1 Tbsp fruity olive oil (or neutral oil), plus more for sautéing
1 lb raw shrimp (preferably wild-caught), shelled and deveined
For Pickled Cucumbers
85 ml (⅓ cup) water
85 ml (⅓ cup) unseasoned rice vinegar
25-38 grams (2-3 Tbsp) sugar, to taste
¾ tsp Kosher salt
1 small cucumber (Persian or Kirby), sliced into thin rounds
For Salsa Verde
8 oz tomatillos, husked, rinsed and cut into chunks
½ small sweet onion (yield about 3 oz), peeled and cut into chunks
1 garlic clove, peeled and roughly chopped
1 green onion, trimmed, roughly chopped
1-2 serrano peppers or 1 jalapeño, stemmed and roughly chopped (remove seeds and white ribs if you prefer a mild salsa)
5 ml (1 tsp) freshly squeezed lime juice
12 sprigs cilantro with tender stems
4 sprigs Italian parsley
15-30 ml (1-2 Tbsp) water if needed to blend
Kosher salt and freshly ground pepper to taste
For Slaw
½ medium head green cabbage (yield about 1 lb), cored and thinly sliced
5-6 leaves lacinato kale (stems discarded), sliced into thin ribbons
1 Tbsp unseasoned rice vinegar
1 tsp fruity olive oil (or neutral oil)
2 tsp freshly squeezed lime juice
¼ tsp Kosher salt
3 green onions, white and dark green parts only, thinly sliced
Cilantro leaves from 4 sprigs, roughly chopped
Freshly ground pepper to taste
For Assembly
1 ripe avocado, thinly sliced
4 large or 8 small tortillas, store-bought or homemade
3-4 oz queso fresco or cotija cheese, grated
Fresh cilantro
Lime wedges
Procedure
Make the marinade: In a non-reactive bowl, whisk together all the marinade ingredients except for the shrimp. Taste and adjust with additional cayenne if desired. Add shrimp and toss to coat well with the marinade. Cover or transfer to a ziploc bag and refrigerate for at least 30 minutes. (Since the marinade doesn’t contain any acid, you can even let the shrimp sit in the marinade overnight.)
Pickle the cucumbers: Combine water, vinegar, sugar and salt in a small saucepan over medium-high heat, and bring to a boil. Remove from heat, add cucumber slices, and let sit for 15-20 minutes. Transfer cucumbers to a jar or resealable container and top with pickling liquid. Cover and refrigerate until ready to use. (Cucumbers will keep for up to a month in the refrigerator.)
Make the salsa verde: Combine first eight ingredients (tomatillos through parsley) in blender or food processor. Turn on and process until blended (if slightly dry and chunky instead of liquefied, add 1-2 tablespoons of water and process until smooth). Season to taste with salt and pepper, and refrigerate until ready to use.
Make the slaw: Combine cabbage, kale, vinegar, oil, lime juice, and salt in a large bowl. Use your hands to massage the mixture for about a minute, or until the cabbage and kale begin to soften/wilt. Add scallions and cilantro, and toss to combine. Season to taste with pepper. Refrigerate until ready to use.
Char the tortillas: This step is optional, but it really improves the flavor and texture of store-bought tortillas. If using freshly cooked tortillas you can skip this step, though I still do it with my homemade ones because I love the added char. To do this over an open flame on a gas stove, turn on the flame to medium. Working with one tortilla at a time, use a pair of tongs to hold the tortilla over the flame, moving it around occasionally to distribute the char in various spots. See my photo for reference - you don’t want to torch the entire thing, you just want it to get it nicely blackened in several spots and around the edges. If you don’t have access to an open flame, you can broil the tortillas for a few minutes, or toast them in a cast iron pan. Once all the tortillas are charred, stack them on a plate and cover loosely with a clean kitchen towel until ready to serve.
Cook the shrimp: Set a large skillet over medium-high heat. Add 1-2 tablespoons olive oil, and heat until shimmering. Remove shrimp from marinade, shaking off (not wiping!) excess liquid. Carefully add the shrimp to the pan and sauté for 2-3 minutes, tossing frequently, just until cooked through (they will turn pink on the outside and start to curl up). Remove shrimp from pan and cut into bite-sized pieces.
Assemble the tacos: This process is up to you and your imagination - we all have our own methods for putting together the ideal taco (I prefer to layer my flavors and textures). Regardless of how you build yours, each tortilla should get slaw, shrimp, avocado, pickled cucumber, a drizzle of salsa verde, and a sprinkle of grated cheese. Serve with additional cilantro for garnishing and lime wedges for squeezing.
Notes
Feel free to use good store-bought tortillas for your tacos. If you'd like to make your own, here’s my recipe.
Nutrition Information
Serving size: 1 large or 2 small tacos
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/green-chile-tomatillo-shrimp-tacos/