Shrimp Tacos
Orange and blueeeeeee
Shrimp Tacos
Tomato Guajillo Salsa
2 tomatoes on the vine, halved
2 cloves of garlic in their skin
½ of a small yellow onion, quartered
3 guajillo chilis
2 arbol chilis
3 tablespoons EVOO
Kosher salt and freshly cracked black pepper, to taste
Slaw
½ of a medium head of red cabbage, thinly sliced on a mandolin
½ red onion, thinly sliced and rinsed under cold water
½ of a bunch of cilantro, roughly chopped
Fresh lime juice, to taste
Kosher salt and freshly cracked black pepper, to taste
Shrimp
6 cloves of garlic, finely chopped
⅓ cup olive oil
1 pound peeled, deveined, and tail-off jumbo shrimp
Kosher salt and freshly cracked black pepper, to taste
Lime juice, taste
To assemble
8-10 (6-inch) corn tortillas
Diced avocado
Mexican crema
Make the salsa: Heat a cast-iron griddle or large cast-iron pan over medium heat. Add the tomatoes, cut side down, along with the garlic and onion. Char everything on all sides until blackened and soft, about 10-15 minutes total. While everything chars, place the guajillos and arbol on the same griddle. Toast on both sides until slightly darkened, about 1 minute per side. Remove from the griddle and remove the seeds and stems from the guajillo (the arbol are good to go). Place the chilis in a bowl, cover with warm water, and let them soak for at least 20 minutes until soft. Drain off the water. Add the charred tomatoes, onions and garlic (discarding the skin) to a blender along with the soaked chilis, evoo and salt and pepper to taste. Blend until smooth and emulsified. Season with more salt if needed and set aside.
Prep the slaw: Add the cabbage, red onion, and cilantro to a medium bowl. Place in the fridge until ready to finish and serve.
Cook the shrimp: Add the garlic and oil to a small saute pan. Turn the heat to medium, and cook, stirring constantly, until the garlic is lightly golden brown, about 4-5 minutes. The garlic will continue to brown and crisp once out of the oil, so just barely golden is the move here. Carefully pour the oil and garlic through a fine mesh strainer. Place the garlic on a paper towel to drain (reserve the oil).
Add the shrimp to a small bowl and toss with about 2 tablespoons of the garlic oil, salt, and pepper to taste. Return the cast-iron griddle to medium-high heat and heat until it just starts to smoke. Add the shrimp and cook until the shrimp are seared and pink on the first side, 3-4 minutes. Flip and cook until the shrimp are opaque and cooked through, about another 1-3 minutes. Remove the shrimp from the griddle to a cutting board and roughly chop. Add to a bowl and toss with the reserved fried garlic and lime juice to taste.
Assemble: Just before serving, toss the slaw with the lime juice and season with salt and pepper. Warm your tortillas either in the microwave, wrapped in a damp paper towel, or on the griddle you cooked the shrimp on until pliable. Add some of the shrimp filling to a warm tortilla and top with the avocado, salsa, slaw, and crema.