Taft Street Shrimp Tacos

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
  1. 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.
  2. Make slaw by combining cabbage, blue cheese, sour cream, cilantro, lime juice, salt and pepper. Set aside.
  3. Season shrimp with Taft Street Rub. Heat oil in fry pan and add shrimp. Cook until opaque (about 2 minutes).
  4. Mix in a squirt of sriracha sauce.
  5. Heat tortillas on stovetop or in oven wrapped in aluminum foil.
  6. Serve with slaw.

Serves 4. These really go well with our new 2009 Sonoma County Rose’ of Pinot Noir.

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