October cabbage and shrimp tacos

We better enjoy the  last of our farm-fresh produce.  The farm plot is now closed until spring.  Over the weekend we had to remove all of the tomato cages and other gear.  No more stories about the farm until January, when we start planning our summer crop and starting seeds.

This fall we had a nice mini crop of red cabbage.  I am German and I do like cooked red cabbage, but I really like cabbage better in the raw state.  I am a big fan of coleslaw.  When I was living in California, I loved fish tacos with cabbage slaw.  Seems that lots of people like fish tacos.  They are much easier to find outside California.  I wasn’t sure what to do when I came home with these beautiful cabbages, but I decided to do a little internet research for a fish taco recipe.  Honestly, I can’t pickle everything!  Or can I?

 
I happened to have frozen shrimp in the freezer, so I substituted shrimp for fish.  I like to keep a bag of shrimp in my freezer at all times.  They thaw out in minutes, allowing for delicious, healthy meals.  During my search, I came across a fantastic recipe for Shrimp Tacos with Garlic Lime Cilantro Slaw.  Turns out the combination of the cabbage and the sauce is the key to taco success.  The hardest part is really the sauce, and that comes together quickly with the help of a blender.  I didn’t have Southwest Seasoning, so I just mixed a little Old Bay Seasoning with the other spices and threw in a few extra dashes of Chili Powder for good measure.

I served these delicious tacos with some guacamole, Supremo Queso Chihuahua (white cheese available at Costco and most grocery stores), and refried beans.  What a great dinner!  Everyone at my home loved it.  I appreciated that it was fairly quick to prepare and healthy.

Enjoy!

Laura

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