NWK - Shrimp Tacos
Prep Details
YIELD 4 servings
INGREDIENTS
FOR THE SHRIMP SPICE
¼ cup tomato powder
¼ cup smoked paprika
1 cup Wondra flour
3 tablespoons chipotle chile powder
1 tablespoon kosher salt
FOR THE SHRIMP TACOS
Canola oil, for frying
2 garlic cloves, peeled
1 pound shrimp, peeled and deveined
Kosher salt
8 corn tortillas
2 limes, cut into eighths
FOR THE PICKLED CABBAGE
2 cups apple cider vinegar
⅔ cup lime juice
¾ cup water
¾ cup sugar
1 bay leaf
1 garlic clove, peeled
1 Scotch bonnet or habanero pepper, one side slit open with the tip of a knife
6 sprigs of fresh thyme
1 head red cabbage, cored and thinly sliced
DIRECTIONS
MAKE THE SHRIMP SPICE
Whisk all the ingredients together in a shallow bowl.
MAKE THE PICKLED CABBAGE
Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.
Put the cabbage in a large, heatproof bowl and pour the boiling pickling solution over it.
Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month.
MAKE THE TACOS
Pour about 1 inch oil into a cast iron skillet. Add the garlic and heat to 350 F
Dredge the shrimp in the fish spice, patting off excess, and place on a plate.
Fry the shrimp in batches until golden brown, 2 to 3 minutes. Transfer with a skimmer or slotted spoon to paper town to drain. Sprinkle with a little kosher salt.
Heat the tortillas in a hot, dry skillet until pliable and browned in spots, about 20 seconds a side.
To serve, pile shrimp onto the tortillas and top with cabbage. Serve immediately with lime wedges.