Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2014 > 10 > 20141017_212022_shrimp-tacos-with-cabbage-slaw-and-pico-de-gallo.html

Shrimp Tacos with Cabbage Slaw and Pico de Gallo Friday, October 17, 2014, 09:20 PM

/posts/2014/10/20141017_212022_shrimp-tacos-with-cabbage-slaw-and-pico-de-gallo.html
/_id/20141017212000

Meredith and I made shrimp tacos with lots of accouterments:

Shrimp

We got unpeeled shrimp so we had to manually peel and devein it. Honestly, it wasn't too bad but I do not think I would do it again for small ones. It just took too much time and effort. if we buy bigger shrimp, then it would be fine and worth it. Meredith sautéd them with some seasonings including cumin, chipotle powder, lime and salt.

Cabbage Slaw

I used the recipe from Serious Eats (_local link_) as a guide. I made a few changes including

• Halved the cabbage (used 1/4 head) and used red
• Kept liquid amounts the same
• Add the juice of one lime to the liquids (~2Tbsp)
• Used 1/2 tsp of table salt instead of 1 of kosher
• forgot the onion (I think)

It was pretty good. I would use this recipe again. I liked what they said about the [temperature] heat of the liquids that then get cooled. The only thing is that maybe it was too wet. Oh well. We did let it sit for about 2 hours. And it was even better the next day.

Curtido [Mexican Cabbage Slaw] (From Serious Eats)

Local Copy password is the name of my dog, all lower case

Pico de Gallo

I used the recipe from The Kitchn mostly. The biggest changes were that I used a mix of plum tomatoes and some (old) chopped cherry tomatoes. They were a bit wet (as was warned). I also just used the entire lime rather than half. Finally, I likely went heavy on the cilantro. And I used red onion. I may have forgotten the jalapeños. Not 100% sure.

It was pretty good. Not as good as I have had in some restaurants but I do not feel like it was way too far off. Maybe I should be more reserved with the cilantro next time.

Pico de Gallo (from The Kitchn)

Local Copy password is the name of my dog, all lower case

Jicima Fries

We also served it with spiralized Shoe String Jicama Fries (Original Post, Local Recipe).

Meredith made the seasonings and they came out wonderfully. I think the heat was set a bit higher, maybe 425 and that worked well. They were a bit spicy though which Meredith had said before. We will certainly do this again! Also, quartering the jicima was a good way to spiralize it. I also chopped up the pieces the remained.

Additional Photos

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 9030

Original WP Pub Date: 2014-10-17_212022

Tags: spiralized