Sweet and Juicy Shrimp Tacos
I have been gatekeeping this taco recipe for as long as I can remember. It started out as a pantry meal, and it has been elevated over the years to meet my expanding palette needs. This is something that I make for dinner, so this recipe is a serving for one person (3 tacos). It can also be scaled up to a bigger dinner for multiples.
Ingredients
¼ lb Fresh Peeled Deveined White Shrimp
½ tbsp Goya Adobo - without pepper
1 tbsp Cajun Seasoning
2 tbsp Mayo
1 tbsp Brown Sugar
Mi Rancho Organic Corn Tortillas
Kale Chopped Salad Kit (I prefer Taylor Farms, but you can also use coleslaw for this step)
Vegetable oil for pan frying
Directions:
Wash and clean your shrimp thoroughly. Pat dry with paper towels. In a medium bowl, combine shrimp with adobo and cajun seasoning. Mix well to make sure all of the shrimp is covered. Put to the side as you warm your pan for cooking.
Carefully place shrimp into a pan with warm oil and cook thoroughly. (I learned this tip in a Sur la Table cooking class last year - cook the shrimp on one side until the edges are pink, then flip. Cover immediately, and then cut off the heat. A common mistake people make when cooking shrimp is overcooking the fish until you get to a rubbery texture that is honestly nauseating).
Remove the shrimp from the pan and use the same pan to toast your corn tortillas. (I love using organic tortillas because they can take a little more heat and give you an amazing crunch on your first bite).
In a small bowl, combine the mayo and brown sugar.
Portion out how much of the salad from the kit that you plan to use, and cover the kale salad with your mayo mix.
Assemble: Tortilla, kale, shrimp.
I like to top the tacos off with a quick whiz of sriracha. Enjoy!
