Shrimp Tacos

If you’re like most New Yorkers and intimidated by the act of cooking shrimp for the fear it will stink up your apartment, I promise, it’s not that bad! Plus, this avocado crema makes it all worth it. The perfect creaminess on top of a perfectly charred tortilla with some juicy shrimp. For a second, you can close your eyes and convince yourself you’re actually in California and not this muggy still feels summer when will it ever be fall city. We can dream, right??

Before I dive into the recipe, I want to provide some history and context on tacos. According to this piece in Vallarta Eats, the word taco comes from the word “tlahco”, which means “half or in the middle”. However, according to this article, there are also beliefs that the name taco was first referred to dynamite used in mines, which was wrapped tightly in paper, much like the modern-day taco is wrapped in a tortilla. It is believed that the classic corn tortillas were originally used as a spoon-like structure to hold the food they were eating (dating back to 1,500 BC). In the early 1900s, the revolutionary era brought the emergence of the classic and original taco. Then, during an economic crisis in the 1950s, residents began selling the famous dish on the streets to workers. Evidence is believed that tacos first made their way over to the US by an influx of immigrants in the 19th century into the Los Angeles area. Today, you are able to find Americanized versions of tacos in just about every city. The first telling sign of an authentic taco would be the shell, which should be corn-based, and the second would be the fillings, which should be a few simple ingredients: meat, lettuce, and a small amount of cheese. For a lot more information on this topic, here is a book devoted to the investigation of Mexican food: Global Taco - A Global History of Mexican Food. While this recipe is not traditional, it is my take of the Americanized version of a taco.

Ingredients (serves 2):

• Shrimp (1 dozen)

• Avocado (2)

• Lime (2)

• Cabbage (1 head)

• Brussel sprouts (1 handful)

• Jalapeño (1)

• Tortillas (4)

• Mayonnaise (2 tablespoons)

• Avocado oil

• Toasted sesame oil

• Olive oil

• Red pepper flakes

• Cayenne pepper

• Salt & pepper

Directions:

1. Make the avocado crema sauce:

   1. Combine 2 whole ripe avocados with 2 tablespoons of mayonnaise, the juice of 1 lime, cayenne pepper, red pepper flakes, and salt & pepper in a food processor and blend until smooth

   2. Set aside

   3. Chop the cabbage into thin ¼ inch pieces and sauté on a skillet for ~5-7 minutes with avocado oil and 2 teaspoons of sesame oil

      1. Once cooked through, set aside

      2. Chop the brussel sprouts into extremely thin pieces and toss with olive oil and salt & pepper. Use your hands to massage the mixture so that the brussel sprouts soften a bit

      3. Prepare and cook the shrimp:

         1. Toss the shrimp in avocado oil, the juice of 1 lime, red pepper flakes, and salt & pepper

         2. Cook the shrimp on a hot skillet with avocado oil for ~4-5 minutes on each side or until they are cooked through (they begin to form tight “C” shapes

         3. Char the tortillas on the stovetop’s open flame using tongues, for about 1 minute a side (depending on strength of flame)

         4. Top the tortilla with the avocado crema, sautéed cabbage, brussel sprout slaw, sautéed shrimp, and chopped jalapeño and enjoy!

IMG_6232.JPG