I was looking for the perfect mini food for the big game, and had these two recipes on my list of things to try. Both were amazing, and with a few tweaks, can be made even tastier the next time around.
For the tofu tacos, I subbed arugula for the cabbage, any greens would probably work if cabbage isn’t your thing.
For the shrimp tacos, I subbed tequila for rum, because that’s what I had at the house and didn’t feel like buying rum just for this.
Peanut-crusted Tofu Taco
Tequila Shrimp taco
Peanut-crusted Tofu Taco (Original recipe found here).
Makes 4 mini-tacos.
- 1 (14-ounce) package water-packed extra-firm tofu
- 1/2 cup salted, dry-roasted peanuts
- 1/2 cup panko (Japanese breadcrumbs)
- 1/2 cup light coconut milk
- 1 large egg, lightly beaten
- 3/4 cup all-purpose flour
- 3 tablespoons canola oil, divided
- 2 cups thinly sliced cabbage
- 1/3 cup sliced green onions
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1 jalapeño pepper, seeded and thinly sliced
- 8 (6-inch) corn tortillas
- Lime wedges (optional)
- Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.
- Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.
- Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges, if desired.
Rum-glazed shrimp with boozy salsa (Original recipe found here).
Next time, I want to try it with scallops – shrimp are a lot of freaking work to clean up!
Makes 10 mini-tacos.
- ¼ c. red onion
- 2 T honey
- juice of ½ lime
- ¼ c. orange juice
- ½ c. Captain Morgan White Rum
- ¼ c. chopped bell pepper
- 2 tsp sea salt
- ¼ tsp smoked paprika
- 1 tsp red pepper flakes
- 2 cloves garlic, smashed
- ground black pepper to taste
- 1 ½ tsp cornstarch
- 10 10-15 ct. shrimp
- 10 mini-tortillas (we cut circles out of small tortillas)
- 1 c. shredded romaine lettuce
- 1 avocado, peeled, seeded, and cut into small cubes
- 1 c. boozy tropical salsa, recipe below
- Finely chop the red onion, and bell pepper (I used orange bell peppers because they’re attractive), then combine everything except the cornstarch and shimp in a medium-sized bowl. Whisk together the ingredients, making sure the honey is fully dissolved in the marinade. Taste it before you add the shrimp! Make sure it’s delicious.
- Devein shrimp and remove shells up the tail. Add the shrimp to the marinade and let them rest for an hour in the refrigerator.
- Preheat your grill or pan to medium-high heat. Take the shrimp out of the refrigerator and skewer them (this isn’t strictly necessary, but I find they’re easier to handle this way), reserving about a cup of the marinade.
- In a small bowl, add about a tablespoon of the marinade to the cornstarch, whisking briskly until no lumps remain. Brush the shrimp on both sides with the reserved marinade. Grill the shrimp for about a minute on each side, flipping them every 30 seconds and brushing the hot side with the reserved marinade after flipping, until they are bright pink and slightly charred.
- Remove the shrimp from the skewers. Place one shrimp on top of each mini-taco, then top with lettuce, avocado, and salsa. Fold them in half and use a toothpick to secure. Serve immediately.
Boozy Tropical Salsa
Makes about 3 cups.
- 1 c. finely cubed fresh papaya
- 1 c. finely cubed fresh mango
- 1 c. finely cubed fresh pineapple
- 1/2 c. finely diced red onion
- 1 jalapenos, seeded and finely diced
- juice from 4 key limes (about 2-3 TBS)
- 1 TBS Captain Morgan White Rum
- 1 TBS orange juice
- 2 TBS finely minced cilantro
- 1/2 tsp sea salt
Add all of the ingredients to a large bowl and toss gently to combine. Taste and adjust seasonings (juices, cilantro, salt, jalapeno) as desired. Keeps in the fridge for a few days.