• 23's Top 50 Recipes - 17

    From Dave Drum@1:18/200 to All on Mon Jan 8 17:49:16 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Tacos
    Categories: Seafood, Herbs, Vegetables, Breads
    Yield: 4 servings

    1 lb Peeled, deveined shrimp;
    - tails off
    1/2 ts Ground cumin
    1/4 ts Cayenne pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/4 ts Black pepper
    3 tb Neutral oil
    1 1/2 c Thin sliced red cabbage
    2 Limes
    12 Corn tortillas
    Sour cream or crema
    Pico de gallo
    Cilantro leaves

    In a medium bowl, toss the shrimp with the cumin,
    cayenne, onion powder, garlic, black pepper and 1
    tablespoon oil. Season the shrimp lightly with salt. If
    you have time, you can refrigerate the shrimp to
    marinate for at least 30 minutes and up to 12 hours.

    Squeeze 1 tablespoon juice from 1 lime. Slice the
    remaining lime into wedges for serving. In a small bowl,
    quick pickle the cabbage by combining the shredded
    cabbage with the lime juice and a pinch of salt. Toss
    together and set aside.

    Heat a large (12") skillet over medium. Warm a tortilla
    in the dry skillet, flipping once, until soft and
    pliable, about 30 seconds. Place in a dish towel to keep
    warm. Repeat until all the tortillas are warmed,
    stacking and wrapping them in the dish towel until ready
    to use.

    Heat a tablespoon of oil in the skillet over
    medium-high. Add half of the shrimp and cook without
    stirring until the contact side is browned around the
    edges, about 3 minutes. Flip to cook the other side for
    1 to 2 minutes, until the shrimp is fully cooked. Move
    to a plate and cook the remaining shrimp, heating up the
    remaining tablespoon of oil before adding the shrimp to
    get a nice sear.

    To assemble, spread some guacamole down the middle of
    each tortilla. Divide the shrimp among the warm
    tortillas and top with crema, pico de gallo, quick
    pickled cabbage and cilantro leaves. Serve immediately
    with lime slices for squeezing.

    By: Yewande Komolafe

    Yield: 4 Servings

    RECIPE FROM: https://cooking.nytimes.com

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