3 hours ago
Tuesday, July 21, 2015
More Tuesday Tacos!
Fish tacos have been a California thing for sometime now.
Here, on the East Coast, it's catching on....big time.
I order them whenever I see them in a restaurant, and making them at home is easy enough.
It's all about the sauces, it seems.
I love pescado tacos at Taqueria in Jersey City (best Mexican food in NJ). They have some sort of spicy coated fish (probably tilapia :( ), with a spicy green salsa on top. They are great after a night of drinking.
But when I make fish tacos at home, I make that yummy crema instead of salsa fresca.
It's a creamy sauce made w/ cilantro, garlic and lime. It's so good......most people use sour cream, but I like mayo! so sue me.
Here is my recipe for fantastic easy shrimp tacos.
Soft flour or corn tortillas, warmed up (I use the toaster oven lately)
half head of red or green cabbage, sliced thin
handful of green onions
2 tbsp mayo or sour cream
1 clove minced garlic
juice of a lime
handful of fresh chopped cilantro
diced avocado for the top
Mix the mayo or sour cream w/ the garlic, lime, cilantro and mix w/ the shredded cabbage to make a slaw.
For the shrimp:
1 tsp cumin
1 tsp ancho chile powder
1 tbsp fresh lime juice & zest
1 tbsp olive oil
kosher salt & pepper
Marinate the shrimp for 30 minutes. Grill in a grill pan or on an outdoor grill, 2 minutes on each side, do not overcook.
Spoon the slaw into the warm tortillas and top with the grilled shrimp.
Top w/ avocado and extra sauce if you have any.
This is a great summer dinner, everyone loves these!