Why is it that the things you “want” to do are the last things you “get” to do?
Why do we let our passions take the back seat?
For me, as of late, it happens time and time again.
Now… if my “passions” were cleaning house or pulling weeds or parked in front of the computer for work… my passions would be coming first.
Unfortunately that’s not the case. But I’m determined to carve out time to do the things that make me happy. Like cook… and try new recipes… and take the time to document those adventures.
June has flown by so quickly. And though I’ve neglected to share what I’ve been brewing up in my kitchen, I have concocted some delicious eats.
Like these tacos.. they are omg delicious! I actually made them back in May for the first time…for Cinco de Mayo… and they were so good, I made them again a couple of weeks ago with a few tweaks to edge them closer to perfection.
These tacos are the product of four fabulous components that lead to one delicious bite after another. Gently spiced shrimp, warm crispy corn tortillas, crunchy spiced slaw and a cumin lime crema to top it all off. Four components that are simple to prepare and dinner is ready in no time (about 30 minutes)!
Spicy Shrimp Tacos
⇒ For the SHRIMP
20 medium raw shrimp, peeled and deveined
1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon coriander
1/4 teaspoon sea salt
1/4 teaspoon chipotle powder (or cayenne, if preferred)
In a small bowl combine olive oil, garlic, cumin, chili powder, coriander, sea salt and chipotle powder. Whisk well. Stir in the shrimp (coat completely). Cover and refrigerate 15 minutes.
Cook shrimp in a skillet over medium heat until cooked through, about 7 minutes. Cover skillet, remove from heat and set aside.
⇒ For the CRUNCHY SLAW
1½ cups red cabbage, shredded
1 small carrot, shredded
1 Tablespoon mayonnaise
2 Tablespoons pickled jalapeno, diced (jarred variety used for nachos)
2 teaspoons lime juice
1 teaspoon pickled jalapeno pepper juice (from the jar)
1/2 teaspoon cumin
pinch of sugar
salt and pepper to taste
Combine mayonnaise, lime juice, pepper juice, cumin and sugar in a medium bowl; whisk well. Stir in the cabbage, carrots and diced peppers. Mix well. Taste and add salt and pepper, as desired. Cover and refrigerate until taco assembly.
⇒ For the CUMIN LIME CREMA
1/4 cup sour cream (or plain Greek yogurt, if preferred)
2 Tablespoon chopped parsley (cilantro, if preferred)
1/2 teaspoon cumin
zest and juice of 1 lime
pinch of salt
Directions: Combine all ingredients in a small bowl; stir well. Refrigerate until ready to use.
⇒ For the CRISPY TACO SHELLS
4 corn tortillas (Note: Use the flat, soft tortillas sold in the dry goods department of your grocery store)
1 Tablespoon canola oil, approximately
Directions: (See Photos below)
Heat oil in a small skillet over medium high heat.
When oil is hot (you can test with a drop of water…if it sizzles it’s ready), using tongs place one half of the tortilla in the skillet. Cook about 30 seconds, then rotate to other side.
Drain cooked tortillas, teepee style, on paper towels.
⇒ For ASSEMBLY
Place slaw in crispy corn tortilla, top with 5 shrimp, a bit more slaw and a healthy drizzle of crema. Top with avocado, tomatoes or jalapenos as desired.
Recipe adapted from Life Ambrosia, here.