In my quest for great fish taco recipes, I have discovered how much I like spicy shrimp tacos, too. While trying out various recipes, I have put together my favorite combination. You can always increase the heat in your dishes by adding more jalapeños or hot sauce. Enjoy these with all the summer bounty still at the farmer’s market.
Spicy Shrimp Tacos with Tomatillo Avocado Salsa and Pico de Gallo
Since shrimp take only minutes to cook, have everything else ready before the shrimp are prepared—then create your tacos.
Tomatillo Avocado Salsa
Chris and I discovered this is also a great dip with corn tortilla chips, so you don’t have to let any of this go to waste!
6 medium tomatillos
2 avocados, peeled and pit removed
Juice and zest of one lime
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
½ jalapeño, with seeds and membrane removed
¼ cup cilantro
¼ cup white onion, diced
Preheat oven to 450 degrees. Remove the husks from the tomatillos and rinse under warm water. Wipe clean. Cut the tomatillos in half and place on a baking sheet. Roast for 20 minutes until they are tender. Remove and set aside to cool.
Add all the ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy. Add salt and pepper to taste. Set aside.
1 ½ pounds ripe tomatoes, cut into ¼- to ½-inch dice
¾ cup finely diced white onion
1 jalapeño, finely diced (remove seeds and membranes for a milder salsa)
½ cup finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
Combine first 5 ingredients in a large bowl. Toss gently to combine. Taste and season with salt. Add more jalapeño if you want a spicier pico de gallo.
Spicy Shrimp Tacos
½ pound medium, raw shrimp, peeled and deveined
5 teaspoons olive oil, divided
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon paprika
Salt and pepper
8 small corn tortillas (if you prefer, use flour tortillas), charred in a skillet
1 cup shredded cabbage
Place the shrimp in a small dish or a ziplock bag.
In a small bowl, zest and juice the lime. Add 3 teaspoons of the olive oil, paprika, garlic powder, and cumin to the bowl and mix well. Pour the marinade over the shrimp and let set for 20-30 minutes.
Heat a large skillet over medium high heat with the remaining 2 teaspoons of olive oil. Sprinkle the shrimp with salt and pepper, place in the skillet, and cook for 2-3 minutes on each side until pink and fully cooked. Remove from skillet and place shrimp on a clean plate.
To assemble tacos: first toast the tortillas in a dry, clean skillet for 15-20 seconds per side. Place a few pieces of shrimp in the center of each tortilla, along with some shredded cabbage. Add a few tablespoons of pico de gallo and 1-2 tablespoons of the tomatillo avocado salsa, and garnish with cilantro, if desired. Serve.
What can I say…a homemade biscuit, homegrown strawberries and freshly whipped cream! Another favorite here is to substitute peaches for the strawberries. Whatever your pleasure, you are sure to love this summer dessert.
For the strawberries:
3-4 pints strawberries, rinsed, hulled and halved
1 tablespoon fresh lemon juice
¼ cup sugar
Place strawberries in a bowl. Sprinkle with lemon juice and sugar. Gently toss and let rest for 1 ½ to 2 hours for juices to develop.
For the shortcakes:
2 cups self-rising flour
2 ½ tablespoons sugar
1/8 teaspoon salt
½ cup cold unsalted butter, cut into small pieces
¾ cup milk
2 tablespoons heavy cream (whipping)
For the whipped cream:
2 cups heavy cream
¼ cup sugar
Preheat oven to 400 degrees and grease a baking sheet.
Combine flour, sugar and salt in a bowl.
Add the butter and using a pastry blender, cut butter into flour mixture until it resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
Drop dough into 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds—3-3 ½ inches in diameter.
Lightly brush the tops with cream and sprinkle a pinch of sugar over each shortcake.
Bake shortcakes for 15 to 20 minutes until golden brown. Cool on a wire rack.
While shortcakes are cooling, whip the cream with a handheld mixer. Just as peaks start to form, slowly add granulated sugar. Keep in refrigerator until ready to assemble shortcakes.
To serve: slice off the top third of the shortcake and top with about 1/3 cup prepared berries and juice. Add desired whipped cream on top of berries. Cover with top of shortcake. Spoon over more berries and juice, and whipped cream. Garnish each with a whole strawberry.
Note: if you do not use all the shortcakes, they can be split open and toasted in the oven for a few minutes. M! August/September 2016