Here is a delicious, quick and oh yes, healthy meal – Spicy Shrimp Tacos with Red Cabbage Slaw. It’s great to serve family style for ease. It also makes a great meal for guests since it can be prepared quickly and most of it in advance. This is one of my favorite go to summer dishes, because it’s light , easy and cool but of course it’s great all year round !
From by the bay, wishing you spicy taco food memories!
Spicy Shrimp Tacos with Red Cabbage Slaw
Red Cabbage Slaw
1 pound shredded red cabbage slaw, approx. 4 cups
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoon olive oil
1 tablespoon granulated white sugar
fine sea salt
fresh ground black pepper
1 Haas avocado, flesh scooped out
1/2 cup sour cream
1 lime juiced
fine sea salt, to taste
Spicy Shrimp Taco
1 pound shrimp, cleaned and deveined
1 tablespoon olive oil
1 teaspoon ancho chile
8 soft corn tortillas
8 lime wedges
optional: to garnish cilantro leaves and jalepeno chili sliced in very thin sliced rounds
To make the Red Cabbage Slaw
In a medium bowl add the lime juice, orange juice, olive oil and sugar. Whisk together until sugar is dissolved. Add the red cabbage to the bowl and mix until cabbage is coated with the dressing. Add salt and pepper to taste. Let sit in the refrigerator covered for approximately 4 hours before serving.
To make the Avocado Sauce
In a small food processor or blender add the avocado, lime juice, sour cream and salt. Blend until smooth. Place in a covered container and place in the refrigerator until ready to use.
To make the Spicy Shrimp Taco
Heat a grill pan until hot, add the shrimp and grill approximately 2 to 3 minutes per side or until the shrimp turn opaque. Warm soft tortillas in the microwave for a minute. To serve, place the shrimp, slaw, avocado sauce along with garnishes of lime, cilantro and jalapeno on platters and allow guests to make their own tacos.
This recipe is adapted from a meal I shared at a friend’s home outside of Florence many years ago. It started my love for the herb rosemary. I had never had meat braised in milk before and as an inexperienced american it seemed odd to me, but it was so delicious. The milk creates a lovely gravy after braising. Over the years I have evolved the recipe by adding onions for another dimension of flavor and by trying goat milk . Although this dish works great with cow’s milk, I find the results with goat milk to be slightly sweeter and makes for a creamier gravy. This is probably a matter of personal preference. Either way this is recipe that is simple to make and big on taste.
From by the bay, wishing you milky food memories,
Goat Milk Braised Pork Loin
3 lb boneless pork loin roast
2 mediume vidalia onions, peeled and thinly sliced
2 sprigs fresh rosemary
2 cups organic goat milk or cow’s milk
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
optional: garnish with gremolata – recipe below
Preheat oven to 350F. In dutch oven heat butter and oil on stove until hot, add the pork loin and brown on all sides. Remove from pan and place to side. In same pot please add the onions and sauté until soft, add back the pork, add rosemary and milk. Cover and place into the oven for two hours, stirring occasionally. Let pork rest slice and serve with onion and milk gravy. Garnish with gremolata.
1/2 cup italian parsley, finely chopped
1 garlic clove, minced
1/2 teaspoon fine sea salt
Directions In a bowl add parsley and minced garlic. Into this bowl finely zest the lemon. Add salt and mix. Refrigerate until ready to use. This can be used to compliment veal, pork or fish.