Are you still flipping burgers before the game? Stop. Stop it right now. You’ll score extra points when you blitz the buns for warm tortillas and shift the protein to marinated shrimp. Tailgate tacos will be your biggest play yet. Just make sure you’re well prepared for the big day by marinating the shrimp overnight. That way when the crowd comes hungry, you can lineup the food in five minutes or less.
Makes 3-4 tacos
Tacos
1/2 lb. fresh shrimp
1 Tbsp. MRM Sacha Inchi Powder
1/4 cup cilantro
4 cloves garlic, peeled and roughly chopped
1 serrano chili, roughly chopped
1 thumb-size piece of ginger, peeled and roughly chopped
3/4 cup olive oil
1 lemon, zest only (reserve juice for later)
Pinch of salt
3 tortillas
1 carrot, grated
4 red radishes, sliced
1 cup shredded red cabbage
Chipotle Mayo
1/2 cup mayonnaise
1 tsp. Chipotle pepper paste
1 Tbsp. chopped parsley
1 lime, zest only
Salt & pepper, to taste
Directions
- In a bowl, add all mayo ingredients and mix to combine. Place in refrigerator until ready to eat.
- De-vain and clean shrimp. Remove any excess shell and place in a large bowl.
- In a blender, add sacha inchi, cilantro, garlic, chili, ginger and lemon zest. Blend 5-10 seconds to combine.
- Coat shrimp in marinade and place in refrigerator for at least 30 minutes.
- In a frying pan over high heat, warm a splash of olive oil and pan fry shrimp for 2 minutes on both sides before finishing with the extra lemon juice. Remove from pan.
- Wipe pan clean with dry paper towels and return to heat to warm tortillas.
- Top warmed tortillas with shrimp, carrot, radish and cabbage. Top with a dollop of chipotle mayo.