Shrimp Tacos with Cabbage, Apple, Jalapeño Slaw
This is my fifth summer in Austin and I have realized that summer is my least favorite season. It's hot all the time, I never remember to drink enough water, I'm always sunburnt somehow, and I don't like baking because it's hot all the time. And it's hot. All the time. Sure, summer brings a lot of fun activities like boating, grilling, fireworks - but here in Texas I can do that year round without any problem. Needless to say I am waiting for fall to roll in and the temperature to cool down. As I'm writing this a storm is rolling in over the hills which will cool things down for a minute which is very, very much appreciated.
Because it's so hot, I'm spending more time inside and have been wanting my apartment to be homier. My general aesthetic is black/gray/white for almost everything except my kitchen items and so I've decided to try interior design. Fun fact - I'm terrible at it. Thankfully I have friends with good taste who help me along the way but my apartment is slowly becoming cozier and more of a space I enjoy spending time in. It's also a very expensive undertaking (why are throw pillows so expensive?!) so it's a slow process.
To save some money and have an excuse to spend more time in my newly decorated apartment, I got a library card!! I've really been into reading books on my phone since it's more convenient than carrying a book around, and now I have an endless supply for free. Currently reading A Man Called Ove by Fredrick Backman, and I just finished 12 Rules for Life by Jordan Peterson. Let me know if you have any book recommendations and I will add it to my list!
Today I've been getting chores done around town and wanted a quick and easy lunch that required minimal cooking. Since tacos are basically a food group in Austin, I decided to make some shrimp tacos with like slaw to go on the side. It's light, it's fast, and because I accidentally bought cooked shrimp instead of raw shrimp it took about 10 minutes to make. I used a mandoline for the slaw so everything would be the same size which makes cleanup super easy since it's only one item! I also found some jicama tortillas at HEB so this dish was super light and gluten free!
Shrimp Tacos
Ingredients:
1 pound shrimp, shelled
1 teaspoon taco seasoning
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1-2 teaspoons vegetable oil
1 granny smith apple
1 small red cabbage
2 jalapeños
1 lime, juiced
tortillas
Garnish:
Lime wedges
roughly chopped cilantro
mexican crema
Instructions:
In a large skillet, heat the vegetable oil over medium high heat until shimmering. Add in spices and let toast for about a minute. Once spices are aromatic, add in the shrimp and cook until done - about 3 minutes. Remove from heat and set aside.
With a mandoline or knife, julienne the apple, cabbage, and jalapeños. My mandoline has a julienne option so it's easy to make everything matchstick sized, if it didn't, I would use a knife instead. Mix together and coat with the lime juice. Plate by putting the slaw mixture on the tortilla, topped with shrimp, wedge of lime, crema, and cilantro. Best paired with a margarita.