It’s summertime and time to enjoy shrimp (or you could substitute a firm flaky fish). Add some black beans and rice and a cold Corona or Medelo beer to wash it down. No sombrero needed.
Garlic Cilantro Lime Sauce:
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
Put all the sauce ingredients in a blender and pulse until chopped. No need to puree.
Shrimp Taco Spice Mix:
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon coarse sea salt
Stuff for the Tacos:
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados chopped, Cotija cheese (a Mexican cheese that is young and salty/milky) and lime wedges for serving. You could substitute feta if you can’t find Cotija at your grocer.
How to:
Shrimp: Pat the shrimp dry with paper towels. Devine if desired. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through. Or you could lightly coat with oil and spice mix then cook on the grill. Don’t overcook.
For the prettiest and easiest-to-eat assembly, load taco shell in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and a drizzle of sauce.