Shrimp Tacos

 

Spicy Shrimp Tacos ~ Coffee and Crumpets

Hello friends! It has been a bit of a lazy and blah few days on the blog front. I’m not sure if it’s the weather; the snow and cold making anything related to thinking and writing quite difficult. I love winter though, so I’m usually at my happiest at this time, but I rather just stare out the window for hours on end at the snow falling rather than be attached to a computer or straddled to the stove.

The reality is that I’ve been crazy busy and when free time rears its head, I am so tired that I cannot think, let alone compose a sentence or photograph. This does lead to hours of blank staring out the window or mind numbing marathon of shows recorded on my DVR.

I have been preferring my dusty, paperback, even though I sneeze and cough every time I pick up the book to read, over the cold smoothness and blinding brightness of my iPad. I realised I had gone 48 hours without opening my iPad when it told me to sign in again! I apologise to my friends for not stopping by to read your posts. It’s just been one of those weeks.

Sometimes, I think that when I go on a diet to help my autoimmune symptoms, the world of food is suddenly lost because I’ve given up wheat and dairy! I also know that’s not true because there are so many delicious gluten free and dairy free foods. Case in point, these shrimp tacos. They are wonderfully tasty and naturally gluten free, and can be dairy free too if you omit the chimichurri sour cream sauce and just use the herby vinaigrette.

Spicy Shrimp Tacos | Coffee and Crumpets

To me playing with flour, butter, yeast and cream is the ultimate form of therapy and creativity. If I have to give up those, even for just a short time, my mind seems to shut down to all other possibilities. I do watch my gluten quite a bit but it’s just recently that I took out dairy as well, and now my world has ended, even though I know it’s just a temporary abstinence. The heart wants what the heart wants…

I know that’s the wrong way to deal with my dilemma and I should look at the vast array of delicious food that I can still post, they won’t be comfort foods but I’m sure I can come up with a few things that appeal to me…or I can just say to heck with it and go back to eating my beloved bread and butter 🙂

So, the last few months, I’ve been consciously adding more seafood to our dinner rotations. However, the whole idea of eating fish 2 or 3 times a week is just not possible. I can barely eat fish once a week, and unfortunately, the rest of the family feels the same way. We don’t dislike seafood, we love it when we have it once in a while but it’s one of those things that can get a bit much for us.

The shrimp tacos were a way to get the kids to eat shrimp in a fun way and a way they recognise. I am thankful to have children who are willing to eat anything and love trying new things. They are actually less picky than I am!

Spicy Shrimp Tacos | Coffee and Crumpets

I also find myself getting into a cooking rut come dinner time. Since my job revolves around cooking, I really get tired of being in the kitchen (especially my crappy one after I’ve been using the fantastic ones at work!) I have noticed that my menu at home is suffering more and more, and the kids are beginning to notice. I always get the “You make the best stuff for work these days, and nothing good for us” And they are right. I am exhausted by the time I’ve created a menu, shopped and cooked and that leaves a sloppy attempt at dinner time.

Like keeping up with this blog, it’s getting harder to be organised at home too. I’ll figure it out I guess, I just need the voices in my head to stop telling me all that I still need to do.

Back to these shrimp tacos, they were delicious. Whole Foods carries a great Peruvian spice rub that I love. It smells amazing when cooking and tastes fantastic. I love roasting whole chicken with this spice rub, and even searing a salmon steak. If you can’t find a Peruvian rub, just use a good chilli powder rub or any other Southwestern or Latin inspired spice rub.

Since these are tacos, there is no hard and fast rule. Top them with anything that pleases you, I used crunchy jicama, red cabbage, red bell peppers, creamy avocado and lots of mixed greens and herbs. The sauce was a herby chimichurri that I mixed into some sour cream. You can most definitely use the chimichurri sauce by itself and can even marinate the shrimp in it. I used the rub to get another spice profile in there, and because I really love that rub!

I used a small 31-40 count variety of wild shrimp. That allows for more shrimp per bite in the taco instead of rationing shrimp to 1 or 2 per taco as is the case with the larger shrimp. These were met with much approval, even by the younger guy who isn’t a fan of shrimp. Put anything in a taco and it’s the best food ever.

