I seriously love tacos. They are such a cool meal; one of my favorites. For starters, they are SO easy to make...just chop some veggies & cilantro, grate some cheese, cook up some filler (meat, fish, beans) and wrap it up in your tortilla of choice. They are also very pretty and fun to photograph. And of course, they are so darn tasty and everyone likes them!
I have many versions of tacos that I make: good ol' beef, shredded chicken/pork, shrimp, black bean, and fish. Maybe I'll have a taco week on the blog sometime!
Here's a couple of my secrets to amaaaaa-zing tacos:
1) You must warm up the shells. I prefer corn tortillas, but flour is good, too. The easiest way to warm them up is to wrap a stack in a damp dishcloth and nuke them for 1-2 minutes. (Thanks KayCee for this trick!)
2) If you are a corn tortilla lover, like myself, you must double up the shells! If you choose not to, your taco will end up on the front of your shirt or in your lap.
3. You must have fresh fixins'... think, pico de gallo, cilantro, a squeeze of lime, tomatoes, onions, etc.
4. You must season appropriately!! And I don't mean that salty "taco seasoning." That stuff is icky. I usually use chili powder, cumin(one of my fav spices), cayenne and a smashed up chili in adobo sauce. But for this recipe, I make a special dressing that you cook the shrimp in. It's good drizzled over the top, or as dressing for a taco salad. It's a knock off from the Nordstrom Cafe Cilantro Lime Salad. YUM!
5. And lastly, you must overfill your taco shell so it's practically impossible to roll up! Greg and I do this every time, he's worse than me though. It makes a gloriously delicious mess.
Cilantro Lime Dressing
1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
1 teaspoon pureed chipotle chiles in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 cup canola oil
1 cup chopped fresh cilantro stems and leaves
1 pound raw shrimp, peeled and rinsed well
Combine all the ingredients in a blender and pulse to combine. Place shrimp in a shallow dish and pour 1/2 the dressing over the top. Reserve the remaining dressing to drizzle on the tacos. Allow to marinate for at least 15 minutes.
Heat a little oil in a frying pan over medium heat; add shrimp (dressing and all) and saute about 5 minutes or just until shrimp is pink throughout. Shrimp cooks very quickly, so please don't overcook, as they like to get tough and chewy!!
Warm the taco shells and enjoy!