Saturday, November 3, 2007
Vicky's Shrimp Tacos with Lime Cabbage
1 lb peeled and deveined raw shrimp
1 package taco shells
1 small bag finely shredded cabbage
1/2 cup cilantro, chopped
salt, to taste
sugar, just a pinch
1 to 2 green bell peppers*, sliced into strips
1 to 2 medium onions, sliced into strips
1/2 to 1 cup Greg's Happy Sauce
Put shrimp and 1/2 cup of Greg's Happy Sauce (shake bottle well first) in a resealable plastic bag, seal and shake to coat the shrimp well. Marinate in refrigerator for 3-4 hours. One hour before serving, put the shredded cabbage in a non-metal bowl or large releasable plastic bag and add the juice of the lime, a little bit of grated zest from the lime, the chopped cilantro, salt to taste (1/8 tsp works for me, or you can omit the salt altogether or add more), a pinch of sugar (or more, to taste), and olive oil to taste (about 1 tsp or so). Mix thoroughly and refrigerate for 1 hour.
Once the shrimp is done marinating, heat 1 Tbs of olive oil and stir-fry the peppers and onions until soft and onions are translucent, then add the shrimp plus marinade from the plastic bag and stir-fry until the shrimp is cooked - be careful not to overcook! You can add more Greg's Happy Sauce (shake bottle well first) while stir-frying, especially if you're using 2 peppers and 2 onions. Remove from heat. Warm up the taco shells for a few seconds in the microwave, then spoon some of the stir-fry mixture in each shell, top with the lime cabbage to taste, and wrap each taco tightly in aluminum foil for 5 minutes before serving to allow the flavors to meld.
*Note: You can substitute a finely sliced hot pepper or two, such as a jalapeno, habanero, serrano (or one of each!) for one of the bell peppers if you want to make this a hot & spicy dish.