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Shrimp Tacos with Cilantro Lime Rice (lemmy.world)
submitted 5 months ago by to c/cooking@lemmy.world
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Plating this was a pain, but eating it was worth it. The sauce was cilantro garlic and lime with chopped green onions and a sour cream base. Tossed over shredded cabbage. I also made some guacamole for my wife to put on hers although I don’t care for it.

First time making something like this, I just sort of felt it out. Cheese is feta with chili powder and lime juice since I couldn’t find cotija cheese. I didn’t really like the slaw so I’d probably make it with just iceberg lettuce or fajita veggies instead.

Any Lemmy chefs have any advice/criticism for me? I’d love to improve

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[–] 2 points 5 months ago

I usually wet the tortillas a bit, which helps bring out their flavor. Also, I often stick some toothpicks in them to hold the whole thing together, then toast a little in device of choice (toaster oven, air-fryer, etc). A little oil lightly basted on the outside helps add some subtle crispness.

Overall, my basic approach to tacos is-- whatever tastes good together is vastly more important than trying to make them any particular 'traditional' way. That said, sauce is almost always a critical element, and dry tacos can suck it.

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