When I want a good fish taco and I don't feel like cooking, I go to Cabo Fish Taco. But more often than not, my husband and I make them at home. This is one of those few meals that is almost always a joint effort. We've made them about 20 different ways and they always turn out right. It's one of those meals that is hard to mess up.
Every once in a while, though, we stumble upon a better-than-usual way to make fish tacos. This was one of those times.
With 14 pounds of shrimp in our freezer and my husband's tendency to cook everything with a splash of bourbon, discovering this recipe was practically inevitable.
BOURBON SHRIMP TACOS WITH SMOKY CHIPOTLE SAUCE (serves 2)
1 Tablespoon extra virgin olive oil
1/2 pound of shrimp, deveined and peeled
1/4 teaspoon cayenne
1/2 teaspoon cumin
1/4 teaspoon sea salt
1/4 cup bourbon (See Notes)
4 small soft white corn tortillas
Smoky chili sauce
1/4 cup red onion, thinly sliced in long pieces
1/4 cup extra sharp cheddar cheese
1/4 cup fresh cilantro, chopped
1/3 avocado sliced into 4 large slices
Smoky Chili Sauce:
2 Tablespoons light mayonnaise
2 Tablespoon fat free Greek yogurt
1 chipotle chili in adobe sauce, chopped finely
Before you get started...
1) Always have a fire extinguisher in your kitchen.
2) When you light the bourbon on fire, make sure you have a lid for the pan. If the flame gets too high, kill the flame by putting the lid on the pan. That way you kill the oxygen and thus the flame. Please do not set your kitchen on fire.
Heat the oil in a pan on medium heat. Add shrimp to the pan. When they start to pink, flip them over and add bourbon. Use a grill lighter or match to set the bourbon in the bottom of the pan on fire. Allow to burn for about 30 seconds, then cover the pan with a lid to put out the flame. Remove lid and sprinkle shrimp with spices.
Toast tortillas over a toaster or in a frying pan with a bit of oil.
Top each taco with 1/4 of the toppings and a tablespoon of the Smoky Chili Sauce (recipe follows).
Whisk all ingredients together in a small bowl. Refrigerate leftovers or if not used immediately.
When you make this, use a bourbon that is non-rye. Rye bourbon is more spicy than wheat bourbon, like Maker's Mark, which we used. The wheat makes the flavor less potent, smoother, and thus better for shrimp.
Kelly Davis is a blogger, freelance writer, food enthusiast, and native North Carolinian. When she's not training for a race or cooking something delicious in the kitchen, she's writing, reading, snuggling her dachshund, or plotting her next project. You can keep up with Kelly's antics and recipes on her blog, Foodie Fresh.