Marinated Shrimp & Slaw Tacos
2 tablespoon avocado oil, divided
2 lbs shrimp, peeled and deveined (fresh or frozen, thawed)
1 clove garlic, minced
½ cup cilantro
1 jalapeño seeded and veins removed, chopped
½ teaspoon dry Mexican oregano
Pinch of ground cumin
Juice from 2 limes
1 tablespoon cider vinegar
Kosher salt to taste
2 cups green cabbage, shredded thin
1 red onion, sliced thin
1 ripe hass avocado
1 cup crema Mexicano, sour cream or Greek yogurt
½ cup fresh cilantro, leaves and stems
Juice from 1 lime
Kosher salt to taste
Tortillas—2 packs fresh Vista Hermosa Flour tortillas (16 pcs)
Fresh lime wedges and fresh chopped cilantro to garnish
Fresh pico de gallo
4 plum tomatoes, diced
½ red onion, diced
½ cup cilantro, chopped
¼ cup jalapeño, diced (if more heat is desired add more jalapeño and don’t remove the seeds)
Fresh lime juice to taste
Pinch of cumin
Combine all ingredients in non‐reactive bowl. Allow to sit at room temperature for at least 15–20 minutes. Taste and adjust salt or lime juice. Can be made 1 day ahead of time.
Recipe provided by Tacombi.
Marinade for shrimp: in a blender combine 1 tablespoon of avocado oil, garlic, jalapeño, cilantro, oregano, cumin, lime juice, vinegar and salt. Blend until smooth. In a non‐reactive bowl toss shrimp with marinade to coat, cover and set aside to marinate in fridge for at least 30 minutes. Can marinate for up to 4 hours.
While shrimp is marinating prepare the slaw. First the dressing: In a blender or food processor combine avocado, crema, sour cream or Greek yogurt, cilantro, lime juice and kosher salt. Blend until smooth. If too thick add a little water or more lime juice. In a nonreactive bowl, combine cabbage, red onion and slaw dressing. Set aside and allow flavors to come together for at least 15 minutes. Adjust seasoning by adding more salt or lime juice if needed. There should be leftover dressing—use this to drizzle on tacos just before eating.
In a non‐stick skillet or cast iron pan heat remaining avocado oil over medium high heat. Add marinated shrimp and cook for approximately 4–5 minutes. Careful not to overcook.
Compose tacos. Working in batches on a lightly oiled, heated griddle pan or cast iron pan, warm Vista Hermosa Flour Tortillas on both sides for approximately 5 seconds per side. Place warmed tortillas on a plate lined with a kitchen towel, folded over to keep tortillas warm. Place sautéed shrimp in center of tortillas and garnish with slaw, dressing, a little pico de gallo and fresh cilantro…don’t forget the fresh lime.