Directions for Shrimp Tacos

So I’m simultaneously working on my first book and still trying to post regularly for the blog. And then I also have to cook for my regular meals once in a while and make sure I use up all the stuff in the fridge that my mom buys without consulting me on whether or not we need certain items or have room for them in the fridge. In plain English, that means lots of recipes that use lots of little bits and pieces out of the fridge so I can use up the last avocado or the other half of a jar of salsa. And tacos happen to be perfect for that.

One of the recipes in my book is for a spicy chipotle slaw that works perfectly with any kind of seafood taco. So since I had to make the slaw to shoot photos, then for the blog today, I’m going to show you how to make the rest of the taco. I’ve got some shrimp in the freezer, some cilantro that won’t last much longer, and an over-ripe avocado, so let’s get started!

Ingredients:

Large shrimp, thawed, peeled, & de-veined
Mexican spice blend
Lime juice
Corn tortillas
Mango or peach salsa
Sliced avocados or guacamole
Chipotle slaw

Directions:

1. Prep taco accoutrements first. Arrange on table or buffet-style on the counter to allow everyone to build tacos. Get cold or room temperature fillings out of the way before beginning cooking. Put salsa in one vessel, slaw in another, and avocado in another.
2. In a large bowl, toss shrimp together with Mexican spice (fajita seasoning used in video) and about 1-2 tsp. lime juice. Stir until well coated.
3. Spread tortillas out on baking sheet and place in 250° oven. While tortillas warm, cook first batch of shrimp over medium heat (4.5/10). Cover and cook 4-5 minutes, stirring occasionally.
4. Do not serve shrimp from hot pan; shrimp will over-cook from residual heat. Serve shrimp on warmed plate (rinse under hot water and dry for service), and warm a second plate for tortillas. Never serve hot food from a cold plate, or plate will absorb heat from food and food will get cold.
5. Add warm ingredients to taco lineup when done and ring the dinner bell.

The hardest part of making tacos is remembering the tortillas in the oven while you’re working on the stove-top. But if you do forget them, you’re just making tostadas rather than tacos. Also, there’s a million Mexican spice blends on the market, so pick one you like. I like the fajita seasoning used in the video. A taco seasoning packet would work just as well, but always check ingredients for gluten. Also a whole packet may be a bit overpowering for something mild like shrimp, so consider only using half a packet if making a whole 2-lb. bag of shrimp.

Personally, I usually make a guacamole aioli for my avocado product. It adds some more dairy to help cool off the heat from the salsa and slaw, plus some more cilantro and lime flavor. Also, I can just pop the whole squeeze bottle in the fridge and it’ll last a couple weeks if there are leftovers. That particular recipe will someday make it to the blog or an ebook. Also, aioli, guacamole, slaw, and salsa can be made or purchased in advance, so that the only work you need to do on taco night is lay out the spread and cook the warm ingredients.

This same recipe will work equally well with any warm-water seafood like grouper or mahi, but I typically recommend anything with firmer flesh. Flakier fishes tend to stick to the pan and fall apart rather than developing a nice sear, if they don’t fall apart in the bowl during seasoning. Add some vegetable or melted coconut oil to the marinade for any leaner fish to prevent sticking.

I hope you guys enjoy seafood taco night! It’s an awesome way to get rid of odds and ends still sitting in your fridge from the last time you had Mexican, not to mention delicious. Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.

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