Tacos. How many ways can you have them? The ingredients, the toppings, the sauces are endless. This recipe takes me away to a resort somewhere on a beach, where there is no Covid-19 and no worry in the sky. These tacos are spicy, tangy with a hint of sweetness from chamoy- a sweet syrup made from a variety of fruits that you can purchase bottled. You can omit the Chamoy reduction, tacos taste just as good.
Ingredients
18 tortillas
2 lbs of peeled and deveined shrimp
2 Tbs. of guajillo or any chili powder
1 Tbs. of garlic paste
1 teaspoon of cayenne
1 teaspoon of cumin
1 Tbs. of Paprika
1 teaspoon of cracked pepper
2 teaspoons of salt
Avocado Jalapeno Coulis
2 ripe avocados
3 Jalapeños
quarter white onion
6 garlic cloves
1/4 cup of cilantro
1 Tbs vinegar
salt and pepper
water to thin (about 1/3 cup)
Chamoy Reduction
1/4 cup of bottled Chamoy (any brand)
2 tbs or more of Huitchol, Tapatio, Tabasco or preferred hot sauce
water to thin
Cole Slaw
half a green cabbage shredded
a quarter red cabbage shredded
1/4 cup of cilantro roughly chopped
1/4 cup of sour cream
3 tbs of mayo
juice of one lime
1 Tbs of vinegar
1/2 teaspoon of salt
1/2 teaspoon of cumin
Begin by making the slaw. Mix all the ingredients and refrigerate until ready to use.
For the avocado coulis, start by lightly toasting the jalapeños, onions and garlic. Add water to cover and boil until well cooked. Let cool and add to a blender along with the rest of the ingredients. Blend until smooth and taste for salt.
Add the shrimp to a large bowl along with all the spices and garlic paste. Mix well. Heat a heavy pan on medium high and add enough olive oil to coat. Brown half the batch of shrimp until cooked, about 2 minutes on each side. Do the same to the second batch. Set shrimp aside and cover with foil to keep warm. In the same saucepan add the chamoy, water, and hot sauce and scrap all the goodness that is left on the pan. Boil until the reduction heavily coats the spoon. Now you are ready to assemble. Heat the tortillas and place them in a tortilla warmer. To plate, add the slaw first, 4-5 shrimp, drizzle the reduction and avocado-jalapeno coulis. Serve with pickled onions and garnish with limes and cilantro. Enjoy mis bohemios!
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