Smokey Shrimp Street Tacos
For the first "official" post on my website I asked people what they would like me to write about via my Instagram (@BwellQue) and Facebook pages. My sister was the first one to respond. She said she wanted to see a Recipe that was Street Tacos, BbQ & Shrimp. That was a day ago. In that time I wrote, tested and am now sharing that recipe. Hopefully she'll like it!
*I would also like to mention that along with having a tendency to ramble, I have a tendency to add unnecessary steps to recipes. I thoroughly enjoy the process of making food and some times get a bit carried away. I promise to try to identify these steps when I make them.
The first thing that I did was marinate the shrimp. I wanted to get as much flavor into it as possible. For the marinade I used olive oil, orange & lime juice, salt & pepper, cilantro and garlic. I used a fresh orange & lime so I also added the zest from both of them for a bit more flavor.
I let this marinate for about 2 hours. While that was marinating I took the leftover juice from the orange and lime, put it in a pan with a stick of butter and a couple of tsp of Tajin and smoked it. *(this is one of those unnecessary steps I mentioned)
While the butter was smoking I decided to make my slaw. Yucca is a vegetable I was recently recommended to try with Tajin. I've never had it before but I'm always up for a challenge so I decided to make a slaw using yucca. Again, the yucca is not necessary but if you've never tried it, I recommend it. It has a texture similar to a potato. I wasn't quite sure what to expect cooking it so I cut it into cubes. If I were to make it again, and I will, I'll cut it into thin strips.
I let this set up in the fridge for about an hour.
Now it was time to play. I soaked some wooden skewers at the start of all of this because I knew I was going to grill the shrimp. I started with a small wedge of lime, then a shrimp and repeated this until I had three shrimp per skewer. I placed them directly over the coals on my Weber Kettle grill. I put the lid over it for 30 seconds with the vent closed. I flipped the shrimp skewers and did the same thing for the other side. *WARNING - unnecessary step ahead: so not only is this next step not necessary, it's also not 100% safe so I definitely do NOT recommend doing it...but I did it anyway. Remember the smoked butter? I drizzled this over the shrimp to get the fire to flare up and create a nice char.
The last component was an Avocado Tajin Aioli. This was a variation on my Tajin Aioli but i used avocado in place of mayonnaise. Next time; and I'll add this to the recipe, I would add a little sour cream as well. It didn't have a bad flavor but the color was slightly unappealing.
I removed all of the shrimp from the skewers and rough chopped them.
To build the tacos I started with a corn tortilla shell, shrimp (drizzled with some of the smoked Tajin butter, I had it so I figured I'd use it), yucca slaw, drizzle of the avocado Tajin aioli, cotija cheese and the little touch that made a huge difference: crushed chicharonnes! It gave them an extra smokey, bacon flavor that went amazingly with the shrimp!
I hope you give this recipe a try and enjoy it!