The Lovely Lady Baker Cooks Shrimp Tacos

Sometimes when I need a mental break at work, I think about dinner. I try and remember what is in the fridge that we need to eat, and what I might need to pick up from the store on my way home. I’m trying to be better at meal planning, even if it only happens a few hours in advance. The night I made these shrimp tacos, I actually had everything on hand except corn tortillas. Lucky for me the grocery store is one block from work, or another one block from home. I decided to stop after work rather than settle for a vegan corn tortilla (probably minus the corn) that I might find at my local market. I do love that little grocery store, but sometimes you need really good corn tortillas. 

I got home fairly late after my first outdoor swim since I’ve lived in SF. Burrrrrrrrr. (I would have added more r’s but I guess my point gets across all the same). Yep, it was really windy. I thought of my sweet parents when scaled the steps into the 55˚ air. They would stand at the end of the pool during our chilly night swim meets in the suburbs of KC with a towel in hand ready to wrap my sister and I up like burritos as soon as we got out of the pool. I think they did this even in to our teens. How nice it would have been! 

So, since I was so late (and cold), I was happy to make a quick dinner (more time to thaw in a hot shower). I started some Spanish rice. I like the Near East brand of rice – good every time. Then I defrosted and shelled some shrimp. Once the rice was halfway done, I sauteed corn and shrimp together with some spices until cooked and lightly fried some corn tortillas. I made Mango and Avocado salsa the night before, sliced a radish and shredded some cabbage. The whole dinner was ready in just over 20 minutes and it was tasty! I’m not a big fan of mangos by themselves, but within a sauce (like mango ketchup) or combined with other foods, they are much better. 

The combination of shrimp and corn, spicy radishes, citrusy salsa, and crunchy cabbage was great. You could use a variation of toppings, we just happened to have all of these items on hand. Hopefully the mangos will be just as tasty the next time we have an inkling for island-style tacos. Maybe we’ll try making sweet potato fries like one of our favorite cheap seafood restaurants here in SF, Pacific Catch

Mango & Avocado Salsa

1 mango diced
1 avocado diced
1 small tomato seeded and diced
1/4 C diced red onion
1 jalapeno minced (and seeded if you don’t like spicy)
1 clove garlic minced
1 tsp salt
juice of 1/2 a lime

Mix all of the ingredients together in a medium bowl. Adjust seasonings to taste. Serve immediately, or cover and refrigerate. Serve within 1 day of preparing. 

Shrimp and Corn Tacos
Serves 2 with leftovers

12 – 16 shrimp (enough for 3-4 per taco)
1/2 C frozen corn
1/4 C diced onion
salt and pepper to taste
1/2 tsp old bay seasoning
1-2 radishes sliced thin
1 C thinly shredded cabbage

Heat 1 T olive oil over medium heat, add corn, onion, and saute for 1 minute. Add the shrimp and seasonings and saute until shrimp are cooked through but not overdone. About 8 minutes total. Set aside.

To make the tortillas: 
Heat enough oil to cover the bottom of a small saucepan over medium high heat. Test a tortilla for heat – if the oil is ready, it will start to bubble as soon as you touch the tortilla to it. Gently lower the tortilla into the oil and cook 10 seconds on one side. Flip and cook another 8 seconds, or until it puffs up. Drain on a towel. Repeat with the remaining amount of tortillas you need. 

To assemble:
Spoon some corn onto the hot tortilla, add shrimp, mango salsa, radishes, and cabbage. Serve immediately with rice. Beans would be good too! 



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