Seared Garlic Shrimp Tacos

Our shrimp taco recipe has changed over the years from using store bought coleslaw mix in a bag, combined with a mayonnaise-based dressing, into an Asian inspired version using fresh cabbage, apple, and carrots. The shrimp are seared in cast iron with butter and garlic, and then everything is topped off with a homemade mayo, cardamom, and lemon juice aioli, using eight-inch tortillas to hold it all together! I use any leftover slaw for Bourbon Pulled Pork sandwiches. This is one of Bob Johnson’s recipes from his new book, The Left Over Ranch Cookbook: Memories on a Plate. It’s in the chapter titled Seafood.

Ingredients

1 lb of shrimp (21-25 count)
2 tbsp butter
2 cloves chopped garlic minced
½ head small green cabbage, thinly cut
½ head of small red cabbage, thinly cut
4 carrots, peeled and shredded or julienned
1 granny smith apple, peeled and cored, cut in matchsticks
½ jalapeno, cored and sliced
1 tbsp ginger, grated
Juice from 1 clementine or orange, about 2 tbsp
4 tbsp rice vinegar
2 tsp Mirin
1 tsp Gochujang
1 tbsp peanut oil
5 drops of sesame oil
½ tsp sugar
1 tsp salt
¼ tsp white pepper
1 tsp sesame seeds (optional)
½ cup/handful of cilantro (optional)
4 large 8” tortillas
2 large tbsp homemade mayonnaise
½ tsp cardamom
Lemon juice

Make the coleslaw dressing in a small bowl. Whisk together the orange juice, rice vinegar, mirin, Gochujang, peanut oil, sesame oil, sugar, salt, and pepper.
Combine the cabbage, carrots, apple, jalapeno, ginger, and sesame seeds, pour the coleslaw dressing on top and mix well. There will be plenty for leftovers.
Preheat a cast iron pan and heat each side of the tortillas until they stiffen up, a couple of minutes.
Defrost, peel, and rinse the shrimp, then them dry. The shells can be used for stock or go into the compost.
Preheat the cast iron pan to 375 – 400 °F. Add butter and heat until melted, then add the shrimp- keep the pan hot- and allow to cook for two minutes on the first side, flip the shrimp, add the garlic, and cook for another two minutes.
Combine homemade mayo, lemon juice, and cardamom, then set aside. Add more lemon juice if required to thin to a nice consistency. Salt and pepper to taste.
Place the tortillas on the plates, then add coleslaw, shrimp, and drizzle the sauce on top– garnish with cilantro.