Wednesday, March 23, 2016

Shrimp Tacos

I made these tacos last night with ingredients we had on hand. The flavor combinations were excellent. Please share your ideas, too!

I used 2 shells per taco -
warmed in the oven covered with foil

Ingredients

2 teaspoons extra-virgin olive oil
I lb. shrimp, cleaned and shelled - I used about 20 large shrimp, so I cut each one in half or thirds
Corn tortillas

Shrimp Marinade Ingredients

Juice from ½ freshly squeezed lime
1 teaspoon kosher or sea salt
Freshly ground black pepper

Chipotle Aioli Ingredients

½ to ⅔ cup mayo - I used Kraft olive oil mayo
1 chipotle chili pepper in adobe sauce (about 1 tablespoon), finely chopped - I got this from my freezer, as I always divide the can of peppers into tablespoon-size portions and freeze after opening.
1 garlic clove, finely chopped
Squeeze of fresh lime juice

Cucumber Pico de Gallo Ingredients

About ½ cup cucumber, peeled, seeded, and finely chopped
1 plum tomato, diced
1 tablespoon onion, finely chopped
1 to 2 teaspoons fresh jalapeƱo, finely chopped
Couple springs fresh cilantro, chopped
Sea salt to taste

Toppings

1 small zucchini, halved and thinly sliced 
Thinly sliced red or green cabbage
Avocado slices

Directions

Combine shrimp marinade ingredients. Add shrimp, toss, and marinate at least 30 minutes. Meanwhile, prepare aioli, pico de gallo, and toppings. 

Combine Chipotle Aioli ingredients. Whisk to combine. Set aside, or refrigerate, if preparing more than 30 minutes ahead of time. 

Combine Pice de Gallo ingredients in serving container. Set aside.

To prepare zucchini, heat 1 teaspoon olive oil in skillet over medium heat. Add zucchini, and brown slightly – about 5 minutes. To cook shrimp, heat remaining teaspoon olive oil in another skillet over medium-high heat. Add shrimp, and cook until just pink – 3 to 4 minutes. 

To serve, warm tortillas. Add zucchini, aioli, shrimp, pico de gallo, and toppings. Enjoy!

Please feel free to share this post along with your ideas.