I must confess, beans were not my favorite thing to eat or cook with, it never were but then with time, I changed, my palate improved and these days I look for newer ways to prepare beans. Not that I have gone head over heals for it but beans have definitely established a space in my pantry. People say beans are comforting, I don’t deny that and it fills the home with warmth as it slowly cooks with the spices or herbs. Sure it does, but I like them crunchy, not saucy and almost always, I prefer them light, on salad or on taco, as in this case.
This is my take on a taco recipe with a hint of Indian flavor. The recipe was built accidently one dull evening as I ran out of dinner ideas and decided to try the lonely unloved can of Lima beans that was hiding at the back of the pantry. The flavor mishmash of mustard seeds with fresh curry leaves always works for me and it worked that day too. I threw in some roughly chopped tilapia fish to make it more filling and to my surprise, it made an absolutely delicious meal that we savored with roti and daal.
This time, I decided to revise the same dish with fresh fava beans, sautéed shrimp and wrap it on corn tortilla. And since a taco is unfinished without a sauce, a spicy mustard sriracha aioli sounded much suitable. The dish had texture, robust flavor and a hint of spice. There was the crunch from the shrimp, the creaminess from the fresh beans and the spiciness from the velvety aioli.
It may look like a lot of work but it’s actually not. Shelling fava beans and cleaning the shrimp might be the only hard work involved in this dish. I do agree that fava beans shells are not as soft as fresh pea shells which can be a tad bit frustrating at times. But if you have a helping hand, it can be fun too. Having that said, if you want it quicker and less hassle free, just go ahead and try with can beans and roughly chopped fish fillet, like I did before. Either way, it’s a great light meal whether you wrap it on tortilla or spread on a slice of crusty bread.