Recipe of the week: The do-it-yourself super taco

Great tacos with cult followings can be found at many corner taquerias and taco stands, said Amy Scattergood in the Los Angeles Times. “But the best tacos in the world might come out of your own kitchen.” Many variables go into making a truly outstanding taco, from an exquisitely spicy sauce to a handmade tortilla charred to perfection. But when you’re experimenting

at home, there are no set rules, and the results can often be truly inspired. Always “use the best ingredients,” though that can include fantastic leftovers—a roast chicken or succulent daube, for example. Try to use

seasonal vegetables, too, such as heirloom tomatoes and fresh corn, which are just coming onto the market. Start exploring the possibilities with this recipe.

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Recipe of the week

Shrimp Tacos With Pumpkin Seed Sauce

Note: If you would like a spicier pumpkin seed sauce, double the number of chilies.

1 bunch cilantro

1/2 cup sour cream

1/2 cup raw pumpkin seeds

2 tbsp olive oil

2 cloves garlic

1-1/2 tsp kosher salt

1 serrano chili, seeded and inner ribs removed

1 jalapeño chili, seeded and inner ribs removed

1/4 large jicama, peeled

1 lb medium raw shrimp, peeled and deveined

8 small corn tortillas

1 cup water

Lime wedges

Finely chop about a third of cilantro to yield 2 tablespoons, setting aside the rest.

In a small bowl, mix chopped cilantro with sour cream and set aside.

In a medium sauté pan over medium heat, toast pumpkin seeds until they pop and turn slightly golden, 8 to 10 minutes; do not let them brown. Set aside briefly to allow to cool.

In a food processor or blender, place pumpkin seeds, olive oil, garlic, salt, chilies, remaining cilantro, and 1/2 cup water. Blend to a smooth paste.

Return mixture to sauté pan, add 1/2 cup water and cook over low heat for about 20 minutes to develop flavors. Stir frequently to make sure sauce doesn’t burn. Add more water if sauce thickens too much or too quickly. Meanwhile, shred jicama using a box grater. Refrigerate until needed.

Increase heat to medium-high and add shrimp. Cover and cook until shrimp are pink, about 5 minutes, stirring and turning occasionally for even cooking.

Heat a skillet or griddle over medium heat and warm tortillas. Arrange two tortillas per plate, slightly overlapping. Divide shrimp among tortillas, and add shredded jicama and a spoonful of cilantro sour cream. Serve immediately, with lime wedges. Serves 4.