), shredded
- 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
- 1 jalapeno, seeded and chopped
- 1 tablespoon olive oil
- 1 pound peeled and deveined medium shrimp
- 8 small flour tortillas, warmed
- In a large bowl, whisk the orange and lime juices, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
- Serve the shrimp with the tortillas and the slaw.
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