Dinner Tonight: Seafood Salad Tacos Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated August 11, 2021

Today marks the debut of Nick Kindelsperger's column Dinner Tonight. Starting today, Nick will drop by on Mondays, Wednesdays, and Fridays with a quick meal that you should be able to get on the table in about 30 minutes. Regular readers of Serious Eats know that Nick is one half of the Paupered Chef duo that has done some writing for us. OK, we'll let Nick take it from here. --The Editors


Photograph by Nick Kindelsperger

Welcome to Dinner Tonight, a handy little guide to eating simply and quickly for weekday meals. I'll run through an easy recipe that can be picked up, completed, and cleaned up before it's time to hit the sack. I'll pull from the latest celebrity chef's photo-laden books as well as dusty old tomes I've picked up at yard sales. It's all up for grabs, as long as it's simple, quick, and delicious. If you have some perfect recipes for the column, please let me know.

First up, one my favorite quick meals from Everyday Mexican by Rick Bayless: Seafood Salad Tacos with Tomato, Radish and Habanero. It's probably the easiest taco recipe this side of opening up a packet of "Mexican" seasoning, but it's better and tastier. Don't skimp on the radishes; they provide a nice bitter crunch--a nice foil to the fresh shrimp. Use the habaneros, however, at your own discretion. Don't be a hero. Jalapeños or even some hot sauce would work well, too.

Seafood Salad Tacos with Tomato, Radish and Habanero

Recipe Details

Dinner Tonight: Seafood Salad Tacos Recipe

Total 0 mins
Serves 5 servings

Ingredients

  • 1 1/4 pounds medium shrimp
  • Juice of 2 limes
  • 1 small white onion, finely diced
  • 6 radishes, thinly sliced
  • 1 habanero (or 2 jalapenos), finely diced
  • 2 large tomatoes, diced
  • 1/2 cup cilantro, chopped
  • 1 teaspoon salt
  • Tortillas

Directions

  1. If you need to cook the shrimp, bring a medium pot of water to boil, and throw them in for a couple of minutes, until they firm up and turn orange. When done, plunge into ice water, and let cool for a few minutes. Remove the shells.

  2. Combine cooked and peeled shrimp with the lime juice, onion, radishes, habanero, tomatoes, cilantro, and salt. Stir until combined. Warm the tortillas quickly on a hot skillet.

  3. Stuff tortillas with shrimp mixture and serve.

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