Sun 29 May 2016
This fun recipe from Food and Wine bakes flour tortillas into a crisp bowl for a salad of coleslaw and shrimp, topped with radishes and avocado. The recipe suggested using an inverted muffin tin to shape the tortillas but I used soup bowls instead and it worked very well.
Avoiding Additives and Preservatives
Check the shrimp, tortillas, cumin and chili powder to make sure they are additive-free. Use freshly squeezed lime juice and pickled jalopenos without preservatives. I used President’s Choice brand.
Four 10-inch (25.4 cm) flour tortillas
1/3 cup (75 ml) mayonnaise
2½ tablespoons (37 ml) fresh lime juice
½ teaspoon (2 ml) ground cumin
8 cups (2 L) shredded green and red cabbage (1 pound/454 g)
1 cup (250 ml) chopped cilantro, plus more for serving
3 pickled jalapeños, seeded and thinly sliced (¼ cup/60 ml)
¾ pound (340 g) large shrimp, shelled and deveined
¾ teaspoon (3 ml) chili powder
2 tablespoons (30 ml) extra-virgin olive oil
Sliced radishes and diced avocado, for serving
Preheat the oven to 400° F (200° C). Invert a jumbo muffin tin on a work surface. In 2 batches, gently stuff the tortillas between the upturned muffin cups to form bowls. Bake for 15 minutes, until crisp; cool.
Meanwhile, in a large bowl, whisk the mayonnaise, lime juice and cumin. Add the cabbage, 1 cup (250 ml) of cilantro and the jalapeños and toss. Season with salt and pepper.
In a large bowl, toss the shrimp and chili powder; season with salt and pepper. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just white throughout, about 3 minutes. Transfer to a plate.
Fill the taco shells with the slaw and shrimp. Sprinkle with chopped cilantro, radishes and diced avocado. Serves 4.
From Food and Wine