Tacos Recipe

Marinate

Pat the shrimp or fish dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the shrimp or fish and toss to coat. Marinate 10–15 minutes at room temperature (no more than 30 minutes for fish).

Cook

Heat a large skillet over medium-high heat. Add a drizzle of oil if the skillet is dry. For shrimp: cook 2–3 minutes per side until opaque and just cooked through. For fish: cook pieces 2–4 minutes per side depending on thickness until flaky and cooked through. Remove from heat and keep warm.

Combine 2 cups shredded green cabbage, 1 cup shredded red cabbage and 1 cup chopped cilantro in a large bowl. In a small bowl whisk 2 tbs lime juice, 1 tbs olive oil, 1 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to combine. Let sit at least 10 minutes to soften and meld flavors.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Bring just to a simmer to dissolve sugar and salt, then pour over the onion. Press onions down so they are submerged. Let cool 10–15 minutes, then refrigerate if not using immediately. Ready to eat in 15 minutes; best after 30 minutes.

In a blender or food processor combine 1/2 cup sour cream, 2 tbs mayonnaise, 1/2 cup chopped cilantro, 1 tbs lime juice, 1/2 tsp minced garlic and 1/4 tsp kosher salt. Blend until smooth. If too thick, add up to 1 tbs water to reach drizzling consistency. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle or bowl.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred (or lightly brush with 1 tsp oil and warm). Keep tortillas covered with a towel to stay warm.

Build the tacos: place 1 tortilla on a plate, add a small handful (about 1/4 cup) of cilantro slaw, top with 2–3 shrimp or a few pieces of cooked fish, spoon on 1–2 tbsp pickled onions, drizzle 1–2 tbs cilantro crema, sprinkle with queso fresco (about 1–2 tbs), add a few jalapeño slices and finish with fresh cilantro leaves. Serve with lime wedges.

Repeat for remaining tortillas. Serve immediately while seafood and tortillas are warm.