Cooking for two

Tequila contributes savory kick to shrimp tacos

Most nights, after arriving home from work, I pour myself a tequila. Not a lot, a couple of ounces. Usually a reposado. I’ll sip it while decompressing and figuring out what’s for dinner.

The habit has grown from my love of Mexican foods, visits to that country, hanging out and tasting in tequila bars and one heck of a wedding at which the tequila made at the bride’s family’s farm flowed generously. With that taste of tequila on the palate, the musings for dinner often turn to Mexican flavors, as with the shrimp tacos here.

And just as white wine I’m drinking might make it into a sauteed chicken dish, some tequila worked its way into this one. I like the bite it brings to the marinade. But choose a blanco; a reposado should be reserved for sipping, and pondering.

Shrimp Tacos With Slaw

Juice of 1 lime

1 ounce blanco tequila

2 teaspoons olive oil

1 jalapeno, finely minced

Salt

1/2 to 3/4 pound medium shrimp, peeled, deveined

1 1/4 cups shredded red cabbage

2 green onions, chopped

1 small poblano pepper, thinly sliced, optional

1 tablespoon fresh orange juice

2 tablespoons chopped cilantro

2 teaspoons olive oil

Salt

4 to 6 corn tortillas, warmed

Tajin, or chili powder (see note)

For the marinade, mix together the lime juice, tequila, olive oil, jalapeno and a generous pinch of salt. Set aside about a third of the mixture.

Combine the remaining mixture with the shrimp and marinate at room temperature for 10 to 15 minutes.

Meanwhile, make the slaw: In a large bowl, combine the cabbage, green onions and poblano, if using, in a bowl.

Add the orange juice, cilantro, olive oil and a generous pinch of salt. Toss to combine.

Heat grill or broiler to medium.

Drain shrimp, discarding marinade.

Thread on skewers; grill or broil, turning once and brushing with the reserved marinade, until shrimp are opaque, about 6 minutes total.

Serve in tortillas topped with slaw and sprinkled with Tajin or chili powder.

Makes 2 to 3 servings.

Note: Tajin is a Mexican spice blend of dried chiles, lime and salt. Look for it in Mexican grocery stores and the ethnic aisle of some grocery stores. Substitute chili powder or hot sauce, if you like.

Food, Pages 32 on 09/25/2013

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