SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA
Tacos are the eighth wonder of the world-they even have their own day of the week. We love tacos al pastor and barbacoa, but most of all we love fish or shrimp tacos. They're light, balanced and endlessly customizable. Today we are making a spicy shrimp taco with avocado crema, inspired by one of our favorites from Trejo's Tacos in Los Angeles.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the pickled cabbage: Whisk together the white vinegar and sugar in a large bowl until the sugar is dissolved. Add the cabbage and jalapeno and mix to combine. Season with salt. Refrigerate until ready to serve.
- For the shrimp: In a blender, puree 2 tablespoons of the olive oil, the adobo peppers, garlic, tomato paste, honey and lime juice until smooth. Pour into a large mixing bowl and add the shrimp, tossing to evenly coat. Preheat the broiler to high.
- For the avocado crema: Put the avocado, lime zest and juice, olive oil, cilantro and sour cream in a blender or food processor. Season with salt and pepper and puree until smooth. Refrigerate until ready to serve.
- Put the sliced red onion in a mixing bowl and toss with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- Place the shrimp on a sheet pan in an even layer. Scatter the onion slices around the shrimp. Broil for 3 to 4 minutes. Remove from the oven.
- Heat the corn tortillas on both sides on a griddle or over an open flame on your stovetop burner.
- Assemble the tacos, layering each tortilla with the avocado crema, shrimp and pickled cabbage. Garnish with cilantro and enjoy!
BAJA FISH TACOS
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.
Provided by Monday Morning Cooking Club
Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 28
Steps:
- Pickled Red Onion:
- To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
- Baja Cream:
- To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
- Baja Cabbage Slaw:
- To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
- Marinated Fish:
- To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
- When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
- Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
- Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
- Assembly:
- Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.
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