Shrimp Tacos Two Ways

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First and foremost, let me apologize for our brief hiatus from easy peezy recipes. As some of you may know we moved into our very own kitchen and we cannot wait for you to stop by! So, our hands were tied up a bit. 

With that being said, I've had some health stuff to take care of so I asked Carmel if she can whip up a nice and simple recipe for you using shrimp. 

I was craving shrimp. 

And after seeing the pictures, I am craving it even more! HEAL ALREADY! #fucklyme

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Who's Carmel you ask? Well, she is one of Gracefully Fed's head chefs. She has been with the company for two years and basically runs the kitchen. I started cooking in my kitchen and thought I was a good cook until after hiring culinary trained Carmel - who saw me peeling ginger one day and with daggers in her eyes told me there was a much faster way. 

Sure, her experience hails from working with chefs John Sedlar and Roy Choi, as well as running the kitchen at LA's beloved Getty. So why would I doubt for a second she would have some of the best tricks in he book as to making cooking easy, simple, safe, tasty and most importantly fun! 

I hope you enjoy her recipes and her handy how-to's, and if you are in Sherman Oaks and need a quick tip on dicing Butternut Squash, just come on in and ask...

So here are her Shrimp Tacos Two Ways!

Just for clarification our soups and meals that we cook for you we locally source the ingredients from organic farms. Our blogs differ in that we try to find easy  recipes that contain ingredients you can grab and go from you local grocery store. Broccoli Slaw from Whole Foods or Trader Joe's for example is a super easy fix to making your own garnish and slaw. Jicama tortillas, if you are gluten and corn free, are a GREAT substitute and they sell them in the fridge at Whole Foods. And finally, when buying shrimp always make sure to ask if they can de-vein for you...it makes life so much simpler and they will always do it!


INGREDIENTS

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  • Shrimp, peeled and deveined
  • Tortillas of choice 
  • Broccoli slaw (Trader Joes or Whole Foods has in a bag)
  • Avocado, sliced
  • Vegan Mayo 
  • Sriracha
  • Olive oil
  • Cilantro
  • Lime, cut into wedges 
  • Gracefully Fed Taco Seasoning (you can use your own taco seasoning as well)



INSTRUCTIONS

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1) In a medium bowl mix together 1 part Sriracha to 2 parts mayo. Squeeze in a quarter of a lime and mix well. Toss in your desired amount of broccoli slaw (depending on how many tacos you will be making), mix, and side aside. 

2) Take another medium bowl and coat shrimp in olive oil. Season with Gracefully Fed Taco Seasoning to your own preference and toss to coat evenly. 

3) Heat cast iron or other pan on medium high heat with a few TBSP of olive oil. You will know the oil is hot enough when you see it shimmering, or if you sprinkle water on it lightly it will sizzle. Place shrimp one by one in the pan, making sure to leave enough room between each. If you crowd the pan you will steam the shrimp instead of pan searing them!

4) Let the shrimp sit for 1 minute on each side, it will become pink and curl up once cooked through. You should see no translucent pieces. Take out of the pan and place on paper towels to soak up extra oil.

5) It's time to plate! If you're using traditional tortillas, heat over an open flame on your stove or in a pan. Layer your tacos first with shrimp, then with your slaw mixture, and top with extra Sriracha Aioli sauce, avocado slices, and cilantro. Garnish with a wedge of lime to squeeze over the top. 

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Take some pictures because they will be beautiful, then enjoy!

With love, 

Traci