I never was good at sleeping while the moon was full
I just lie and burn
Wreck my mind while the planet turns
Yes, that about sums it up.
When I wasn’t thinking about work, family, coffee, my eternal soul, pulling weeds, what was that guy’s name?…, I was conjuring these tacos. So insomnia isn’t all bad. Shrimp tacos would be good I thought, especially with a spicy slaw. But what kind of tortillas to use? Flour or corn?
How about both.
I don’t often pair seafood with cheese, but it really works here. I used mozzarella, but monterey jack or cheddar would work nicely also. When I make traditional ground beef tacos, I always fry each tortilla quickly in a bit of olive oil. But these shells are done all at once in the oven – nice if you have several mouths to feed.
Keith was partial to the flour version, I preferred the corn. But they were both delicious. And, if you’re feeling energetic, make your own. May I recommend these? 🙂
If you’ve had your tortillas for a few days and they’re on the dry side. I recommend brushing them lightly with water before putting them in the oven where they could dry out further.
- 8 small flour or corn tortillas
- 2 ounces mozzarella cheese shredded
- 1 tablespoon olive oil
- 12 medium shrimp peeled and deveined
- 1/2 lime
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons sriracha sauce
- 2 cups shredded green cabbage
- several sprigs of cilantro (optional)
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Arrange half of the tortillas in a single layer over the parchment paper.
Divide shredded cheese evenly among the tortillas and top with a second tortilla.
Bake for about 5 minutes, until tortillas are warm and cheese has melted.
Meanwhile, heat olive oil in a large skillet over medium heat until hot. Add shrimp; cook and stir until shrimp are pink and just cooked through, 2 or 3 minutes. Remove from heat. Squeeze lime half evenly over shrimp and season to taste with salt and freshly ground black pepper. Set aside.
To make the spicy slaw, add mayonnaise, sour cream and sriracha to the bottom of a medium bowl and whisk to combine. Add shredded cabbage and toss to coat.
Top each double tortilla shell with 3 shrimp then divide the slaw evenly among the tacos. Add a sprig of cilantro to each taco if desired. Serve.