Shrimp Tacos With Pickled Cabbage And Avocado Crema Food

SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA

Shrimp Tacos with Pickled Cabbage and Avocado Crema image

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

Ingredients

1/2 cup white vinegar
1/4 cup sugar
2 cups shredded green cabbage
1 jalapeno, seeds and membranes removed, diced
Kosher salt
3 tablespoons olive oil
3 chipotle peppers from a can of chipotles in adobo
3 cloves garlic
2 tablespoons tomato paste
1 tablespoon honey
Juice of 1 lime
1 pound medium shrimp, peeled and deveined (about 20 to 25 shrimp)
1/2 red onion, sliced
Kosher salt and freshly ground black pepper
2 ripe avocados, pitted and peeled
Zest and juice of 1 lime
2 tablespoons olive oil
1/4 cup cilantro leaves
4 ounces sour cream
Kosher salt and freshly ground black pepper
8 small corn tortillas
Cilantro leaves, for garnish

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!

SHRIMP TACOS

Shrimp Tacos image

I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.

Provided by abewasabe

Categories World Cuisine Recipes Latin American Mexican

Time 47m

Yield 4

Number Of Ingredients 11

Ingredients

1 mango - peeled, seeded and diced
1 ripe avocado - peeled, pitted, and diced
2 tomatoes, diced
½ cup chopped fresh cilantro
¼ cup chopped red onion
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lime juice
¼ cup honey butter
1 pound salad shrimp
4 (10 inch) flour tortillas, warmed

Steps:

Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g

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In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for max 30 minutes.
While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.
Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the avocado crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.
You can either cook the shrimp in a cast iron skillet or grill them. Over medium/high heat place the shrimp into the skillet. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Depending on the size of the shrimp, they will cook in about 4-6 minutes. Flip halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates (see note on cooking shrimp).

Shrimp Tacos With Pickled Cabbage And Avocado Crema Food

SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA

SHRIMP TACOS

I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.

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