I have some guilty confessions relating to this meal:
1. This might seem un-characteristic, given my general healthy habits but I love mayo. And I have an unhealthy addiction to Japanese Kewpie Mayo. If I had to choose 5 things to bring to a desert island, that just might be one of them. Along with a few chipotles to make this sauce.
2. I made these tacos all for myself one night last week while Jack worked late… catching up on my guiltiest of guilty tv shows… The Bachelor, which I had proudly avoided for weeks… and Smash, a show I hate that I love. (Or love to hate, I’m not sure which).
3. It might have been a proper “girl-night-in” if I had a margarita to go along with these. But that would have required too much planning so box wine it was…
- 2-3 chipotle peppers from a can of chipotles in adobo
- ¼ cup mayo, Kewpie or any kind
- ½ cup silken tofu
- splash of honey (or agave)
- salt & pepper
- squeezes of lime
- splash of rice vinegar, if you make yours too spicy by accident
- 2-3 raw shrimp per taco (or sliced portobello mushrooms for a veggie version)
- olive oil
- minced garlic
- salt, pepper
- shredded napa cabbage
- a few thinly sliced radishes
- chopped cilantro
- avocado slices
- a few limes
- tortillas (corn or flour)
- Combine all ingredients for the chipotle sauce in a food processor. Taste and adjust seasonings to your liking. You may want to add more chipotle peppers for more flavor/spice, more mayo to make it richer, or more tofu to mellow it out. Chill until ready to serve.
- Season the raw shrimp with salt and pepper. Heat oil in a skillet over med-high heat. When the oil is starting to bubble, add shrimp and cook for about 2 minutes per side. When the shrimp is almost done, add the minced garlic and give the pan a good shake (I find that my garlic burns if I add it earlier). Add a few squeezes of lime and remove shrimp from the pan.
- Assemble tacos with shrimp, raw veggies, spoonfuls of the chipotle sauce, and extra limes.