I realize this is my second taco recipe within a week, but something about that late-spring vibe has be jonesing for tacos. I’m also eating more tacos this week for lunch, but you’ll have to wait a while on those recipes because as much as I love them, this ain’t a taco blog, son.
The night I made ceviche tacos, I also had some shrimp leftover from a failed shrimp scampi experiment (it failed because I didn’t make it and tried to basically cut all the corners and just wound up with a pile of salty spaghetti squash with shrimp on top).
In the end, I’m glad I wasn’t feeling like cooking that day because these tacos were to-die-for good. Just look at these babies.
And that’s not lettuce! It’s a refreshing, easy-to-make, no-mayo coleslaw. This is another recipe courtesy of Mark Miller’s cookbook, Tacos.
Makes 8 tacos
1 kaffir lime leaf, finely minced or ground (about 1/4 tsp), but lime zest also works
1/2 cup canned coconut cream or coconut milk
1 tsp. Thai green curry paste (or any color; I used red)
2 tsps. sugar (I used brown)
1 red Thai chile, minced
1/2 tsp. nam pla (Thai fish sauce)
3 large sprigs of Thai basil (about 20 leaves), bruised with the back of a knife to release some of the oils)
26-30 peeled and deveined Gulf shrimp
8 (5.5-inch) soft tortillas for serving
Directions: In a bowl, mix the first six ingredients. In a large, heavy skillet, add the sauce mixture and the shrimp. Bring to a boil slowly over medium heat. Decrease the heat to low and simmer the shrimp until just pink, about 2.5 minutes per side. Transfer everything to a container so it can cool in the fridge for an hour. This can be made up to one day ahead.
Makes about 2 cups
2 cups very thinly sliced Napa cabbage (leaves only)
1 minced Thai chile
1/2 tsp. rice wine vinegar (preferably unseasoned)
1/2 tsp. fresh lime juice
1/4 tsp. kosher salt
Few drops of nam pla (Thai fish sauce), optional
1 tbsp. coarsely chopped fresh cilantro (unless it tastes like soap to you as it does for me)
Directions: Mix it all up and eat it within an hour. It doesn’t keep super well.
In terms of fixate containers, I would measure the shrimp out with a red container and the slaw with a green. I think the two dressings here would only amount to about an orange.
This also works as a salad with the slaw as your base. That’s how I ate it for dinner so I wouldn’t get any extra energy too close to bed time. Highly recommend!