Compositions for Dining

Shrimp Tacos

When Maestro was consulting in San Diego in 1989, he first heard of fish tacos, Thinking them decidedly weird, but always an an adventurous eater, he tried a couple. And were they ever good!

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Highlights: : Fast, Few Ingredients, Seafood, Shellfish

Then the lightbulb finally went on for that gringo. You can put anything on a taco! Yeah, he was uncharacteristically late with that revelation. But here is his take on a shrimp taco, a super quick and tasty meal perfect for hectic weeknights.

Quick draw tacos – fastest in the country!
Authored by: Schlepper
Estimated Cost: $15
Difficulty: Super simple
Suggested Beverage: Margaritas, Tequila, Sauvignon Blanc
No ratings yet
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dinner
Cuisine Mexican
Servings 4 people
Calories 269

Equipment and Supplies

Ingredients
 

  • 16 shrimp, 21-25 count, defrosted, peeled and deveined
  • 2 tablespoons canola oil
  • salt and pepper, to taste
  • 1 cup greens, shredded, suggest Cabbage and Cilantro, below
  • 1 cup salsa, your favorite, or below
  • 8 tortillas, flour

Method
 

  • Preheat grill to medium-high.
  • Toss the shrimp and oil in a bowl.
    16 shrimp, 2 tablespoons canola oil
  • Add salt and pepper and toss again.
    salt and pepper
  • Grill for 2-3 minutes each side, flipping once.
  • Remove from the grill and reserve.
  • Warm the tortillas.
  • Assemble the tacor in this order: First the greens, then the shrimp, then the salsa.
    1 cup greens, 1 cup salsa, 8 tortillas

Private Notes

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Authored by: Schlepper
Estimated Cost: $7
Difficulty: Super simple
No ratings yet
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salad
Cuisine Mexican
Servings 2 cups
Calories 25

Equipment and Supplies

Ingredients
 

  • 1 cup cabbage, shredded
  • ¼ cup green onions, thinly sliced
  • ¼ cup cilantro, chopped
  • 1 poblano, chopped

Method
 

  • Combine all ingredients in a bowl and mix well.
    1 cup cabbage, ¼ cup green onions, 1 poblano, ¼ cup cilantro

Notes

If your tastes run hotter than poblano, feel free to substitute jalapenos or habaneros.

Private Notes

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Authored by: Schlepper
Estimated Cost: $7
Difficulty: Super simple
No ratings yet
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Rubs, Sauces and Condiments
Cuisine Mexican
Servings 4 people
Calories 306

Equipment and Supplies

Ingredients
 

  • 2 avocados, halved, stones removed
  • 1 cup salsa verde
  • 1 lime, juiced
  • cup cilantro, chopped
  • 1 cup sour cream

Method
 

  • Put the avocados and cilantro in the blender. Pulse a few times to blend.
    2 avocados, cup cilantro
  • Add the lime juice and sour cream and blend until creamy.
    1 cup salsa verde, 1 lime, 1 cup sour cream
  • Scrape the contents of the blender into a serving bowl.

Private Notes

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Makes about 2 pints of fun.
Authored by: Ludwig van Food
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Cooling time 2 hrs
Total Time 2 hrs 25 mins
Course Rubs, Sauces and Condiments
Cuisine Mexican
Servings 16 people

Equipment and Supplies

Ingredients
 

  • 2 jalapeno peppers, diced
  • 3 tomatoes, large, diced
  • 3 tomatillos, peeled and diced
  • ½ onion, diced
  • 1 lime, Juiced
  • 2 tablespoons mirin, (rice wine)
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ tablespoon arrowroot powder
  • ¼ cup fresh cilantro, minced

Method
 

  • Optional: Roast jalapenos by holding them with tongs over a burner flame until skin blackens. Peel skins off, using gloves or holding a paper towel between your skin and the peppers.
  • Chop peppers and place in a strainer with a small saucepan underneath to catch juices.
  • Chop tomatoes, tomatillos, and onion, collecting all juices, and put in colander.

Private Notes

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