Don Lino’s Shrimp and Strawberry Tacos

Shrimp and strawberry tacos, huh? Lemme tell ya somethin’, kid—on paper, it sounds like somethin’ you’d feed to the dolphins you don’t like. But you take that sweet, soft strawberry, you pair it with a nice, tender shrimp—lightly grilled, none of this rubbery garbage—and suddenly, it’s like a peace treaty between two flavors that were sworn enemies.

It’s risky, it’s bold, and yeah, it’s a little weird. But sometimes in this business, the food business, you gotta make alliances you never thought you’d make. Even if it means a fruit and a crustacean sharin’ the same tortilla.

Ingredients

for 6 Tacos

1 lb 26-30 Shrimp, deveined and tails removed
Salt & Pepper
Neutral oil for frying
1/2 cup all purpose flour
1/4 cup corn starch
1 oz lime juice
2 tbs Honey
1 tbs Sriracha hot sauce
2 cups fresh Strawberries
1/4 head green cabbage
1 carrot
1/4 red onion
1/2 tsp sugar
1/2 cup mayonnaise
1 tsp apple cider vinegar
1 tbs lemon zest
1 oz lemon juice
1/2 cup queso fresco (crumbled)
6 6 “ flour tortillas
1 tsp vegetable oil
1 tsp adobo salt

Directions

Pat dry the shrimp and season with salt and pepper
Heat oil to 375 degrees in a large dutch oven or deep fryer
Combine flour and cornstarch in a bowl
Coat the seasoned shrimp in the flour and cornstarch mixture
Combine the lime juice, sriracha, and honey in a large bowl
Deep fry the shrimp 1-2 minutes in small batched (5-6 shrimp) or until golden brown. Toss shrimp in the spicy honey lime mixture. Repeat until all the shrimp are cooked and coated
Hull and cut the strawberries into 1/4” strips. Add to shrimp and toss to coat with spicy honey lime sauce
In a small fry pan or flattop coated with oil over medium heat, toast the tortillas until they start to blister and season with adobo salt
Thinly slice the cabbage, mince the red onion, and grate the carrot into a large bowl
Add the mayonnaise, vinegar, lemon zest and juice to the vegetable. Toss to coat the vegetables.
Assemble the tacos with 5-6 shrimp coated in sauce with strawberries, 1/4 cup coleslaw mixture, and 1 tbs of queso fresco
Serve