We have a taco place around the corner from our place that has some of the best fish tacos I've ever had (and that's saying a lot, since I'm a Mexican that grew up near the ocean!).
We've been trying to eat healthier lately, so I decided to try their shrimp tacos instead of the fish, since the fish is deep-fried. They were pretty bomb. And that inspired me to make some at home.
I wanted to make shrimp tacos that were slightly different, and I came across this recipe.
It was so good that we made it twice in one week. The second time, we made it for Robodice (Bestfriend and her boy, aka, our roommates. Aka, Candice and Robin...). Bestfriend isn't a huge seafood person, so the fact that she liked these is a pretty huge deal.
(Adapted from Tartine and Apron Strings)
Serves: 4 to 6 people
- 2 pounds (454 g) raw shrimps, peeled and deveined
- 1 teaspoon coarse sea salt
- 2 tablespoons honey
- juice of 2 limes + 1 lime
- ½ cup tequila
- 1 medium onion, finely minced
- ¼ teaspoon ground cumin
- 1/2 teaspoon ground chipotle
- 2 avocados, diced
- corn tortillas
- cilantro, finely chopped
PURPLE CABBAGE SLAW:
- 1/2 head of red cabbage, thinly sliced
- ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
- 1 teaspoon of Dijon mustard
- sea salt and pepper to taste
- ½ cup extra virgin olive oil
- 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
- 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
- Wash, peel, devein, and dry raw shrimps. Season with salt.
- In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
- Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
- Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
- Dice the avocados and squeeze juice from the remaining 1 lime.
- Thinly slice the red cabbage using a sharp knife or a mandolin.
- To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
- Toss the red cabbage with the lime vinaigrette. Set aside.
- Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
- Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle (or a ziplock bag with the corner cut off!).
- To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
- Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
- Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.