Photo by Gwénaël Le Vot
Serves 4
3 tablespoons olive oil, divided
1½ teaspoons chili powder
Kosher salt
¼ teaspoon cayenne pepper (or less depending on preference)
1½ pounds extra-large shrimp, peeled, deveined and tails removed
8 or more 6-inch corn tortillas
2 cups chopped red cabbage
2 avocadoes, peeled, pitted and diced
Salsa, store-bought or homemade (see tip below)
2 limes, cut into wedges
Sour cream
In a large bowl, combine 1½ tablespoons olive oil, chili powder, salt, cayenne and shrimp. Mix until shrimp are completely coated. In a large skillet over medium heat, add remaining oil. Add shrimp in a single layer and cook 1–2 minutes on each side until opaque and pink. (You may have to cook in batches to prevent crowding the shrimp.) Transfer cooked shrimp to a platter and keep warm.
Warm tortillas according to package instructions. To serve, add cabbage to each tortilla, three shrimp, a spoonful of avocado, salsa, lime wedge and sour cream (optional).
Chef’s tip: Easy homemade salsa recipe
This recipe lasts in the refrigerator for up to a week. Serve with chips or use as a condiment for chicken, fish, tacos or scrambled eggs. Make lots—it goes fast!
2 15-ounce cans fire-roasted diced tomatoes
1 white onion, quartered or roughly chopped
2 cloves garlic, large minced
1 jalapeño or serrano pepper, chopped
½ bunch cilantro, chopped
1 tablespoon fresh-squeezed lime juice
Kosher salt, optional
Place one can of tomatoes and remainder of ingredients into the bowl of a blender; blend until smooth. Pour in second can of tomatoes and stir to combine. (This is for a chunkier salsa.) Adjust seasoning by adding more lime juice and/or salt. Put into a storage container and refrigerate, preferably overnight, to allow flavors to fuse.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Keep cooler in the kitchen with light summer seafood meals—Summer is for spending time outdoors doing fun things—and not toiling over a hot stove. Let these quick and easy recipes help you take advantage of the many joys of summer.