Shrimp Tacos with Avocado Crema

By by Joel Gamoran, Sur La Table National Chef
Images
Shrimp Tacos with Avocado Crema
Serves
Makes 4 servings
Ingredients
  • Slaw:
  • 2 cups finely shredded red cabbage
  • ½ cup peeled and shredded carrot
  • 1 medium jalapeno pepper, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Sea salt and freshly black ground pepper

  • Avocado-lime crema:
  • 1 medium avocado, peeled and pitted
  • ⅓ cup Crema Mexicana
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice

  • Shrimp:
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle paste
  • 1 teaspoon fresh lime juice

  • For serving:
  • 8 corn tortillas
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • 1 bunch breakfast radishes, slices


Procedure
To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.

Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.

For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.

To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.

Shrimp Tacos with Avocado Crema

By by Joel Gamoran, Sur La Table National Chef
Serves
Makes 4 servings
Ingredients
  • Slaw:
  • 2 cups finely shredded red cabbage
  • ½ cup peeled and shredded carrot
  • 1 medium jalapeno pepper, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Sea salt and freshly black ground pepper

  • Avocado-lime crema:
  • 1 medium avocado, peeled and pitted
  • ⅓ cup Crema Mexicana
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice

  • Shrimp:
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle paste
  • 1 teaspoon fresh lime juice

  • For serving:
  • 8 corn tortillas
  • 1 cup cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • 1 bunch breakfast radishes, slices


Procedure
To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.

Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.

For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.

To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.