Shrimp Tacos to Make Right Now

Yewande Komolafe’s bright new recipe is the best possible counter to drab, gray days.

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By Emily Weinstein

I’ve just returned to New York from sun-soaked Miami, where the gray weather is hovering somewhere between “meh” and “blah.” Reader, I’m over it. I’m ready for spring.

I love soups and stews — if you haven’t read it yet, Julia Moskin’s story about beef stews from different cuisines, with recipes and tips, is great — but this week I’m looking for food that veers away from heavy flavors and winter classics. And for those of you who live somewhere enviably warm all year round, I hope these dishes speak to you, too.

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1. Shrimp Tacos

These tacos from Yewande Komolafe are just what I want right now: gently spiced seared shrimp, quick-pickled cabbage and all the garnishes, tucked into a warm corn tortilla. I like to pull shrimp off the stove about a minute before it seems fully done; it finishes cooking off the heat, an insurance policy against overcooked, rubbery shrimp.

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2. Spiced Roast Chicken With Tangy Yogurt Sauce

Spiced chicken and yogurt sauce are a delectable combination, as seen in this dish by Kay Chun. The list of ingredients looks long, but don’t let that deter you — this one is easy to make and comes together quickly. Rice can swap in for the pita.

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3. Roasted Fish and Broccolini With Tamarind and Black Pepper

A fast marinade made with coconut milk and tamarind is the star of this new recipe from Yewande Komolafe, a one-skillet affair that you can make with any kind of fish. You could also switch out the broccolini for another vegetable, but I like how tender and quick-cooking it is.

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4. Salt and Pepper Tofu

Hetty McKinnon’s version of this staple dish focuses on delivering tofu with a gorgeously crisp crust. It’s easier than ever to find five-spice powder at the supermarket, but you can also stir together your own if necessary.

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5. Pasta With Fresh Herbs, Lemon and Peas

Here’s a way to conjure spring if you live somewhere that’s currently cold and drab: Use herbs and frozen peas for an enthrallingly green dinner. You can dress up this pasta recipe, from Martha Rose Shulman, by topping it with sautéed scallops or shrimp (use the cooking method here). But it’s good exactly as written. Be extravagant with those herbs.

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