ROUGH-HEWN RAINY DAY BAJA SHRIMP TACOS
It’s raining. And lightning. And thundering. It may be like this for the next few days but I am prepared for the gauntlet of taking care of food business within a 200-strong,city-block long compound with one kitchen when all compadres are nervously hemmed in by the rain.
It’s all about sneaking out of the garret-cave and getting in and out like Batman on nights like these. In the aftermath incense is burning, the newest Porter magazine is being meandered through…but this was what I snuck down three floors and threw together in like 5 minutes for dinner.
TO START…nosh on last of yellow mango as you begin your get-in/get out kitchen affair(think of it as dessert first. no mango? Any fresh fruit will do. Eating the mango as a palate refresher will put your tongue in the right state of mind lol.).
- WARM CORN TORTILLAS. IF IT MEANS QUICKIE BURNER TOSSES,FINE.
- SEAR SHRIMP WITH BASIL CILANTRO RED PEPPER FLAKES THEN PILE ONTO SLIGHTLY CHARRED TORTILLAS.
- SHRED RED CABBAGE,WILT SLIGHTLY [NO TIME?NUKE30SECONDS]THEN TOSS IN A LIL ACV & OLIVE OIL.PILE ATOP SHRIMP.
- CHOP FRESH CILANTRO,SPRINKLE ATOP RED CABBAGE.
- GRAB MAYO,ADD SOURCREAM, LEMON JUICE,SOFRITO, SEASON TO TASTE WITH WHATEVER YOU TOSSED ONTO THE SHRIMP (& scrape some lemon zest into the stuff while you’re at it). DRIZZLE ATOP TACOS.
…resisting the urge to go “~badahbing badahboom~”
Not the prettiest plate I’ve made, but eating them did give me enough of a throwback to Sayulita & Cabo San Lucas to make me glad I made extra Baja sauce.
If you have jalapenos(& time), nix the sofrito and go for them instead. It may bring it closer to home.