Big City, Little Kitchen

The perfect way to end a summertime beach day is, in my opinion, with homemade shrimp tacos. Last year, I discovered a surprisingly easy recipe for tortillas from an unlikely source, and have been making them with some regularity ever since. Filled with citrus-spiked shrimp, charred vegetables, and creamy avocado slices, these are a perfect compliment to a sunburn and a beer.

On the weekend, the tendency is to throw a few hamburgers and hot dogs on the grill. This can be perfectly fine. However, with just a bit more effort, you can still use the grill (or grill pan, if you are city-bound), while crafting a light, flavorful, creative meal. It helps to have a partner on this project, so that one can man the grill, the other the tortillas on the griddle. Otherwise, grill first, tortillas second–the priority is keeping the tortillas warm and soft.

Shrimp Tacos

Filling (serves 4):

• 2 lb shrimp, fresh or frozen
• 2 tb olive oil
• 4 limes, 2 sliced and 2 juiced
• 4 tb chopped fresh cilantro, plus more for garnish
• 1 clove garlic, minced
• 1 onion, thickly sliced
• 4 peppers, sliced 1/2″ thick
• 1 to 2 avocados, thinly sliced
• 2 scallion stalks, thinly sliced

In a large container with a lid, combine shrimp (thawed if using frozen), olive oil, juice of two limes, 4 tb cilantro, and garlic. Put lid on container and shake up to incorporate ingredients. Let marinate in refrigerator for 20 minutes.

Meanwhile, add onion and pepper slices to grill or grill pan over medium-high heat; once edges are charred, 3 to 4 minutes, remove to a plate. Add marinated shrimp to grill or grill pan, cooking 2 to 3 minutes per side, removing them to a plate as soon as they turn pink. All times will depend on the heat of the grill and personal preference.

Serve shrimp and grilled vegetables alongside tortillas, avocado and lime slices, scallions, and remaining cilantro.

Tortillas (makes about 12):

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 cup cold butter, cubed
• 3/4 cup warm water

In a large bowl, whisk together first three ingredients. Add cubes of butter and rub in with fingertips until mixture resembles sand, with a few bigger lumps. Pour in water and stir, using a wooden spoon, until mixture becomes a sticky dough. Pull off pieces of dough and roll into golf ball-sized lumps. Place on floured surface and cover with damp towel; let rest for 20 minutes.

Heat cast-iron griddle over medium-high; on a well-floured surface, roll out one lump of dough into a very thin circle (roll out as thinly as possible; this dough is fairly elastic and won’t break apart easily). Drop the dough onto the hot griddle and cook 1-2 minutes per side, or until small, dark spots appear. If the dough bubbles up, pat it down with a spatula. Once cooked, remove to a plate and cover with a towel to keep warm. Repeat for remaining balls of dough (this process can be sped up if you have a double-burner griddle).