The Cooking Process:
Making the quick-pickled cabbage: I began the cabbage preparation by chopping half the cilantro and setting the remaining sprigs aside for garnish later. In a medium bowl I combined the cabbage, chopped cilantro, and quick-pickle brine, added some salt and pepper and tossed to coat. Once it was ready Ii set this aside to allow the cabbage to rest and soak up the brine.
Cooking the poblano: I heated some oil in a large frying pan until it was hot but not smoking. While the oil was heating I thinly slicing the poblano lengthwise and then added this to the pain. I seasoned with salt, and cooked, stirring occasionally, until the poblano had softened which took about 4 minutes. Once it was ready I transferred the cooked poblanos to a plate.
Cooking the shrimp: Firstly, I rinsed and drained the shrimp, then juiced half of the lime and finely chopped the chile. In the same pan I used for the poblano I added some oil and warmed over a medium-high heat. I added the shrimp, stirred and seasoned lightly with salt and pepper, and cooked lightly for about 1 minute. I then added the diablo sauce and some fresh chile, then reduced the heat to low, and cooked until the shrimp were firm and cooked through. Once the shrimp were ready I removed them from the heat and added the lime juice and seasoned with some with salt and pepper.
Warming the tortillas: I used 4 tortillas from the package that Sun Basket sent. On a dry medium frying pan I warmed the tortillas until just pliable and warm, which only took about 30 seconds per side.
Plating and Serving – I transferred the tortillas to plates (2 tortillas per serving) and topped with the shrimp, pickled cabbage, poblano, and a bit of the diablo sauce that was remaining in the pan. I crumbled queso fresco on top and garnished with the pumpkin seeds and remaining cilantro sprigs and served immediately.
On a Personal Note:
I really appreciate the quality of products that Sun Basket send. Everything is fresh, organic and as healthy as possible. I love Tacos, and they are usually easy to make, which was the case with this recipe. The dish was nice but there were some elements of it that were a little average. I expected the flavors to be a bit spicier. Also, I felt that the dish needed some additional spicy aioli or a more generous serving of the diablo sauce as it really needed additional liquid as the dish did seem a little dry. Another thing to note for next time is that when shrimp are going inside a taco, it is better to cut the tails off in advance.
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