I know, I know: shrimp aren’t fish. They are arthropods, and have no backbone. They are more similar to spiders and grasshoppers and crabs than they are to fish. But they are seafood. Therefore, I hereby declare that I might talk about any taco made with seafood on Fish Taco Friday.
Consistency is the hobgoblin of little minds. ~ Ralph Waldo Emerson
But I digress. Last weekend I tried a new menu item at my local Del Rio Restaurant. Sriracha Shrimp Tacos. I love sriracha. I love shrimp. I figured this was a sure winner.
I figured right.
They were taco perfection, tender shrimp smothered in a simple honey sriracha glaze with just the right balance of hot and sweet, stuffed in grilled flour tortilla shells with just the tiniest bit of crunch, topped with sweet onions and a generous helping of fresh cilantra. On the side, there was a cup of rice and a generous portion of chipotle mayonnaise – delicious but completely unnecessary.
I stole the grilled jalapeno pepper from the plate of my dinner companion. We also shared a pitcher of Dos Equis Amber, served in tall frosted glasses. And of course there was chips and both red and brown salsa for starters.
It was an altogether delightful dining experience.
Now I just might have to find a recipe so I can try making these at home. On the other hand, it is hard to compete with perfection. Instead, I just might have to plan another visit to Del Rio very soon.