These were an easy but deliberate and coordinated meal that I'd been looking forward to whipping up. Citrus flavors just go well with my taste buds and always hit the right spot, as I've reiterated a thousand times on this blog. I also have a thing for shrimp, but who doesn't? And finally, I'm big on anything Mexican, especially what falls under the taco umbrella: fish tacos, shrimp tacos, pulled pork tacos, roasted veggie tacos, you name it, I'm a total pushover for it.
So, there you go- the origin of this quick and easy recipe. Please excuse my approx. measurings below, as this is one of those recipes you can kinda just play with, adding a bit of this, adding a bit of that... you get it, right?
Citrus Shrimp Tacos with Cabbage
2 cups frozen shrimp, peeled, deveined, tails off, thawed and cooled
1 cup sour cream
1/4 cup mayo
Lime zest (eyeball this)
Juice of one lime
Orange zest (eyeball this)
Juice of 1/2 an orange
2 Tbsp or so cilantro, chopped
1/2 jalapeno, seeded and minced
Salt and pepper
2 cups shredded green cabbage
White corn, or white flour tortillas
Set thawed shrimp aside. In a large bowl, mix sour cream, mayo (again, these measurements are approx, so if you feel compelled to add more sour cream or more mayo, please do), orange and lime juices, orange and lime zests, minced jalapeno, cilantro, and salt and pepper. Add more juice from orange or lime if needed (it shouldn't be overwhelmingly limey or orangy, but should have that refreshing tint to it). Add shrimp and cabbage, stir until all combined. Refrigerate for an hour to let the flavors blend.
In a large skillet over medium high heat, spray Pam and "fry" your tortilla's until golden brown. Spoon in the shrimp and cabbage mixture. Serve with extra lime juice, cilantro, etc.
*I think we even stuffed some black beans into the bottom of the taco, with the shrimp mixture on top. Who knows? It was a few weeks ago. Anyhow, go nuts and enjoy.