Tuesday, May 5, 2009

cilantro lime shrimp soft tacos

  • corn tortillas
  • 1lb large shrimp, shelled
  • fresh cilantro, chopped
  • 1 lime
  • 1 cup dry white wine
  • 1 yellow onion, chopped
  • 5 garlic cloves, chopped
  • lettuce, shredded

In a little bit of butter (or better yet, Olivio) brown onion and garlic over a medium flame for 5 minutes. Add wine, increase heat to medium high, continue sauteing until reduced, about 5 minutes. Add shrimp to pan, reduce heat back down to medium. Meanwhile, warm tortillas in oven for 3-5 minutes or in separate pan for about 30 seconds. Once shrimp is cooked (it will turn pink), add juice of lime to pan along with cilantro. Spoon mixture over lettuce placed on tortillas.

The dish: Back when your creditors could kick your ass for not paying (a possible solution to the sub-prime mess?), France invaded Mexico for being deadbeats. Cinco De Mayo is the celebration of the unlikely victory of Mexico in that battle (the French lost a fight- no way). Here in America us gringos use the day as an opportunity to eat spicy foods and drink tequila (not me, the last time I touched the nectar of agave I wound up on a bus going to Toledo wearing someone else's pants- but whatever). Cilantro, lime and tacos are three basic building blocks in Mexican cuisine, so putting them together was a no-brainer (which is good as I have a limited supply after the Toledo incident). I added the butter and wine as a nod to the French, as without their aggressive debt collection May 5th would be just another day. This dish worked well, but it could easily have been chicken or pork, or burritos or enchiladas. I served it alongside some poblano roasted corn and guacamole. This year more than ever we all need to celebrate the heritage of our neighbors to the south and forget all about that nasty cough so many of them seem to have. Happy Cinco De Mayo everyone!!


  1. As a nod to the current "pandemic" you should have used pork, with a tequila & Tamiflu chaser.

  2. this shrimps reminds me of Bubba Grump restaurant.

  3. Mike- I like your use of quotes- very telling

    Foodbin- thanks, I've never been, but I love checking out your restaurant reviews