Shrimp and Cabbage Crunchy Tacos

I’m posting FOOOOOD glory be to all the pigeon angels and baby koala bears.

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

And tacos, none the less. Had to start back strong, ya know. Go tacos, or go home. Isn’t that the old saying? Every taco has its shell? When life gives you tacos, make tacos? I forget how it goes.

Anyway, thanks for being patient with me as I settle back into a normal post-travel groove. I’ve had z e r o time to cook for the blog, so it felt reallyreally nice to get my big-girl camera out, pump up some tunes (<–why do I do it?) and churn out a new recipe fer ya. Tacos!

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

These are so fun. I can’t remember when or where I got the idea for them, but it was before my big tri- OH I REMEMBER. And you’ve probably already done this a kabillion times before, but one afternoon when the munch bug hit, I took a little bowl and swirled together some good ranch dressing and salsa. It became this magical shade of pink and right then, it spoke to my soul, “Beverly Sue, this mystical combination of ranch and salsa shall bring your life a fresh purpose. Go forth and pave new ways for future generations. And shave your legs, for crying out loud. It’s been like, an entire week and people are going to start calling you Thicket Legs.”

I didn’t say the voice was friendly.

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

The basic ingredients for this biz are seared shrimp (I used large this time around because they’re smaller and more bite-able for tacos. Isn’t it weird that a size large is small? Just think about that.), shredded green cabbage, ranch dressing, salsa, cilantro and a roasted jalapeno pepper!

And don’t be skeered by the pepper – it really doesn’t add that much heat. Just amps up the flavor a bit. Totally wish I hadn’t used the word amp just now.

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

Toss toss toss aaaaaaand you’re done. Scoop the shrimpy cabbagy mix into some crunchy corn tortillas, and life eeeeez guuuuud.

Oh! A word about how I did the shells. Just preheat your oven to 350, and flip a muffin tin upside down. Carefully nestle the shells between the tins, and lightly coat with cooking spray. Bake them for abouuuuut 10 minutes. May not even need that long. Just keep an eye on them. They’ll stiffen up a little and give you a nice crunch! Not AS crunchy as store-bought shells, but overall a smidge healthier, since they’re not fried. Look at you!

Give her a squeeze of lime juice and garnish with more cilantro. Always and forever.

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

TACOS.

Shrimp and Cabbage Crunchy Tacos
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Ingredients

  • 3 - 4 cups finely shredded green cabbage (a mandolin works great!)
  • 1 pound shrimp (I used large)
  • 1 jalapeno pepper
  • 1 or 2 limes
  • 4 Tbs. good quality salsa
  • 2 Tbs. good quality ranch dressing
  • 1/3 cup finely chopped cilantro, plus extra for garnish
  • 6-8 corn tortillas
  • salt and pepper

Instructions

  1. Place the shredded cabbage in a medium bowl and squeeze the juice from half a lime into it. Toss and let it sit while you prepare the rest.
  2. Preheat your broiler to hi, and place the jalapeno on a small roasting pan. Roast until it's charred all over. Once black, transfer the pepper to a small baggie, and zip to close. After a few minutes, remove the pepper and rub the skin off with your fingers. Slice off the stem and finely chop the pepper. (you can remove the seeds for less heat, but it's really not that hot!)
  3. Now flip the broiler to bake at 350. Flip a muffin tin upside down and carefully nestle the tortillas between the muffin tins. You might even want to microwave the tortillas for about 10 seconds, making them more pliable. You just want to be careful not to break them. Lightly coat with cooking spray and bake roughly 10 minutes, or just until slightly crispy. Remove from the oven.
  4. In the meantime, season the shrimp with salt and pepper and sear in a large sauté pan until opaque. Won't take but a minute. Transfer the shrimp to the cabbage bowl.
  5. In another small bowl, whisk together the ranch and salsa.
  6. Now, pour the ranch mix over the shrimp, along with the minced jalapeno and cilantro. GIve it a big toss to incorporate everything. Taste it. Eeeeeeee! Sorry, I get excited.
  7. Pile the shrimp mix into each tortilla, and give it another squeeze of lime and a few torn cilantro leaves.
  8. YOU WILL FREAK.
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http://bevcooks.com/2016/04/shrimp-cabbage-crunch-tacos/

Shrimp and Cabbage Crunchy Tacos / Bev Cooks

I’m still upset about the Thicket Legs thing.

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16 Responses to Shrimp and Cabbage Crunchy Tacos

  1. Lindsay April 7, 2016 at 8:12 am #
    These look awesome! Making this weekend:)
  2. Brittany | Words Like Honeycomb April 7, 2016 at 8:20 am #
    these bring happy tears to my eyes. we cook like 90% clean foods, but with ranch? bring on the chemicals because I have yet to find a homemade ranch that compares <--that's when Marzetti comes in handy <3 making these this weekend! oh and I finally got a mandolin and tried your onion trick and my life was complete.
  3. Ellie | Hungry by Nature April 7, 2016 at 9:22 am #
    I love the muffin tin trick - how clever!
  4. Caitlin April 7, 2016 at 10:44 am #
    You missed two sayings: TACOS FOREVER. CLEAR EYES, FULL TACOS, CAN'T LOSE.
    • Bev Weidner April 7, 2016 at 10:53 am #
      Oh my gosh you're so right! hahahahah!
  5. Michelle Lahey April 7, 2016 at 2:17 pm #
    Love the trick with the corn tortillas - definitely doing that from now on!
  6. Sommer @aspicyperspective April 7, 2016 at 9:13 pm #
    Love me some tacos! Great pics!
  7. Taylor April 8, 2016 at 12:26 pm #
    I LOVE using salsa+ranch as dressing on taco salad, but I've never thought of using it in actual tacos, yum!
  8. Ro April 11, 2016 at 9:12 am #
    I'm going to echo the sentiment on the corn tortilla trick. Pure unbridled genius. Can't wait to try out your recipe!
  9. Natalie April 12, 2016 at 9:04 pm #
    Okay we had these tonight and both agreed that the filling was delish! However, the corn tortillas were a major fail. I baked them just how you wrote and when it came time to eat them they were almost inedible, almost like they had gone stale. I got white corn tortillas, was that my mistake? Should I have gotten yellow? I knew if they were yellow my husband would shun them because he "hates" corn tortillas, but I thought if they were white I could pass the off as flour. No dice! Also, props to you for creating a super easy recipe. My 18 month old was less than ecstatic to be anywhere other than in my arms and I turned this mother out like a champ!
    • Bev Weidner April 19, 2016 at 9:04 am #
      Oh nooooo! (I'm so sorry it took this long to respond) That bums me out. I'm not sure if white vs yellow makes a big difference. Were they just way too crunchy? Like stale, like you said? I'm SO SORRY! Maybe less time next time? Hmmmm. I'll be thinking. Again, I apologize they didn't turn out for you!
  10. WhipQueen September 1, 2016 at 3:22 pm #
    Oooooh, I am definitely making these! All are fave items. Thank you!

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