We are still in lockdown here in New Jersey... although we can get take out or delivery, our family is having fun cooking from scratch and trying different recipes! Without the commute time, everyone pitched in and we had this meal in less than 1 hour! One night this week, my daughter got the idea to try to recreate one of her favorite meals from a restaurant in Blacksburg, VA
Cabo Fish Taco Soy Ginger Shrimp Tacos is what we tried to recreate! I am pleased to say it turned out AMAZING… and healthier since we didn’t beer batter fry the shrimp! Take a look at the process!
I’d start with the Marinade…. just to get things moving….
1/3 C Soy Sauce
2 TBS honey
3 cloves garlic minced
1 tsp ginger minced
1 tsp sriracha sauce
2 tsp fresh parsley chopped
1 Lb of shrimp (We doubled the shrimp and marinade for 5 people… you can make what you want to eat but leftovers will also be amazing so okay to make more than you need!)
3 cups of flour
1/3 c canola or sunflower oil
1 tsp baking powder
1 1/2 tsp Salt
1 c warm water
Mix all ingredients and roll into one big ball. Separate into 12 balls ( we doubled it for 5 people and had some extra) and roll out with a rolling pin. Use a non-stick skillet and cook until bubbles appear and flip them. Keep them warm in a warm oven while you’re preparing the rest of the dish
Here’s how they’ll look when they bubble and when they are ready!
You’ll want to make your salsa before you assemble it all… you can do this ahead of time and save some prep time in the moment! Don’t skip this step… jar salsa just won’t do in this case!
Take a little time to prep the fixins…. either shredded cabbage or lettuce and some extra cilantro and your salsa!
