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    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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    Fork & Spoon Moncton Catering Private Chef
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