Ahhhh…tacos, how I love you so! Those who know me well have certainly heard “I’ll eat anything in a tortilla” along the way. I’m only sort of kidding that I think of them as a life-giving force. Let’s just say when our dear neighbors announced they were opening Victory Taco in the parking lot of The Lark, my heart sang. If you’re in Bozeman and haven’t tasted their tacos, head over to their big, shiny vintage Spartan truck for slow-cooked meats tossed with homemade sauces and thoughtful toppings. Made-to-order without breaking the bank, Victory’s tacos were recently recognized by the LA Times and The Today Show. And that’s some serious taco publicity for Bozeman, Montana!
Kate and I would like to offer some healthy versions of American staples on Health Revolt. Since Victory doesn’t offer shrimp tacos, and since shrimp is easy, lean protein, I figured they are a good place to start. Also, Alan Christianson, one of our Health Revolt superheroes, a naturopathic medical doctor and author of The Adrenal Reset Diet wrote this article about shrimp, with the bottom line being this: enjoy them.
So here’s a super tasty shrimp taco recipe along with two addictive sauces. Mexican tartar sauce is a creamy, spicy addition to the shrimp tacos thanks to dill pickles and pickled jalapeños, and pico de gallo with lemon zest is a nice, fresh salsa with the perfect amount of tang. Just add purple cabbage and a healthy fat – avocado slices or guacamole my way – and assemble. Your weeknight routine just got a serious promotion.
These recipes are (almost) straight from Roberto Santibanez’s taco bible, Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico…with a few adaptations.