Asian-style Shrimp Tacos
I absolutely love seafood, and fish tacos seemed like a great springtime treat. I wanted to make a simple cabbage recipe I was taught by someone very special and close to my heart. He normally uses Worcestershire sauce, however I was misinformed into thinking I had some. In this instance, I winged it. I had an urge to spice it up a bit with some Asian flavors. Using what I had in my fridge at the moment turned out to be a surprisingly easy task.
This recipe is quick and simple to make and construct, and is quite delicious! The chili garlic sauce added a linger kick to the back of throat, while the plum sauce added a hint of sweetness to the plain tortilla. It reminded me vaguely of moo shu shrimp.
I nailed this recipe on the first try and it is not to be missed out on! Especially if you have left over shrimp or a head of cabbage that needs some beheading 😛 A bit messy, but hey, that is half the fun!
1/2 head of green cabbage, chopped or shaved with mandolin slicer
1 to 2 tbsp grape seed oil
Pepper, to taste
15 (or so) extra large (26/30) shrimp, precooked and deveined
2 tbsp Hoisin sauce
1/2 tsp gourmet Teriyaki
1/4 tsp chili garlic sauce
Plum sauce, for tortillas
1. Add grape seed oil (or a margarine) to a large skillet over low heat.
2. Stir in cabbage, add pepper to taste and cover with lid. Steam for 2 to 4 minutes.
3. Add hoisin, teriyaki and chili garlic sauces. Stir until coated. Cook for about one minute.
4. Meanwhile, heat both sides of tortillas (until warm) on a stovetop griddle or in a pan, which is lightly sprayed with canola oil.
5. Lightly coat the warmed tortillas with plum sauce, to give the taco a bit of sweetness.
6. Stir cooked shrimp into cabbage mixture until heated through.
7. Add cabbage and shrimp to the tortillas and enjoy! (About 2 to 3 shrimp per tortilla)
- Add red cabbage for a bright, vibrant color
- For a bit of a crunch, add finely chopped water chestnuts
- Shrimp can also be substituted for chicken (or added to) for another, different textured protein
- For a hotter flare, ginger paste or fresh ginger could be added to the cabbage mixture