In honor of The Bend’s 10th Anniversary Issue, Farm to Table curators Justin and Kayla Butts reminisce over 10 years of shared recipes. The shrimp used in the images for this delicious recipe and the November 2018 issue’s cover photo were from Mom’s Bait Shop in Rockport. As Kayla noted in her original recipe introduction, fresh shrimp is one of the best perks of living in the Coastal Bend.
Gulf Shrimp Tacos Recipe
Makes 4 tacos | Prep time: 40 minutes | Cook time: 7 minutes
Ingredients:
- 4 corn tortillas
- 1 cup cabbage, thinly sliced
- 1lb Gulf shrimp, peeled with tails and head removed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin, ground
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Quick-pickled radishes
- 3 radishes, thinly sliced
- 1/4 cup white vinegar
- 1 tsp sugar, granulated
- Pinch of salt
For avocado cilantro sauce:
- 1/4 cup sour cream
- 1/4 cup packed fresh cilantro
- 3 tomatillos
- 1 avocado, pitted with skin removed
- Juice of 1 lime
- 3 cloves garlic
- 1/2 jalapeno (seeded for mild)
- 1/2 tsp salt
Directions:
In a medium-sized bowl, combine shrimp, salt, pepper, cumin, lime juice and olive oil. Let marinate while you move on to the radishes.
Combine white vinegar, sugar and salt in a small bowl and stir to dissolve. Add in radishes and immerse in vinegar solution. Set aside while you prepare the avocado cilantro sauce.
Place remaining ingredients in a blender or food processor. Blend for 5 minutes or until smooth.
Preheat a skillet over medium-high heat. Add shrimp and cook for 3 minutes on each side or until no longer translucent.
Meanwhile, heat corn tortillas on a skillet over medium-high heat for two minutes on each side.
To assemble tacos: Place a layer of shrimp in the center of a warm tortilla. Layer on slices of radishes and shredded cabbage, as desired. Sprinkle on fresh cilantro and top with a thin line of avocado cilantro cream. Serve with slices of fresh lime.
