SERVES 4 · GF, DF, VEGAN ADAPTABLE
I love these shrimp tacos so much that I make ten times the spice mixture and put it in a bottle so that I can whip up these spicy morsels any time the craving hits. To me, the perfect taco has a combination of textures and flavors—crunchy, creamy, spicy, sour, and don’t forget juicy. These shrimp tacos hit all the right notes. Chipotle powder definitely gives the shrimp a little kick, but you can adjust the amount to suit your taste. Not into spicy? Substitute smoked paprika to get the smokiness without the heat. The pineapple slaw is the perfect topping to round out these tacos, but there’s enough here if you wanted to turn this into a salad and top it with the sizzling shrimp. For a vegan version, which I enjoy just as much if not more, substitute 3 cups of bite-size cauliflower florets, steamed. Toss them with a drizzle of olive oil and the spice mixture and sauté in olive oil until caramelized. So incredibly good, you’ll have a hard time not eating the entire pan.
1 pound medium-size peeled and deveined wild shrimp, tails removed
½ teaspoon chipotle chili powder, or less to make it less spicy
½ teaspoon garlic powder
½ teaspoon natural cane sugar, brown sugar, or maple sugar
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon chili powder
¾ teaspoon sea salt, plus more for sprinkling
Freshly ground black pepper
1 tablespoon unrefined, cold-pressed, extra-virgin olive oil
8 warm corn tortillas (GF/DF, if necessary) or large lettuce leaves
Pineapple Slaw (recipe follows) or shredded cabbage, sliced avocado, and lime
1. Rinse the shrimp and pat dry with paper towels. Set aside.
2. In a medium-size bowl, combine the spices, sugar, salt, and black pepper to taste. Add the shrimp and toss to coat.
3. In a large skillet, heat the olive oil over medium heat. Add the shrimp in one layer and cook until cooked through, 5 to 8 minutes, turning when halfway done.
4. If the shrimp are very large, chop them into bite-size pieces before serving. Season with an extra pinch of salt and serve with tortillas and desired accompaniments.
SERVES 6 · VEGAN, GF, DF
¼ whole pineapple, skin and core removed
Melted coconut oil, for brushing pineapple
Sea salt
Freshly ground black pepper
Chili powder
4 cups thinly sliced green or red cabbage (or a mix)
2 large watermelon radishes, julienned, or any smaller variety, thinly sliced (about 2 cups)
½ small red onion, diced or thinly sliced
½ jalapeño pepper, seeded and minced
2 tablespoons freshly squeezed lime juice
2 tablespoons unrefined, cold-pressed extra-virgin olive oil
1 avocado, peeled, pitted, and sliced
¼ cup fresh cilantro leaves and tender stems
1. Preheat a grill to medium-high heat. Brush the pineapple with coconut oil and sprinkle with a pinch each of salt, black pepper, and chili powder. Grill until you achieve grill marks on all sides. Set aside.
2. Place the cabbage, radish, onion, and jalapeño in a serving bowl.
3. Dice the pineapple and add to the bowl.
4. Add the lime juice, olive oil, ½ teaspoon of salt, and black pepper to taste and toss to combine. Arrange the avocado slices on top and mound the cilantro in the center.
TIP: If your market only offers one type of wild shrimp, do purchase that rather than farm-raised, regardless of size. Farmed shrimp is fed antibiotics, chemicals, preservatives, and antifungal agents. If the wild shrimp you are working with are very large, they can always be halved after they are cooked. Shrimp are a low-fat source of protein that is also high in vitamin D as well as three powerful antioxidants—selenium, astaxanthin, and copper.