Shrimp Tacos with Grapefruit-Black Bean Salsa
Shrimp and citrus make such a natural match, I often combine them in tacos, but they call out for something with a little heft, such as black beans. Depending on the size grapefruit you use, you’ll probably have more than you need for this recipe, but that’s not a problem. Just eat the remaining sections for breakfast with a little yogurt, for dessert instead of the oranges in the Yogurt Parfait with Mulled Red Wine Syrup (page 161), or in a smoothie with banana and milk. I like to sometimes double up the salsa on this taco, drizzling on a little Salsa Verde (page 14) in addition to the on-the-fly grapefruit–black bean salsa, but these tacos are plenty flavorful without it.
Ingredients
Preparation
Step 1
To section the grapefruit, slice off both ends of the grapefruit with a chef’s knife. Stand the grapefruit on one end, hold it steady with one hand, and use the other to slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible. Working over a bowl to catch the juices, hold the grapefruit in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane. Let the sections fall into the bowl as you work.
Step 2
Reserve 1/2 cup of sections. Pour off the excess juice and save for another use, along with the extra grapefruit sections, if you have any. Add the beans, scallion, jalapeño, and cilantro to the grapefruit in the bowl, and season with salt to taste.
Step 3
Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
Step 4
Pour the oil into a medium skillet set over medium heat. When the oil shimmers, sprinkle in the ground ancho and cook for about 30 seconds, until the powder sizzles and becomes very fragrant. Add the shallot and garlic and sauté until the vegetables start to brown, 3 to 4 minutes.
Step 5
Season the shrimp with salt. Add the shrimp and water to the skillet and stir-fry for 2 or 3 minutes, until the shrimp is opaque and firm.
Step 6
Lay the tortillas out on a plate and divide the shrimp mixture among them. Top with the grapefruit–black bean salsa, salsa verde, and feta, and eat.
