Antique Taco Garlic Shrimp Tacos

Instructions

1. Blend the sriracha, 4 garlic cloves, and 3/4 cup vegetable oil until smooth. Coat the shrimp with the marinade, cover, and refrigerate for up to 24 hours.

   

2. Heat the oven to 350°F. Toss the cauliflower florets with the turmeric, cayenne, thyme, and a pinch of salt. Roast until tender but not mushy, 10 to 12 minutes, then let cool.

3. Fold the cooled cauliflower with the diced red pepper, black beans, mayonnaise, queso fresco, lime juice, and Tajín. Keep the florets in bite-size pieces. Do not rice or crumble them. Season with salt, taste, and adjust the lime or Tajín if needed.

   

4. Puree the basil, avocado, tomatillos, white onion, garlic, cilantro, lime juice, and salt until smooth. Use right away, or press an airtight cover against the surface and refrigerate for up to 24 hours.

5. Strip the kale leaves from the stems, tear them into bite-size pieces, wash well, and dry completely.

6. Heat the quart of vegetable oil in a deep skillet or heavy pot. For a smaller pan, use enough oil to reach 1 to 2 inches deep. Fry the kale in batches until crisp, then drain and season with salt.

7. Lift the shrimp from the marinade. Heat a lightly oiled skillet or griddle over high heat, set the shrimp flat side down, and sear until caramelized. Flip and cook about 1 minute more, until opaque and cooked through. Season with salt.

8. Warm the corn tortillas on the griddle and keep them wrapped in a clean towel.

9. Fill each hot tortilla with 2 to 3 shrimp, a spoonful of the cauliflower mixture, basil avocado salsa, and crispy kale. Serve immediately.