Shrimp tacos have a very special place in my heart!
I only thought it appropriate to post my shrimp tacos recipe as my first. Shrimp tacos are sort of my “claim to fame” and a nostalgic favorite. At least it is, in my household of two. Baylen and I were taking our first mini vacation up to Flagstaff, in February of 2012. It was my 22nd birthday and I was determined to do something.
Anything! I always have to be doing something!
It also happened to be a terrible snow storm. That did not stop us. We drove through this wretched weather in a 1999 Ford Mustang with no chains on our tires. If you have ever driven up to Flagstaff from Phoenix you know there are hills, cliffs, twists, turns, and everything else in between. We slid off the road at least 4 times, and at one point I was steering the car and Baylen was pushing it, casually on the I-17. What a guy will do to impress his girl. Anyways, upon our arrival, 5 HOURS LATER (normally a 2 1/2 hour drive), we were confined, landlocked, and not going anywhere. Now, I did not cook much back then, so we stopped at the grocery store, ransacked some ingredients, and decided tacos. Not just any tacos, but shrimp tacos with cabbage.
And oh my, they might have been the best thing I had that week!
Perhaps we were so hungry from driving for 5 hours, perhaps we were grateful to be eating anything instead of at the bottom of a cliff we almost slid off, or perhaps the few shots of obligatory tequila had something to do with it. Whatever the case, these miracle shrimp tacos were the BEST thing I had ever tasted. So without further ado, I give you my famous shrimp tacos!
Shrimp Tacos with Cabbage
- 16 oz Shrimp, tails removed, deveined
- 3 Roma Tomatoes, small diced
- 1 Jalapeno, small diced, seeds removed
- 1/2 Red Onion, small diced
- 2 Cloves of Garlic, minced
- 1/2 cup Cilantro, chopped
- 4 cups Red Cabbage, sliced thin
- 1/4 cup Mayo
- 1/2 cup Chipotle Pepper, pureed
- Lime Juice
- 8 Whole Wheat Tortillas
- Salt & Pepper
- 3 tbsp Chilli Powder
- 2 tbsp Oil of Choice
In bowl combine mayo, chipotle pepper puree, and a squirt of lime juice until well mixed, set aside
Heat oil in large saute pan until hot
Add jalepeno, red onion, garlic, tomato, and chili powder cook until fragrant and soft
Add shrimp and lime juice, shrimp will become firm and start to curl when done cooking
Add salt, pepper, and possibly more lime juice and chili powder depending on your taste
Heat tortillas directly over heat or on an alternate pan
To assemble place thinly sliced red cabbage, shrimp filling, and chipotle mayo on warmed wheat tortilla. Top with chopped cilantro (I always add a healthy dollop of guacamole on top)
Chips and salsa, rice, guacamole are some great side items for the shrimp tacos!