Shrimp and citrus make such a natural match, I often combine them in tacos, but they call out for something with a little heft, such as black beans. Depending on the size grapefruit you use, you’ll probably have more than you need for this recipe, but that’s not a problem. Just eat the remaining sections for breakfast with a little yogurt, for dessert instead of the oranges in the Yogurt Parfait with Mulled Red Wine Syrup (page 161), or in a smoothie with banana and milk. I like to sometimes double up the salsa on this taco, drizzling on a little Salsa Verde (page 14) in addition to the on-the-fly grapefruit–black bean salsa, but these tacos are plenty flavorful without it.

　　

Ingredients

1 small or 1/2 large red grapefruit

　　1/4 cup cooked black beans, preferably homemade (page 47), rinsed and drained

　　1 scallion, white and green parts, thinly sliced

　　1 small jalapeño, stemmed, seeded, and finely chopped

　　2 tablespoons fresh cilantro leaves, chopped

　　Kosher or sea salt

　　3 or 4 corn tortillas, preferably homemade (page 85)

　　2 teaspoons extra-virgin olive oil

　　1/2 teaspoon ground ancho chile

　　1 small shallot lobe, thinly sliced

　　1 plump clove garlic, thinly sliced

　　5 to 6 ounces large shrimp, peeled and deveined

　　2 tablespoons water

　　1/4 cup Salsa Verde (page 14) (optional)

　　1 ounce feta cheese, crumbled

　　

Step 1

To section the grapefruit, slice off both ends of the grapefruit with a chef’s knife. Stand the grapefruit on one end, hold it steady with one hand, and use the other to slice from the top edge downward along the curve of the fruit, cutting away both the peel and the pith but leaving as much of the flesh as possible. Working over a bowl to catch the juices, hold the grapefruit in one hand and use a paring knife in the other to cut between the sections, detaching each section of fruit from its surrounding membrane. Let the sections fall into the bowl as you work.

　　

Step 2

Reserve 1/2 cup of sections. Pour off the excess juice and save for another use, along with the extra grapefruit sections, if you have any. Add the beans, scallion, jalapeño, and cilantro to the grapefruit in the bowl, and season with salt to taste.

　　

Step 3

Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.

　　

Step 4

Pour the oil into a medium skillet set over medium heat. When the oil shimmers, sprinkle in the ground ancho and cook for about 30 seconds, until the powder sizzles and becomes very fragrant. Add the shallot and garlic and sauté until the vegetables start to brown, 3 to 4 minutes.

　　

Step 5

Season the shrimp with salt. Add the shrimp and water to the skillet and stir-fry for 2 or 3 minutes, until the shrimp is opaque and firm.

　　

Step 6

Lay the tortillas out on a plate and divide the shrimp mixture among them. Top with the grapefruit–black bean salsa, salsa verde, and feta, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.