It's taco Tuesday! Three cheers!But tacos aren’t just for Tuesdays... they are good every day of the week, alliterative or not!
Gluten free people listen up...you are in luck because many a taco aficionado would tell you that a corn tortilla is the only way to go. But be careful, as I discovered in my search, many tortillas labeled as “corn” sneak some wheat in there. Look for a gluten free label or, if you have the time, buy some masa flour and make your own!
This recipe was so delicious but the great thing about tacos is that you can take some liberties with the ingredients. Add more to this recipe or take things away. Don’t like shrimp? Add chicken! Don’t like cabbage? Leave it out! To hot sauce or not to hot sauce? You decide! It’s your taco and you can make it however you want to.
1 ¾ lb shrimp, peeled, deveined, and cut in half
4 cloves of garlic, minced
2 Tbsp olive oil
12 soft corn tortillas
half a cabbage, diced
¼ c cilantro, chopped
¼ c cilantro, for garnish
¼ c creme fraiche
ground cumin, to taste
salt and pepper, to taste
3 limes (or more if you like!)
Combine creme fraiche, the juice of 1 lime, and as much or as little cumin as you like. (I used about 1 heaping tsp.) Set aside. Mash avocados with juice of 1 lime and chopped cilantro. Set aside. Set aside bowl with chopped cabbage. Set aside bowl of cilantro garnish. In a large skillet, heat olive oil over medium high heat. Add garlic, saute one minute. Add shrimp and saute until just pink, about 3-4 minutes. Squeeze juice of remaining lime over shrimp and set aside. Put shrimp, tortillas, and all accoutrements on your table. It’s taco time! Enjoy!