I’m not entirely sure what the reason behind a lack of representation regarding shrimp tacos across most restaurant menus is, but I am here to voice my opinion on the matter and assert that the general public would like to see more readily available shrimp tacos on any given restaurant menu.
I hope you don’t mind me speaking on your behalf on the matter, and regardless if you’re a fan of shrimp tacos or not, please take one for the team and support me on this.
Shrimp tacos are one of my favourite dishes to eat, but I do require a slammin’ slaw to accompany said tacos. I have been hurt more than once upon ordering shrimp tacos and seeing them arrive without the gentle caress of a slaw, and I find this absence to be jarring. If you’re gonna eat shrimp tacos, you best believe they’re coming cradled in a stellar slaw. It’s a prerequisite.
Since finding shrimp tacos in restaurants is not always so simple, I thought I would share a recipe in case anyone wishes to make them, from the comfort of home. This recipe for Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw comes from pinchofyum.com.
“INGREDIENTS
“Garlic Cilantro Lime Sauce:
- 1/4 cup oil
- 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
- 1/4 cup water (if needed, to thin sauce)
“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 Shrimp Tacos:
- 1 lb. shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- lime wedges for serving
“INSTRUCTIONS
- “Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth. Add water if needed to thin.
- “Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
- “Shrimp: Pat the shrimp dry with paper towels. 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.
- “Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce,” the recipe states.
Let’s eat, my friends.
Photo by Thomas Park on Unsplash
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