Normally every single recipe I post has some sort of
looooong winded story behind it. The first
time I ever had it, it’s family history, I’ve even been known to recap which of
my sisters have thrown it up and will no longer eat it. Cool details like that.
Unfortunately, (or fortunately depending on how you look at
it) this one is pretty lacking in history or story telling. The way it came to be went down a little
something like this:
1. Yesterday was Cinco De Mayo
2. I planned to make Posole for Cinco De Mayo
3. I needed something else to serve with the Posole
4. Shrimp was on sale
5. I made shrimp tacos
End of story.
Garlic & Lime Shrimp Tacos w/ Chipotle Sauce
Shrimp
1 lb. raw peeled and deveined shrimp
Zest of 2 limes
Juice of 3 limes
1 large cloves of garlic, minced
3 tsp. Salgado seasoning (see bottom of post)
¾ tsp. kosher salt
Mix all ingredients together and marinate shrimp for a
minimum of 4 hours. Saute shrimp over
medium high heat in a high smoke point oil (light olive oil, coconut, vegetable,
avocado) until shrimp are cooked through, about 3 minutes.
Chipotle Sauce
½ C. mayo *
Juice of half a lime
2 tb. adobo sauce from chipotles in adobo
1 clove garlic, minced
½ tsp. salt
Combine all ingredients together. Best if made at least 30 minutes to an hour
in advance to re thicken after mixing and let flavors meld
*I have issues with dairy, so I only use mayonnaise, but you
can do a 50/50 combo of mayo and sour cream or just sour cream for a tangier
sauce
Serve tacos on warmed corn tortillas with shredded cabbage
and pico de gallo
Salgado Seasoning
3 parts chili powder
2 part cumin
1 part ground coriander
This recipe can be made in any sized batch you would like
following this ratio
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