We all eat tacos in the summer in Southern California, right?! These ones are a little unique and very customizable with whatever produce or protein you have in your fridge! Shrimp tacos have been one of my go-to’s for years. It’s definitely not your typical ‘taco’ flavor… This recipe is a marinated shrimp and seared mushroom taco with kale slaw, pickled onion, avocado cilantro crema and Carpinteria guacamole. Perfect for any night of the week!
Alright, first things first. If you can get Santa Barbara spot prawns do it. So juicy, mild in flavor, perfect plump texture and they basically melt in your mouth. If you can’t get local spot prawns I recommend wild Argentinian red shrimp that comes frozen but is deveined and peeled which makes things easy.
I just love mushrooms… they’re kind of my thing and my two year old loves them right now so I’m going to take advantage of that! I also love having a vegetarian or vegan option while entertaining. Mushrooms have such a ‘meaty’ flavor and texture if you cook them properly. I love a good sear on my mushrooms so I cook them on high heat (after heating the oil, grapeseed or avocado) then season with salt and umami seasoning and garlic salt and toss. Turn down the heat a bit and cook until browned then add a dash of red wine and let it cook down. I throw in some grass fed butter to finish.
Quick pickle some red onions or shallot with 2 teaspoons of raw coconut sugar and red wine vinegar. Let them soak for at least an hour, up to 3 or 4. They’re still crisp but have that nice acidic/sweet pickle flavor. Super easy.
I know, I know. Teriyaki with tacos?! Sounds strange but trust me on this one. The sweetness from the teriyaki (love Primal Kitchen brand - no soy), pairs so well with the juicy shrimp, acidic slaw and creamy avocado. If you’re feelin’ spicy, add a few sliced jalapeños on top for an extra kick. Only marinate for an hour or two!
Cilantro avocado crema is a simple sauce I blended up in my blender but you could also use a food processor.
1 cup sour cream
half an avocado
juice of 1 lime
3 garlic cloves
large handful of cilantro
I mean, what are tacos without guacamole?! We are so lucky to have an abundance of this delicious fatty flavorful fruit. It grows in our backyard so we fully take advantage!
This slaw can be used for a variety of dishes! I love adding kale to my cabbage slaw for a different texture and additional nutrition. Red cabbage has been a staple in our diet lately because of the glorious amount of vitamin C it provides. It aids in immune support so we’re trying to get it in whenever we can! Kale of course is a superfood and packed full of vitamin K, A, calcium, potassium and many more. I shredded half a bunch of black kale with about 3 cups of shredded cabbage. I massaged with olive oil and squeezed the juice of 2 limes in. I coarsely chopped a bunch of cilantro, a few baby bell peppers and added the marinated onions. Finish off with a pinch of salt and pepper and it’s finished!
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