I think most of us had the misfortune of being introduced to tacos in the form of those supermarket taco kits as a kid. I certainly was, and while they were a lot of fun as a kid, they certainly did not do any justice to the gourmet tacos I've been lucky to have in the past few years. Also, I much prefer a soft shell taco. Hard shell tacos can be a little awkward to eat at times, and when the shell breaks at the wrong place, then you end up with filling everywhere.
I made tacos for dinner the other day and wondered to myself why I haven't made them more often, considering how easy they are to put together (and delicious too!).
Pork and shrimp tacos were on the menu. The pork ones were made using Buster Rhinos BBQ pulled pork, topped with my spicy peach salsa, guacamole using a recipe from David over at Food With Legs, quick-pickled red onions and cilantro.
The shrimp ones were tossed in chilli powder, chilli flakes and cayenne for some heat, and served with lightly dressed arugula, guacamole, quick-pickled red onions and cilantro.
The tacos were served with a refreshing, summery corn salad to make the most of my market haul. Can't wait making steak and fish tacos next time!
Spicy Shrimp Tacos
1 1/2 lbs large shrimp, shelled and deveined (about 18 shrimps)
2 cloves garlic, minced
1 teaspoon chilli powder
1/2 teaspoon dried chilli flakes, or more to taste
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
6 corn tortillas
1/2 red onion, finely sliced
2 tablespoons red wine vinegar
2 large handful arugula
Cilantro, for garnish
In a small, nonreactive bowl, mixed the red onions with a pinch of salt, juice of 1/2 lime, and red wine vinegar. Stir to mix and set aside for at least 30 minutes.
Rinse and pat dry the shrimp. In a medium bowl, mix the shrimp with garlic, chilli powder, chilli flakes, cayenne pepper (if using), ground cumin, 1/4 teaspoon salt and black pepper, and 2 teaspoons olive oil. Let marinate for 10 minutes.
In a medium bowl, toss arugula with a drizzle of olive oil, juice of the 1/2 lime, and salt and pepper to taste. Set aside.
Heat a cast-iron pan over medium-high heat. Place a corn tortilla on the pan and heat through, about 30 seconds each side. Wrapped warmed tortillas in a clean towel and keep warm until ready to assemble the tacos.
Heat some olive oil in a heavy saute pan over medium-high heat. Add the shrimp in a single layer and cook, about 2 minutes on each side. Remove from the pan.
To assemble the tacos, top each tortillas with a little arugula, 3 shrimp, guacamole, pickled onions and cilantro. Make 3 tacos per serving. Serve with lime wedges and enjoy!