I know that you like tacos, because I’ve never met a person who doesn’t. Their bite-size, customizable portions and endless mutability moves them right to the top of our family dinner favorites. Vegetarians, vegans, and omnivores alike have options, and everyone gets to build their own. All I do is cook meat, tofu, or beans for the base of the taco, then open some jars of salsa, guacamole, sour cream, pickled jalapeños, and everyone gets to create their perfect bite. It’s a foolproof way to get the people you’re feeding to enjoy what’s in front of them, and still take credit for “making dinner”.
I went through a long, delicious, chipotle taco phase, preferring ground turkey coated in a thick, spicy, tomato-based sauce. Now I crave lighter, colorful fish tacos- shrimp flecked with chili flakes and scallops bathed in fresh lime. Topped with shredded cabbage in a mayo and vinegar-based dressing, a fish taco provides the ultimate juxtaposition of creamy and crunchy, meaty and mineral, all cuddled in a soft, toasted tortilla.
The best part is that a taco isn’t really a meal, so your dinner will have the informality of grabbing a bite to eat while sitting on a sunny stoop somewhere, with a best friend. Folding the taco into your mouth, it’s juices drip down your forearm, and you enjoy the delicious mess like a giddy toddler with spaghetti sauce on her face. A taco requires that you eat with your hands no matter what age you are, with your elbows most certainly on the table.
Chili Shrimp Tacos with Creamy Lime Slaw
- For the Lime Slaw:
- Juice of one lime, about 2 Tbsp
- 2 Tbsp mayonnaise
- 2 Tbsp olive oil
- 1 tsp agave
- Salt and freshly cracked black pepper
- 12-14oz bag coleslaw
- For the Chili Shrimp:
- 12 flour or corn tortillas
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 lb raw shrimp, peeled and deveined
- 1 tsp salt
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Sliced avocado, sour cream, chopped cilantro, and hot sauce, for serving
Make the slaw first, the flavors only get better if it sits for a bit. Whisk together the lime juice, mayo, olive oil, and agave in a medium bowl, season with salt and pepper. Taste dressing and adjust seasonings as needed.
If you have a gas burner, heat your tortillas over the open flame until charred in spots on both sides. If not, heat them in a skillet until warmed through. Keep them wrapped in tin foil while you make the shrimp.
Heat butter and olive oil together on skillet over medium. Once the butter starts sizzling and foaming a bit (about 3 minutes), add the shrimp. Toss around, then add all of your spices, toss again. Sear the shrimp 2-3 minutes per side, until cooked through.
Stuff tortillas with slaw, shrimp, and desired toppings and enjoy.