Last night Heather came over for dinner, and I pulled out a little something I created Tammy's birthday - tacos filled with grilled seafood crusted with coriander, cumin & chipotle. (Shrimp & scallops went into the original - last night I went with shrimp & tofu.)
I like to serve the tacos with a bright, tangy mango salsa & a big green salad with avocado & colorful bell peppers. Just the thing for an early evening dinner after a hot (well, for San Francisoc) pre-summer day.
c-cubed spice rub
2 tbsp coriander
1 tbsp cumin
1 tsp chipotle powder
1 tsp kosher salt
Mix spices together; taste and adjust heat.
Peel your shrimp and/or cube your tofu.
Coat each shrimp, scallop or cube of tofu in the spice rub. String them on skewers.
Grill over a medium-hot fire. Put the tofu on first; it needs the longest on the fire. Remove the tasties from the skewers, and squeeze a generous helping of lime over the top. Serve with radishes and extra lime, warm tortillas, and a fruity, tangy salsa.Posted by shock on June 04, 2006 | TrackBack