On a recent trip to So Cal we had some great shrimp tacos on the public pier in Santa Barbara. Here’s our take.
Ingredients
- 1 pound shrimp (30 count) cleaned
- 2 tablespoons Taft Street Rub (recipe to follow)
- 1 tablespoon olive oil
- sriracha sauce
- ½ small head cabbage, finely sliced
- 4 ounces blue cheese
- ½ cup sour cream
- 2 tablespoons cilantro leaves, chopped
- Juice from 1 lime
- Salt and pepper
- 8 corn tortillas
Taft Street Rub
- 2 tablespoons cumin seed
- 1 tablespoon coriander seed
- 2 teaspoons chili powder
- 1 teaspoon brown sugar
- Salt and pepper
- Brown cumin seed and coriander seed in a fry pan until they begin to smoke. Put in spice grinder and grind to powder. Mix in chili powder, sugar, and salt and pepper.
- Make slaw by combining cabbage, blue cheese, sour cream, cilantro, lime juice, salt and pepper. Set aside.
- Season shrimp with Taft Street Rub. Heat oil in fry pan and add shrimp. Cook until opaque (about 2 minutes).
- Mix in a squirt of sriracha sauce.
- Heat tortillas on stovetop or in oven wrapped in aluminum foil.
- Serve with slaw.
Serves 4. These really go well with our new 2009 Sonoma County Rose’ of Pinot Noir.