Wednesday, July 24, 2013

Taco Time

We have developed a routine of eating tacos just about every Wednesday evening over the past 10 years or so.  JP's family had a history of making tacos weekly or bi-weekly while he was growing up, and he had a hard time giving it up, so Taco Night continued on after we were married.  I posted a blog long ago about making the tortillas, you can read it here

Lately, we have made a real point of trying to eat healthier, and to consume less red meat.  That makes it a bit tricky to make tacos, which while the fresh veggies and homemade corn tortillas are uber healthy, the hamburger is not so much.  We had some really delicious fish tacos while on vacation at the beach, so we are trying to alternate our traditional tacos (using ground turkey) with fish tacos.  The first attempt, using Tilapia, was ok, but not great.  I tried again today using shrimp.

We just received our August/September issue of Cook's Country magazine last week, which included a recipe for California Fish Tacos.  I did a little bit of internet searching as well, and ended up combining several recipes, but these Shrimp Tacos turned out to be DELICIOUS!  There are several steps to making the various veggie condiments, but several of them could be made ahead to save time.

Here is the recipe for the pickled onions and slaw, that came from Cook's Country:

Pickled Onions

1 small red onion, halved & sliced thin
2 jalapeno chiles, stemmed & sliced into thin rings
1 c white wine vinegar
2 T lime juice
1 T sugar
1 t salt

Combine onion and jalapenos in a medium bowl.  Bring the remaining ingredients to a boil in a small saucepan.   Pour over the onion mixture.  Let set for at least 30 minutes.  (I would recommend draining them before serving, we ended up with really drippy tacos!)  *This can be made & refrigerated up to 2 days in advance.*

Cabbage

3 cups shredded green cabbage
1/4 cup pickling liquid from onions
1/2 t salt
1/2 t pepper

Toss all ingredients together in a bowl. *Do this step right before serving tacos so cabbage doesn't get soft.*

White Sauce (we adapted the Cook's Country recipe by seasoning it up)

1/2 c mayo
1/2 c sour cream
2 T lime juice
2 T milk
2 cloves garlic crushed
1 t ground cumin
black pepper to taste

Whisk together all ingredients.  *This can be made and refrigerated up to 2 days in advance.*

Shrimp

2 lbs shrimp
1/2 t chili powder
1/2 t ground cumin
2 t garlic powder
2 T lime juice
2 T canola oil
hot sauce
salt
pepper

Place shrimp in a flat container and sprinkle remaining ingredients over them.  Toss well to mix, and allow to marinate for 20-30 minutes.  Grill over med-hi heat for 5 minutes until pink.

Build tacos with warm tortillas, shrimp, onions, cabbage, and chopped tomatoes (avocado chunks would be nice too), and top with white sauce and a squeeze of fresh lime juice.

So there you have it:  healthy and flavorful shrimp tacos 8 hours in-land from the beach!

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