How often is Halloween on a Friday or Saturday? Not very often, at least in my recent memory. But then again it was probably last year and I am completely oblivious and have the attention span of an ant (or so My Other Half says).
As I’ve mentioned pretty much every year since I began this blog, I take Halloween so so seriously. Or, rather, my work takes it seriously. Every year we have this epic costume competition and the one or two people who don’t dress up are outcasts. Or just over-worked and have no time. But I like to call them party poopers. Last year we had a pumpkin carving competition too and it was SO FUN (mine was not so Haloween-ish though). I can’t wait to carve a pumpkin again today!
So I was planning on posting a spooky recipe for you today… but then I realized the spookiest thing in the blog post line-up was pumpkin pie. Not really that spooky. So you ended up with these tacos… which are probably (definitely?) the prettiest things I’ve photographed, like… ever. What do you think?
I actually made these for the first time AGES ago! But the photos I took of them were… embarrassing. Thankfully when I look up old photos from the most successful bloggers, they suck too. Makes me feel not so bad.
I know what you’re thinking – curry and tacos? But they’re DELICIOUS. Mind-blowingly good and super healthy! Like everything I am making these days.
Yum yum yum.
Soft-shall tacos are now my FAVOURITE tacos! I have previously talked about how I didn’t like them… but now I adore them.
- Olive oil
- 1/4 cup lime juice
- 1 tbsp ketchup
- 2 tsp soy sauce
- 1 tsp curry powder
- 2 tsps minced garlic
- Salt & pepper, to taste
- Pinch of allspice
- 1 lb raw shrimp, peeled
- 2 red peppers, quartered
- 2 yellow peppers, quartered
- 1 onion, cut into thick rings
- 1 jalapeño pepper, seeded
- Cilantro, chopped
- 8 small flour tortillas
- In a big bowl, whisk 3 tbsps of olive oil, 2 tbsp of lime juice, ketchup, soy sauce, curry powder, garlic, a bit of salt and pepper, and the allspice. Add shrimp and toss to coat. Brush peppers and onion with olive oil. Grill or roast the veggies until charred. Coarsely chop them and put them in a bowl. Add cilantro, lime juice, salt and pepper to taste and toss to combine. Add a little more olive oil if needed. Grill or pan-fry the shrimp until pink. Serve shrimp and salsa in flour tortillas.
- Adapted from Canadian Living