Shrimp tacos, how I love thee. Garlicky, with plenty of shredded cheese, cabbage and salsa, these beach-side tacos are love at first sight. They make the perfect meal any night of the year, but especially May the 5th. So, if you need a quick, delicious Cinco de Mayo dinner, look no further.
1 lb raw shrimp
4-6 large cloves garlic
1/2 a lime (extra wedges for serving)
pepper jack cheese, shredded (can substitute cheddar)
1/4 head green cabbage, shredded
1 avocado, diced
Peel and de-vein shrimp. (Incidentally, this is my favorite tool for doing so. Paired with a willing husband it’s really the best method.) Pat shrimp dry with paper towels so it doesn’t splatter as much when you fry it. Or, don’t. It’s your stovetop, you decide.
Shred the cheese and melt a little between two tortillas (like a quesadilla). Keep warm in a tortilla warmer or under a dishtowel until you are ready to eat. Each of these mini quesadillas will make one taco, so plan accordingly.
Finely chop your garlic and heat a couple of tablespoons of olive oil in a large skillet. You want enough room for the shrimp to fit in a single layer.
Toss in shrimp and garlic, season heavily with salt and pepper, and cook over medium heat, 2 minutes per side. When curled and pink, they are done. Avoid overcooking them, it’s really a quick process.
Remove shirmp and garlic to a cutting board and coarsely chop. Place in a bowl and drizzle any pan juices over the mix. Squeeze half a lime over all and toss to combine.
Top each “double tortilla quesadilla” with a small handful of cabbage, a large scoop of shrimp, some avocado and a little salsa. Serve with lime wedges and napkins. Divine.
Need a good cutting board that can go in the dishwasher and won’t transfer that garlic and onion taste to your strawberries? Check out Epicurean.
Garlic makes everything better.
Party on, taco lovers.