Although somewhat of a stretch for Creole & probably tacos, the combination works in this Spicy Creole Shrimp Street Tacos recipe. My concern wasn’t the colliding of two cuisines. My concerns were: make it fast, fresh & reasonably healthy.
Although many would disagree, there’s really no hard & fast rules when it comes to cooking, apart from the obvious food science stuff. Flavors loosely stolen from different cuisines to come together to make your own, opens up a world of possibilities.
And although I dislike too many rules, my one hard & fast one is to include lots of fresh ingredients in whatever I make. For flavor, nutrients & texture.
The tacos start with a simple mixture whipped-up in a couple of minutes by combining mayo, sriracha, honey & lime. This can also double as a dip for veggies or a salad dressing.
The shrimp is simple Creole seasoning, garlic & a drizzle of oil. The seasoning gives robust flavor & a little heat without having to use a ‘War & Peace’ list of spices. This wasn’t the recipe for a lofty ingredient list. The tacos are topped with green onion, cilantro & lime salsa. Baby romaine lettuce for crunch & avocado for its butteriness.
Small, street taco-sized tortillas are perfect for not consuming scads of bread. I’ve tried, I can’t give up my bread but I can cut down. Compromise. I’d rather enjoy a little than none at all.
And just like that, dinner was done. This is a recipe that will remain on our regular meal roster. It’s quick to throw together. It has all the vibrant, fresh elements my husband & I love. And it’s a really bloody good recipe. I’d serve this to friends in a heartbeat. Some beers, maybe a pitcher of margarita & you’re good. And if you love these flavors, make sure you try Bean & Beans Nachos – more time consuming but if you’re looking to add something else to the menu, these nachos would be perfect. Until next time, cheers lovelies,
- SPICY SAUCE
- 1/3 cup mayonnaise
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- TACOS
- 1 tablespoon veg oil, plus extra for brushing
- 12 jumbo raw shrimp (prawns), peeled, deveined & halved horizontally
- 2 garlic cloves, crushed
- 1 tablespoon Creole seasoning
- 1 tablespoon honey
- 2 tablespoons water
- 8 small flour street taco tortillas
- 1/2 cup thinly sliced green onions
- 1/3 cup coarsely chopped fresh cilantro (coriander)
- 2 tablespoons lime juice
- pinch salt & pepper
- 8 small baby lettuce leaves
- 1 large ripe avocado, peeled & sliced
- To make the spicy sauce: Combine all ingredients in a small bowl. Set aside in the fridge until ready to use.
- To make the tacos: Combine 1 tablespoon of oil, shrimp, seasoning, garlic & honey together in a medium sized bowl or re-sealable bag.
- Brush each tortilla with a little oil or spray with cooking spray. Cook on a heated griddle or grill or in frying pan for about 2 minutes on each side or until grill marks appear or the tortillas are warm & golden. Carefully fold in half; cover & keep warm.
- Heat a medium sized frying pan over medium-high heat. Add the shrimp. Cook, stirring, for about 2 to 3 minutes or until the shrimp are almost cooked & curled. Add the water to deglaze the pan & cook a minute until almost all the water is evaporate taking care not to overcook the shrimp.
- Combine green onion, cilantro, lime juice, salt & pepper in a small bowl.
- To assemble tacos, spread some spicy sauce inside each tortilla. Add a lettuce leaf, avocado, shrimp & top with some green onion mixture. Makes 8.
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