Shrimp Tacos With Pickled Cabbage And Avocado Crema Recipes

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 WITH CILANTRO-LIME CREMA

Shrimp Tacos with Cilantro-Lime Crema image

Fresh and quick shrimp tacos that are perfect for any day!

Provided by chrispcooks

Categories Main Dish Recipes Taco Recipes

Time 1h15m

Yield 20

Number Of Ingredients 22

Ingredients

2 pounds large frozen peeled and deveined shrimp, thawed
1 ½ teaspoons chili powder
1 teaspoon freshly minced garlic
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground coriander
¼ teaspoon grated Valencia orange zest
2 tablespoons olive oil, or more as needed
2 tablespoons sour cream
1 lime, zested and juiced
1 teaspoon chopped fresh cilantro
¼ teaspoon garlic powder
1 pinch salt and ground black pepper
20 (6 inch) corn tortillas
2 avocados, thinly sliced, or to taste
1 red onion, finely diced, or to taste
½ bunch fresh cilantro, chopped, or to taste
1 jalapeno pepper, diced, or to taste
2 limes, cut into wedges, or as needed

Steps:

Rinse defrosted shrimp under cold water, drain, and pat dry.
Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
Heat corn tortillas in either a pan or on a griddle over low heat, 1 to 2 minutes per side. Be careful not to let them burn. Set aside.
Assemble tacos by spreading 1 teaspoon crema across each tortilla, adding 3 or 4 shrimp, 2 slices of avocado, a sprinkle of fresh red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 15.4 g, Cholesterol 69.8 mg, Fat 5.8 g, Fiber 3.6 g, Protein 9.6 g, SaturatedFat 1 g, Sodium 162.5 mg, Sugar 0.9 g

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