Prep Details

YIELD 4 servings

INGREDIENTS

FOR THE SHRIMP SPICE

• ¼ cup tomato powder

• ¼ cup smoked paprika

• 1 cup Wondra flour

• 3 tablespoons chipotle chile powder

• 1 tablespoon kosher salt

FOR THE SHRIMP TACOS

• Canola oil, for frying

• 2 garlic cloves, peeled

• 1 pound shrimp, peeled and deveined

• Kosher salt

• 8 corn tortillas

• 2 limes, cut into eighths

FOR THE PICKLED CABBAGE

• 2 cups apple cider vinegar

• ⅔ cup lime juice

• ¾ cup water

• ¾ cup sugar

• 1 bay leaf

• 1 garlic clove, peeled

• 1 Scotch bonnet or habanero pepper, one side slit open with the tip of a knife

• 6 sprigs of fresh thyme

• 1 head red cabbage, cored and thinly sliced

DIRECTIONS

MAKE THE SHRIMP SPICE

1. Whisk all the ingredients together in a shallow bowl.

MAKE THE PICKLED CABBAGE

1. Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.

2. Put the cabbage in a large, heatproof bowl and pour the boiling pickling solution over it.

3. Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month.

MAKE THE TACOS

1. Pour about 1 inch oil into a cast iron skillet. Add the garlic and heat to 350 F

2. Dredge the shrimp in the fish spice, patting off excess, and place on a plate.

3. Fry the shrimp in batches until golden brown, 2 to 3 minutes. Transfer with a skimmer or slotted spoon to paper town to drain. Sprinkle with a little kosher salt.

4. Heat the tortillas in a hot, dry skillet until pliable and browned in spots, about 20 seconds a side.

5. To serve, pile shrimp onto the tortillas and top with cabbage. Serve immediately with lime wedges.