One day I’m going to write an in-depth post about our weekly shop — how we strategize, prepare, and, eventually attack our local Trader Joe’s like a bunch of Navy SEALs. But for now, all I’ll say is that we have it down to a pretty precise science, so when I open the fridge or pantry and can’t find what I’m looking for….well….I get mad. That’s what happened a few weeks ago when the girls were nice enough to suggest grilled shrimp tacos for dinner. (You know how much I love it when someone else dreams up the menu.) This meal is a classic go-to in our house because it’s so fast and also because the ingredients called for are all items we would never dream of leaving Trader Joe’s without: scallions, tomatoes, cilantro, limes, greens, sour cream, tortillas. All we have to do is stop by a fish market at some point to pick up some (preferably peeled) shrimp. On this particular occasion, however, I had fired up the grill, knocked back at least half my dark & stormy, whisked lime and sugar into sour cream, and skewered up the shrimp before realizing that we were all out of tortillas — in our house a crime punishable by I-thought-you-got-them-no-you-said-you-did. But I set aside the blame game for the moment in order to make some frontline decisions. I could easily abort mission and go with a southwesternish salad. Or I could channel my inner Alana Chernila and — get this — make my own tortillas from scratch. I know the last two words of that sentence strike fear into the hearts of many a new parent, and so of course, you should feel free to go ahead and click on the “Quick” category over there in the margin, while making a note to return to this page in 2019. (Please please come back!) But emboldened by my cocktail and a few willing little partners, this was the route I decided to take. And wow did our dinner taste good. Sometimes it’s easy to forget that “from scratch” can be as simple as mixing together flour and water. And also that it’s usually the simplest things that make all the difference.
Flour Tortilla Recipe
Adapted from something I found on squidoo. Makes about 6-8 eight-inch tortillas. (PS: No one is keeping score here. You should definitely skip the from-scratch version and just go with storebought if it’s going to be the thing that crushes you and your dinner spirit.)
1 1/2 cups all-purpose flour (plus extra for flouring the board)
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 cup warm water
Combine flour and salt. Add vegetable oil and mix lightly. Add the warm water and mix with a wooden spoon until you have a soft dough. Divide into equal pieces of 6-8 balls. Brush with a little vegetable oil and cover with a dish towel and let sit for 15 minutes.
Roll out each ball on a floured surface. Preheat an ungreased griddle or cast iron pan. Add tortilla and cook until it begins to puff with a few browning spots on the bottom. Flip and press down to release the air pockets. Cook for about 1 minute. Remove and keep warm on a platter under foil until ready to fill.
Grilled Shrimp Tacos
About 20-25 pieces of medium shrimp, peeled
2 teaspoons-ish chili powder
salt & pepper
tortillas (homemade, see above; or your favorite storebought ones prepared according to package directions)
Prepare grill. Thread your shrimp on skewers and place on a platter. Drizzle a little olive oil on top, then, using your fingers, rub chili powder all over shrimp, turning them on skewers as you go. Grill for about 3-4 minutes, flipping them along the way, until they are cooked through. (You could also saute the shrimp — un-skewered in a skillet.) Remove shrimp from skewers into a bowl. Place shrimp on the table with your tortillas and other fixings such as shredded cabbage, chopped tomatoes, chopped scallions, lime wedges, chopped cilantro. Have everyone assemble their own.
I serve these with my usual sauce: 1/2 cup sour cream whisked with 2 tablespoons lime juice and 1/2 teaspoon sugar. You could also just do sour cream.