Circle B Kitchen
Recipe adapted from the San Francisco Chronicle
Serves 4
6 cups (about 8 ounces) prepared coleslaw mix or thinly shredded cabbage
1/3 cup mayonnaise
1/4 cup buttermilk
3/4 teaspoon freshly ground pepper
4 tablespoons fresh lime juice
Salt to taste
1/2 cup vegetable oil
12 soft corn tortillas (store-bought or homemade)
3 garlic cloves, minced
1 1/2 pounds cleaned and deveined shrimp
1 ½ tablespoons of olive oil
Mexican hot sauce or Tabasco sauce to taste (I like Red Devil)
Cranberry Mango Salsa (I get mine at Trader Joe's) or just mix your favorite mango salsa with cranberry sauce
Bring your salsa to room temperature.
Toss the coleslaw or cabbage with the mayonnaise, buttermilk, pepper and 3 tablespoons of the lime juice, then season with salt. The slaw should be both tart and peppery. Set aside.
If you would like crisp taco shells, heat the 1/2 cup oil in a large skillet. Working in batches, quickly fry the tortillas on both sides until crisp, folding in half part-way through to create the shell. Drain on paper towels. Keep warm.
If you would like a soft taco, preheat your oven to 375 degrees. Place your tortillas on a baking sheet, spray with a little cooking oil spray and heat for about 3 minutes or until they’re soft and pliable. I like them to heat them long enough to have a little texture to them.
Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and saute for 1 minute. Add the shrimp and a few dashes of hot sauce; sprinkle with the remaining tablespoon of lime juice. Cook, stirring frequently, until the shrimp just begin to curl and turn pink, about 2 to 3 minutes.
To serve, place some shrimp in a tortilla, top with the slaw and some of the fruit salsa. Or, place the tortillas, shrimp, slaw and salsa on serving platters/bowls and let diners assemble their own tacos.