June 27

Shrimp Tacos

Well so much for WordPress auto-saving your stuff. We just had several power surges in a row and my computer is one of those dumb ones that restarts itself when the power flickers, versus The Fellow’s™ computer who takes a surge like a man. THANKS COMPUTER, you just made WordPress eat my entire entry!

Ahem. Anyway…

So as I mentioned in my enchilada sauce post, I’m making shrimp tacos from a recipe I’m borrowing from The Pioneer Woman. Something about the mix of slightly spicy shrimp mixed with a cool slaw with a light dressing sounds divine for this crappy afternoon we’re having. Weather-wise, that is. The western Sound can’t make up its mind on weather it wants to be black and pouring rain outside or if it wants to be sunny. Make up your mind! (note to self: save this damn thing after every paragraph)

I really like the idea of her simplistic tacos. But just shrimp, the slaw, and some avocado on a corn tortilla is not something that will fill us up after one or two. I don’t possess a large appetite most days, but even if I loaded up on slaw, I could see myself eating up to 4 of these, which is no bueno. The Fellow™ could probably eat 3 or 4 on a day where he’s just moderately hungry, and I definitely don’t have enough shrimp and slaw set aside to make 10 of these. So I made a little addition and put in some corn. Now, corn is one of those foods that’s a bit on the controversial side. I don’t know how many people I know who tell me corn is bad for you, you shouldn’t eat it, it’s a useless food. Well, corn is chock full of fiber, and while yes, your body doesn’t digest it well at all, it has super awesome benefits like vitamin C and folic acid, which helps to break down amino acids that can cause heart disease. So if someone tells you “corn is bad, mmkay?” tell them to blow it out their butt. It’s a kick ass food, and it did wonders for our shrimp tacos.


Shrimp Tacos

Shrimp Tacos

source:  The Pioneer Woman [Shrimp Tacos]


2 Tablespoons canola oil
1 1/2 pounds shrimp, peeled and deveined, tails removed
1 can (6 ounces approx) Mexican tomato sauce or enchilada sauce [homemade enchilada sauce]
1/2 teaspoon cumin
1 1/2 cups corn
corn tortillas
avocado slices
crumbled queso fresco (optional)
pico de gallo (optional)
lime wedges

1/2 head cabbage, sliced thin
1/2 head purple cabbage, sliced thin
1 whole jalapeno, chopped
1/2 cup whole milk
1/2 cup mayonnnaise
1 teaspoon white vinegar
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 bunch cilantro, roughly chopped


1. For the slaw, combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time. Before serving, toss in cilantro leaves.

2. For the shrimp, heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce and corn, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.

3. Assemble tacos and top each one with a light squeeze of lime juice.