Honey Lime Tequila Shrimp Tacos

August 8, 2014

Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Cream

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

 

Serves: 4 to 6 people

 

 

Ingredients

~~ For the honey lime tequila shrimp tacos ~~

  • 2 pounds (454 g) raw shrimps, peeled and deveined

  • 1 teaspoon coarse sea salt

  • 2 tablespoons raw honey

  • juice of 2 limes + 1 lime

  • ½ cup tequila

  • 1 medium onion, finely minced

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground chipotle (optional)

  • 2 avocados, diced

  • ½ head of red cabbage, thinly sliced

 

~~ Slaw dressing ~~

  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]

  • 1 teaspoon of Dijon mustard

  • sea salt and pepper to taste

  • ½ cup light, neutral oil, such as grapeseed

 

~~ Chipotle cream ~~

  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]

  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]

 

~~ For assembly ~~

  • 12 - 15 homemade or store-bought good quality yellow or white corn tortilla

  • a handful of cilantro, finely chopped

 

 

Instructions

  • Wash, peel, devein, and dry raw shrimps. Season with salt.

  • In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.

  • Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).

  • Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.

  • Dice the avocados and squeeze juice from the remaining 1 lime.

  • Thinly slice the red cabbage using a sharp knife or a mandolin.

  • To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.

  • Toss the red cabbage with the lime vinaigrette. Set aside.

  • Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.

  • Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.

  • To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.

  • Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.

  • Drizzle with the chipotle cream and garnish with cilantro. Serve immediately.

 

 

Posted by: Fork & Spoon - Moncton Catering 

Moncton Private Chef

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