PrintDinner Tonight: Seafood Salad Tacos
Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular readers of Serious Eats know that Nick is one half of the Paupered Chef duo that has done some writing for us. OK, we'll let Nick take it from here. —The Editors
Photograph by Nick Kindelsperger
Welcome to Dinner Tonight, a handy little guide to eating simply and quickly for weekday meals. I’ll run through an easy recipe that can be picked up, completed, and cleaned up before it’s time to hit the sack. I’ll pull from the latest celebrity chef’s photo-laden books as well as dusty old tomes I've picked up at yard sales. It’s all up for grabs, as long as it’s simple, quick, and delicious. If you have some perfect recipes for the column, please let me know.
First up, one my favorite quick meals from Everyday Mexican by Rick Bayless: Seafood Salad Tacos with Tomato, Radish and Habanero. It’s probably the easiest taco recipe this side of opening up a packet of “Mexican” seasoning, but it's healthier and tastier. Don’t skimp on the radishes; they provide a nice bitter crunch—a nice foil to the fresh shrimp. Use the habaneros, however, at your own discretion. Don’t be a hero. Jalapeños or even some hot sauce would work well, too.
Seafood Salad Tacos with Tomato, Radish and Habanero
Fresh uncooked shrimp is the best bet if you’re on one of the coasts. However, if you can get good-quality precooked shrimp, then that will take this from a simple dinner to nearly brainless.
Ingredients
1 1/4 pounds medium shrimp
Juice of 2 limes
1 small white onion, finely diced
6 radishes, thinly sliced
1 habanero (or 2 jalapenos), finely diced
2 large tomatoes, diced
1/2 cup cilantro, chopped
1 teaspoon salt
Tortillas
Procedure
1. If you need to cook the shrimp, bring a medium pot of water to boil, and throw them in for a couple of minutes, until they firm up and turn orange. When done, plunge into ice water, and let cool for a few minutes. Remove the shells.
2. Combine cooked and peeled shrimp with the lime juice, onion, radishes, habanero, tomatoes, cilantro, and salt. Stir until combined. Warm the tortillas quickly on a hot skillet.
3. Stuff tortillas with shrimp mixture and serve.
View other entries from Dinner Tonight.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
5 Comments:
Welcome! Enjoyed your post & style of writing. Hope you will include some vegetarian recipes that are geared toward single people who don't like left-overs!
JEP at 6:32PM on 07/16/07
I love this feature! Can we have a sneak peek on Monday of recipes to come so we can go shopping at once? Some of us are lazy and cannot go to the store every day. (Okay, I do, but I would like a weekly list, if possible.)
NYminknit at 2:51PM on 07/17/07
awesome idea for a column! Those tacos look delicious. I second the idea of vegetarian recipes occasionally, as well as those geared to singletons!
flye3076 at 4:44PM on 07/17/07
These tacos are my favorites! I can also highly recommend the chard tacos from the same cookbook . . .
eclecticality at 9:03PM on 07/17/07
Made these for dinner last night. The more salt and lime juice the better they are. Served them with buttery ears of summer corn and a red wine from Portugal.
srbrooklyn at 11:27AM on 07/26/07