TUCSON, AZ (Tucson News Now) - The Parish shares a tasty taco recipe you'll want to try. Chef Travis Peters adds a southern Arizona twist to shrimp tacos:
UNESCO shrimp tacos
1 tablespoon bacon fat
1 teaspoon creole seasoning
3 ounces red onion, pickled with red wine vinegar (can be made days ahead)
1 ounce *cholla buds, steeped for at least 1.5 hours in apple cider vinegar pickling liquid with fresh garlic and jalapeños (can be made days ahead)
Your favorite hot sauce. We make fermented chiltepin at The Parish.
Several leaves of fresh cilantro
Thin sliced cabbage, we use red
Heat non stick pan to medium high
Season shrimp with creole seasoning and set aside
Warm tortillas up in dry hot pan quickly and set on warm plate
Add bacon fat to hot pan... once melted, add seasoned shrimp and cook.
While shrimp are cooking, place cabbage on tortillas. once shrimp are done, assemble rest of taco as follows:
Place shrimp on top of cabbage, add hot sauce, add pickled red onion, add pickled cholla bud and finally add fresh cilantro leaves... serve with your favorite beans and rice, ENJOY!
*Dried cholla buds found at San Xavier Mission farms OR native seed search
* You can substitute shrimp with filling of choice