Nothing beats a Mexican-inspired supper for highlighting homemade pickles. We eat a lot of tacos and tostadas in our house, so I love being able to open the fridge and find pickled jalapeños, pickled corn, and pickled onions to jazz up whatever we’re putting together. Consider this recipe as a springboard for you to jump off as you please.

Serves 3 to 4

  • 1 pound uncooked shrimp (16–20 count or 21–25 count), peeled
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon fresh lemon or lime juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon chili powder, or ½ teaspoon each of ancho chile powder and paprika
  • Kosher salt
  • 6 to 8 small (5-inch) corn or flour tortillas
  • 12 to 16 small leaves Bibb or other lettuce
  • 12 to 16 small sprigs cilantro
  • 1 recipe Limey Drizzling Sauce (below)

Your choice of all or some of these garnishes (corn is mandatory!)

1. In a large bowl, whisk together the olive oil, orange juice, lemon juice, garlic, ginger, chili or chile powder, and ½ teaspoon salt. Add the shrimp and toss to coat. Let sit 30 minutes, stirring occasionally.

2. To make tacos, you will just need to warm the tortillas by one of these methods: Wrap in foil and place in warm oven for 10 to 15 minutes; place directly on gas grill grates and heat for a few seconds on each side; or cover with damp paper towels and microwave. 

3. To make tostadas, you will need to fry each tortilla. Add oil to a small heavy skillet to a depth of about ¼ inch. Heat pan on medium. When oil is shimmering, add tortilla and cook until browned and crisp on one side; flip with tongs and fry the other side. Transfer the tortillas to a paper towel– or dish towel–lined pan to drain a bit. They should be crisp. Repeat with remaining tortillas.

4. To cook the shrimp, heat a gas grill on medium-high heat or heat an oven broiler on high. If grilling, pre-heat a grill basket if you have one, or thread shrimp on to skewers. If broiling, cover a large baking sheet with foil or parchment paper. If you have an oven rack,
fit that into the pan.

5. Grill the shrimp for 1 to 2 minutes on each side, until just cooked through. Or broil the shrimp for 2 to 4 minutes on each side, until just cooked through. Remove to a cutting board and chop if you like, or leave whole.

6. Arrange your tortillas, shrimp, lettuce, drizzling sauce, and garnishes in bowls and let everyone assemble their own tacos or tostadas.

Limey Drizzling Sauce

Quick, easy, and delicious, this sauce is great on roasted veggies as well as in tacos. It can be made a day or two ahead and held in the fridge.

Yields generous 2/3 cup

  • 1/3 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon freshly grated lime zest
  • Kosher salt

Whisk together all the ingredients, including a pinch of salt, until well-mixed. Refrigerate until serving time.

This recipie is from the Susie Middleton article, The Pickles' Republic.