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

  • jakemehoff11@sh.itjust.works
    41·
    9 days ago

    I mean, I’d eat it if you sat it down in front of me. But:

    You definitely shot yourself in the foot with all the dairy, as far as I’m concerned. That’s a pretty dense, hearty topping for an otherwise light, vibrant shrimp dish.

    I’d either do cream or cheese, but not both. I think about the slaw being the main attraction whenever I do shrimp tacos, and I like a nice fresh zap to mine.

    My cabbage slaw is basically:

    • 1 cup purple cabbage, shredded
    • Half a red bell pepper, thin strips
    • Half a carrot, thin strips
    • 3-4 green onions, sliced thinly
    • 1/2 cup of cilantro(parsley if you have the soap gene), finely chopped

    Toss that together with the juice of a lime(2 tbsp) and a tablespoon of good, fruity olive oil. Add salt and pepper to taste and that’s it. Let those veggies shine, bud!