Cauliflower Shrimp “Tacos”

As promised, I’m back with a recipe. Summer’s well on it’s way- sun, freedom and … tacos. Normally, I’d use our yearly trip to California to get my taco fix (Ruby’s Fish Taco is the best!), but since we won’t be going this year, I figured I’d make my own.

Cauliflower is all the rage now, so I decided to ride the trend and make cauliflower tacos. Hence: Cauliflower Shrimp “Tacos”.

Let’s get cooking!

Ingredients

Cauliflower  tortillas (recipe inspired by Pure WOW)

  •  1 large head of Cauliflower, riced
  • 3 eggs or 4 egg whites
  • salt and seasoning, to taste

Shrimp

  •  150-200g washed and peeled shrimp
  • 1 egg white
  • salt, to taste
  • pepper to taste
  • 1/4 lemon
  • Cilantro stems, to taste

Salsa

  •  1 small tomato, diced
  • 1/2 onion, finely diced
  • 1/2 tsp salt
  • black pepper, to taste
  • 1/4 tsp mustard powder

Roasted Pepper Salsa verde

  •  2 jalepeños, halved lengthwise
  • 1 bulb of garlic, peeled
  • seasoning, to taste

Directions:

For the Tortillas:

Preheat oven to 300F (150C). Microwave riced cauliflower on high for 1-2 minutes or until soft. Using a towel or a few paper towels, squeeze out excess moisture. Season with salt and spices to taste and beat in eggs.

Spray a baking sheet with cooking spray and spread the batter into 4 thin rounds (about 6 in across and 1/8th inch thick). Bake for 8-10 minutes and allow to cook

For the salsa:

Mix onion with salt and lemon, then marinate for 30-60min. Drain off excess liquid then mix in tomato, pepper and mustard. Set aside

For the Shrimp:

Mix shrimp with salt and egg whites and allow to marinate for 5-10 minutes. This helps keep it moist and prevents overcooking. Heat a non- stick pan on medium. Sauté shrimp with seasoning and cilantro stems. Squeeze in lemon at regular intervals. Continue cooking until the shrimp is opaque but still glistening (3-4 minutes). Remove from heat and set aside

For the Salsa Verde:

Preheat boiler. Place peppers and garlic on a baking sheet lined with foil and broil for 12 minutes or until soft and slightly charred.  Roughly chop and place in food processor. Blend into a chunky puree.

Assembly:

Pile up the shrimp, salsa and roast pepper “sauce” onto the tortillas. Garnish with cilantro and an extra squeeze of lemon.

Serve and Enjoy!

[\recipe]

I know the recipe is quite long, but I promise it’s easy. However, here are a few things to keep in mind:

The hardest part to nail is the shell. Since it uses cauliflower instead of flour or masa, it’s a lot more delicate than a regular tortilla and won’t fold very nicely. To combat this, make sure the cauliflower is riced as fine as possible. It’s also important to squeeze out as much moisture as possible. Another tip is to bake them an extra minute or two to dry it out a bit.

The recipe says salt and seasoning, but I use Trader Joe’s BBQ rub.

It’s slightly sweet and smoky, which adds incredible depth of flavor to pretty much everything.

Well, that’s it for now. I hope everyone has an amazing week. Until next time, bye!

 

 

 

 

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