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.
