If someone told you that you could eat tacos every day for the rest of your life, would you at least consider it? I absolutely would. Homemade tacos are the perfect food for an interactive, DIY-style party but they’re also easy to whip up in small batches for one or two people on a work night.
When I was growing up, taco night meant ground beef cooked with Old El Paso spices stuffed in Old El Paso shells topped with cheese, salsa and shredded lettuce, usually alongside refried beans. They were quite delicious but there are a lot more creative things that you can stuff inside of a taco shell.
Today, taco night means soft corn tortillas warmed in the oven or on the grill (real talk: or in the microwave between two damp paper towels for under a minute). I love tacos with fish or shrimp but Chicago’s taco joints have opened me up to a world of tacos pastor, with spicy marinated pork and juicy pineapple, and King crab leg tacos, which can’t be adequately described by the written word.
When I make tacos with fish or shrimp, I usually like to complement the mildness of the seafood with a rich, spicy sauce and a crunchy topping, like peppers or in this case, a bright, fresh slaw. If you have a jar of spicy tomato salsa on hand, that’s my favorite addition to balance the fresh citrus dressing and the mild shrimp. If you want to get crazy, you can customize your tacos by adding chopped chipotles in adobo sauce or fresh diced jalapeño peppers into the mix.
That’s the best part about taco night: it’s simply unpredictable.
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons sour cream
- kosher salt and black pepper
- ¼ small cabbage (8 ounces), shredded
- 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
- 1 jalapeño, seeded and chopped
- 1 tablespoon olive oil
- 1 pound peeled and deveined medium shrimp
- ¼ cup roasted tomato and chipotle salsa
- 8 small flour tortillas, warmed
- In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
- Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat.
- Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
- Spread a small amount of salsa on each tortilla. Top with shrimp and slaw, then serve.