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!
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.
Equipment and Supplies
- grill indoor or outdoor
- 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
- 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
- 1 cup cabbage, shredded
- ¼ cup green onions, thinly sliced
- ¼ cup cilantro, chopped
- 1 poblano, chopped
- Combine all ingredients in a bowl and mix well.1 cup cabbage, ¼ cup green onions, 1 poblano, ¼ cup cilantro
Equipment and Supplies
- small serving bowl
- rubber spatula
- 2 avocados, halved, stones removed
- 1 cup salsa verde
- 1 lime, juiced
- cup cilantro, chopped
- 1 cup sour cream
- 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.
- 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
- 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.