lime

Mango-Shrimp Tacos with Honey-Lime Slaw /  by Amy Cantu

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Sometimes, I close my eyes and try to imagine that I'm stretched out in the sand somewhere warm and tropical with waves lapping at my feet. This is when I'm usually painfully interrupted by, "MOM! Mommmmmm!" and my reverie comes to an abrupt halt. So, I shove a giant bite of Mango-Shrimp Tacos in my mouth, squeeze my eyes closed tight, and suddenly for a few more seconds that vacay is a reality. (I suspect that this island dream might also be why I love coconut so much too.) Oh yeah, and those kiddos yelling for my attention? They just want a bite too. Plump, juicy shrimp tangled together with bits of sweet mango, all heaped over a warm tortilla and topped with mildly spicy and smoky chipotle sour cream and crunchy honey-lime slaw. Excuse me, I need to close my eyes again and take another bite. See you in paradise!

Notes: I heart mangos so much! I usually try to get the smaller manila or Ataulfo mangos if possible, since they are so much sweeter, but I found that even the larger (and more common) Kent mangos work well in this recipe. I removed the seeds from all the peppers to keep this dish mild enough for my kids. (I could barely detect any heat.) Feel free to leave the seeds in or swap the jalapenos for spicier serrano peppers, if you like things spicy! The honey-lime slaw is delicious heaped over the tacos or on the side as a salad. It has enough going on to be it's own side dish without the tacos too!

Time: 40 minutes
Servings: 4-6

1 cup sour cream
1-2 chipotle peppers in adobe sauce

2 teaspoons ground cumin
1 1/2 pounds medium shrimp, peeled and de-veined
3 garlic cloves, sliced thin
Kosher salt
2 mangos, small-diced
1 large jalapeno, seeded and minced
1/4 cup cilantro, minced
2 limes, juiced

Sliced avocados
Corn tortillas
Honey-Lime Slaw (recipe below)

Mince 1 or 2 chipotle peppers, removing the seeds if you don't want it spicy. Stir peppers into the sour cream and set aside.

Heat a large pan over medium-high heat. Add ground cumin and stir frequently for one minute or until it smells fragrant and toasty. Add shrimp, sliced garlic, and about 1 teaspoon of kosher salt, stirring and flipping the shrimp frequently, until shrimp are mostly pink and opaque (about 4-5 minutes). Add mango, jalapeno, and cilantro to the pan and continue to cook for 1 minute or until the shrimp are just cooked through. Turn off the heat and stir in lime juice. Taste and adjust seasoning as needed. 

To serve, spoon mango and shrimp over warm tortillas with a couple slices of avocado and a big dollop of chipotle sour cream. Top with Honey-Lime Slaw or serve the slaw on the side. Open up wide and devour!

Recipe adapted from Martha Rose Shulman at NYT Cooking.

Honey-Lime Slaw

2 limes, juiced (about 1/4 cup)
1-2 tablespoons honey (to taste)
1/2 cup grape seed oil (or vegetable oil)
Kosher salt
Freshly ground pepper
1/2 head red cabbage, cored and sliced thin
2 carrots, peeled and coarsely grated
1 jalapeno, seeded, and sliced thin
2 stalks green onion, thinly sliced
1/2 bunch cilantro leaves, roughly chopped (about 1/2 cup)

In a small bowl, whisk together lime juice, honey, oil, about 1 teaspoon kosher salt, and 1/4 teaspoon ground pepper. Set aside.

In a large bowl, combine cabbage, carrots, jalapeno, green onions, and cilantro. Drizzle dressing over the vegetables and toss well. Taste and adjust salt and pepper to taste. Serve heaped over Mango Shrimp Tacos or on the side.

Lime Bars with Pistachio Crust /  by Amy Cantu

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One of my best friends often craves anything tart and citrusy, and has an especially deep love for key lime anything, as well as lemon bars. This recipe is undoubtedly for her. Not quite key lime pie and not quite lemon bars, these Lime Bars with Pistachio Crust are intensely creamy, cooling, tangy, and perfectly complemented by the nutty, sweet crust. This recipe is somewhat adapted from a Martha Stewart recipe for Key Lime Bars and also one I found for Lemon-Pistachio Bars on NYT Cooking. I found the Martha Stewart one, while delicious, always fell apart due to an overly delicate crust. So I loosely adapted a crust from the latter recipe to come up with this one. It holds together a bit better, but is still a creamy (even a bit gooey) bar.

Notes: Don't skip any of the cooling steps, or the bar will not hold together. The limey tanginess is fairly intense, so you can cut the bars into 16 small squares, rather than the 9 large squares I have pictured here - a little can go a long way! Make sure to store any leftovers (what??!) in the fridge.

Time: 20 minutes (active), 2 hours (inactive)
Yield: 9 large squares or 16 small squares

For the crust:
1 cup whole wheat pastry flour
1/4 cup wheat bran, toasted
1/4 cup confectioners' sugar
1/2 cup cold, unsalted butter, cut into small pieces
1/3 cup shelled salted pistachios, finely ground

For the filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
1 teaspoon finely grated lime zest

Preheat oven to 350 degrees.  Grease a n 8-inch square baking dish with non-stick cooking spray or  melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

In a small food processor or a clean coffee bean/spice grinder, finely grind pistachios.  In a large bowl, combine ground pistachios with flour, wheat bran, and sugar. Dump in the butter pieces and use your fingers to squish the butter pieces into the flour mixture, until everything looks like lumpy wet sand. You should still see streaks of butter.  (This can also be done completely in the food processor. Add all the dry ingredients and pulse until finely ground. Add butter and pulse a few times, until only pea-sized pieces of butter remain.) 

Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned,  about 20 minutes. Cool crust, 30 minutes.

In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into  9 large squares or 16  small squares, wiping knife with a damp kitchen towel between each cut. Eat with delight (or store in refrigerator until ready to serve).

Adapted from here and here.