Spicy Shrimp Tacos | Coffee and Crumpets

 

Shrimp Tacos

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 15-18 tacos

Deliciously spiced shrimp tacos with chimichurri sauce,
Ingredients
  • 2 pounds/1kg small shrimp (31-40 count in the US)
  • 1 generous tablespoon Peruvian spice rub, chilli powder, or other spice blend
  • 2 tablespoons oil
  • 1 lime
  • 1 large jicama, julienned
  • ½ large red cabbage, shredded
  • 1 red bell pepper, julienned
  • 2-3 avocados
  • mixed greens
  • mixed herbs
  • 15-18 corn tortillas
  • Chimichurri Sauce
  • ½ cup cilantro, packed
  • ½ cup parsley, packed,
  • ½ cup mint, packed
  • ½ cup/120 ml balsamic vinegar, or any vinegar
  • ½ cup/120 ml extra virgin olive oil
  • 1 teaspoon cumin
  • 3 garlic cloves, crushed
  • 2 tablespoons honey
  • 1 green chilli, or red pepper flakes
  • salt
  • pepper
  • ½ cup/120 ml sour cream
Instructions
  1. Put the cleaned shrimp into a bowl and add the spice rub.
  2. Toss till all the shrimp is covered with the spice rub.
  3. Marinate for about 15 minutes.
  4. Meantime, chop up the vegetables for the topping and make the chimichurri sauce.
  5. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth.
  6. Taste to adjust seasoning if needed.
  7. Toss a couple of tablespoons of this herby chimichurri with the vegetables.
  8. I tossed my vegetables all in a bowl (not the avocados though) and everyone scooped a handful to put on their tacos.
  9. You could keep the vegetables all separate incase someone doesn't like a particular thing.
  10. If you want to make the creamy sour cream sauce, add ¼ cup of sour cream to the chimichurri sauce.
  11. Adjust the sauce to your taste, add more sour cream for a creamier sauce.
  12. Set aside.
  13. Heat a large non stick skillet on medium high and add a tablespoon of oil to the pan.
  14. Add half of the shrimp and sear quickly.
  15. As soon as they are pink, and slightly charred, remove from the pan.
  16. Don't over cook!
  17. Repeat with the remaining shrimp.
  18. Once the shrimp is cooked, while still hot, squeeze lime juice all over and taste for salt.
  19. Warm the tortillas on a cast iron skillet.
  20. Keep wrapped in foil or napkin to keep warm.
  21. Time to assemble!
  22. Take a tortilla, put a heaping spoonful of the vegetables, add some shrimp, some avocado, some greens and drizzle with sauce.
  23. Eat!
  24. They're messy, but oh so good.

Spicy Shrimp Tacos | Coffee and Crumpets

These were definitely tasty and so beautifully colourful. As much as I love winter, it can be a bit dreary and I get tired of eating heavy soups and stews. These make a great change to brighten up the winter blues and lighten up the heavy winter eating.

Hope you’re all off to a great week!

  1. Do these tacos sound and look good, Nazneen! These would make a great addition to any family’s menu and I’m sure your kids’ reaction would be common. Kids LOVE tacos. This has been an exceptionally hard winter and many of us are showing the effects. We all need a few days in the sun to recharge, I think. You have so many irons in the fire, though. If you need to back away from blogging for a bit, that’s just the way it is. To be honest, I don’t know how you working Moms do it. I’ve a hard time keeping up and there’s just Lucy, Max, and me. Just check in every now and then to let us know all is well. Do take care of yourself. 🙂
    ChgoJohn recently posted..Eggs in PurgatoryMy Profile

  2. I’m loving the photos in this post! The tacos looks so delicious!
    I understand feeling unmotivated. I’ve been feeling like that a lot lately too. I used to be so adventurous in the kitchen, and now I’ve been so boring!I don’t know if it’s the weather, or just me feeling under the weather, but it needs to change.
    Henna recently posted..BiscottiMy Profile

  3. I could eat seafood and fish 7 days a week, as long as at least two of the meals were “surf & turf!” These tacos look great – in fact, I will make them for Mark’s sister and friend who are visiting for the weekend. They will love them!

    I am glad you are taking care of yourself. Not everything needs gluten or dairy (or garlic). Best to eat what makes you feel best! xox, David
    David recently posted..What to Bake? {a cookbook review}My Profile

  4. A lovely dish, my kids love shrimps and the middle one will eat it in any recipe… so I am thankful for this one .. he will definitely like it. You are so luck and really should be very very thankful to have kids who are willing to try your creations :), although I do not mind trying them too.. my kids are very picky and giving me a hard time trying anything new!!!!
    Amira recently posted..From my great grandma: Sadd Al HanaakMy Profile

  5. Looks delicious!! I always have shrimp in the freezer and when I’m out of ideas, I make something and add shrimp to it. : ) Sometimes we have tacos with different mix-in’s for lunch and I’ll have meat for the little one and shrimp for us. I love your sauce! I admit I usually spread hummus as my ‘dressing’. Great colors, great flavors – I’m all for it!
    Monica recently posted..Peanut butter sandwich cookiesMy Profile

    • Thanks Monica! Hummus sounds like a great addition too! I love tacos for their versatility, you can fill them with anything and any flavours. They always turn out delicious!

    • Hi John, I love fish tacos and make them quite often. This was a way to push some shrimp on to the youngsters. They enjoyed them. Yeah, I indulge too, a bit too much methinks!

  6. Yes, more seafood! Thank you! We are actually looking forward to the snow and cold, but we’re so lucky to have had our “vacation.” Take it easy. Hope to see you soon. Xxoo