Lots of people like shrimp. Shrimp are likable! They are sweet and snappy, appealingly pink, and soak up flavors quickly. But people also think shrimp should be super cheap, and super cheap shrimp is almost definitely caught and processed under miserable conditions. For human beings.
This recipe calls for a pound of shrimp. Buying good/better shrimp might set you back close to twenty bucks a pound, but when you consider it makes a filling dinner (and cabbage and tortillas are awfully cheap), it’s not too bad. Hell, it’s still cheaper than two tickets to a movie these days.
Review these tips on buying better shrimp from fake fake-news outlet, the Washington Post. (See what we did there?)
1 lb. large or extra-large raw shrimp, peeled and deveined, tail off
3 Tbsp. lime juice
1/2 tsp. salt
1 Tbsp. honey
1 Tbsp. vegetable oil
2 tsp. chipotle chili powder
1 ear of corn
2 cups shredded red cabbage
1/2 tsp salt
2 scallions, sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp lime juice
SPICY LIME CREMA
1 cup crema
Zest and juice of 1 (fairly juicy) or 2 (fairly dry) lime(s)
1/4 tsp salt
1/4 tsp chipotle chili powder
8 flour tortillas, to serve
1) Mix up your marinade. Pour the marinade over the shrimp and set a timer for 20 minutes.
2) In a cast iron pan, char the corn on the cob. Don’t use any oil, just throw it in the pan, let one side brown a bit, then roll around so you get a nice char on several sides. Set the corn aside to cool.
3) Mix the shredded cabbage with the salt. Let it sit while you make the crema. (You can definitely substitute sour cream for the crema. They're pretty similar. But if you've never had crema, look for it in a well-stocked grocery store that usually has Mexican ingredients. We really like this one.)
4) Stir together the ingredients for the crema. Taste and adjust the salt and lime. Set aside.
5) Slice the charred corn off the cob. Add the corn to the bowl with the salted cabbage. Add the scallions, cilantro, and lime juice. Mix well.
6) Heat a teaspoon of vegetable oil over medium high in a large non-stick skillet. Take the shrimp out of the marinade and place them on a paper towel.
7) Add the shrimp to the hot oil, cooking in batches so you only have one layer of shrimp at a time. Cook the shrimp about 1 minute per side, turning when the shrimp is lightly browned. Wipe out the pan between batches to prevent any leftover marinade from scorching.
8) Heat your tortillas over the flame of a burner, keeping a close watch and turning with tongs. They'll puff up and then collapse when you pull them from the heat. And if you crank up the gas, you can char the edges nicely. Place the hot tortillas in a clean, folded dish towel to keep them soft and warm.
9) Assemble your tacos: tortilla, shrimp, slaw, and crema. Have at it.
BEER PAIRING: We recommend a bottle of Super Pils from this super brewery.
Here's another pic of these really pretty tacos for you to salivate over until you make them: