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I have been thinking about the beach as of late with some of the 
warmer days that we have had recently.
Savoring fresh seafood from various places and seeing what I had on hand, I put together a very tasty version of shrimp tacos.
First time I tried them was a few years ago in Maryland, granted I love Fish Taco’s, however there’s a difference in taste and toppings.
I was hooked! I put together this few nights ago, hope you will try it out…..cause I will be making them again this weekend!
Shrimp Street Tacos w/ Citrus Radish Slaw, Pineapple Salsa & Lime Crema
Shrimp Marinade
½# large raw shrimp, shelled, deveined, rinsed, patted dry
Juice from 1 orange, separated (use half for slaw)
2 – 3 T. fajita seasoning (use more per your palate of spice)
Mix these 3 ingredients together in a non-reactive bowl, cover and refrigerate until ready to cook.
Citrus Slaw
2 C. shredded cabbage mixture, lightly packed
4 red globe radishes, shredded
Fresh orange juice, to taste
Red wine vinegar, to taste
S&P
Mix these 4 ingredients together in a non-reactive bowl, set aside.
Pineapple Salsa
4 slices fresh pineapple, chopped (reserve juice)
2 jalapeno peppers, seeds & membrane removed, finely minced
¼ C red onion, finely minced
2 T. cilantro or parsley, chopped fine
½ lime, squeezed
Mix these 5 ingredients together in a non-reactive bowl, refrigerate until ready to use.
Lime Crema
½ C. sour cream
Juice of 1 lime
Mix in glass bowl to taste and for a thinner drizzle consistency
Chopped scallions, garnish, optional
Once everything is prepped, start toasting your tortillas (4).
I used 5” King Hawaiian brand (first I saw),
Add a little olive oil to a sauté pan, warm and swirl.
Place a tortilla in pan and let it crisp a bit, then flip, set aside and toast remaining.
Add a little more olive oil and cook shrimp until pink.
Assemble each tortilla with 3 or 4 cooked shrimp, slaw, salsa and lime crema.
Plate & Enjoy!
Chefs Notes:
There was plenty of prep for this recipe, however once prepped, it will last for a few days for another meal.
All you have to do is marinate more shrimp and sauté and assemble.
Several items can be purchased pre-made, however fresh ingredients I feel packs a tastier punch.
Bottled juices can be used vs juicing fruit.
I opted with a pre-made fajita seasoning packet, had it on hand.
If you have spice on hand, definitely experiment and give it a try.
When using any type of acid in food prep, always use a non-reactive bowl.
Acids (vinegars, fruit juices) can leach a plastic or metal taste into foods.
Use glass or ceramic/stone/clay.
