A Daily Dinner: Shrimp Tacos with Crema and Salsa Verde
Perhaps it’s my Texan roots, but summer brings about a fierce craving for tacos.
Even though New York sadly lacks the Tex-Mex that Texas has in abundance, tacos are happily up to par. While it’s so easy to grab a taco from one of the ubiquitous trucks, I got a wild hair this week and decided to make my own.
In my opinion, “real” tacos are only served on corn tortillas (double-layered, of course) and will never see lettuce, tomatoes or processed cheese.
While today’s dinner has more of a California flair, reminiscent of San Francisco’s great taquerias, they’re still entirely authentic and also entirely delicious.
Rather than barbacoa or carnitas filling, we used plump, fresh shrimp, with their shells on. Cooking shrimp with their shells retains juices which means more flavor once they make their way to the tortilla.
After cooking the shrimp in a garlic butter, we shelled them and piled them high on tortillas, topping them with shredded green cabbage, homemade crema and salsa verde.
Shrimp Tacos with Crema and Salsa Verde
1/4 cup sour cream
1 tablespoon mayonnaise
1 tablespoon milk
1/4 teaspoon ground cumin
3/4 pound large shrimp, shells on
3 tablespoons butter, melted
2 garlic cloves, minced
8 6-inch corn tortillas, warmed
1 cup shredded green cabbage
Jarred salsa verde
1. For the crema, whisk together sour cream, mayonnaise, milk and ground cumin. Set aside.
2. In a bowl, mix the melted butter and garlic. Toss shrimp to coat.
3. Heat a skillet over medium-high heat. Cook shrimp for about 4 minutes per side or until opaque.
4. Let shrimp cool, then peel. Sprinkle with salt.
5. Divide shrimp evenly among tortillas. Top with cabbage, crema, salsa verde, and a squeeze of lime.
Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Make what you like, and enjoy! Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.