Prepare the Chipotle Crema. In a small bowl, combine all Chipotle Crema ingredients and whisk until smooth. Refrigerate until ready to use.
Prepare the Slaw. In a bowl, combine all Slaw ingredients and toss to coat. Refrigerate until ready to use.
Pat shrimp dry and season with Adobo Seasoning and Lime Zest.
Heat Grapeseed Oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
Warm tortillas according to package directions.
Assemble tacos by filling each tortilla with shrimp, topping with Jicama-Apple Slaw, and drizzling with Chipotle Crema. Garnish with pickled red onions, if desired.
Ingredients
4
1 pound450 gJumbo Shrimp-peeled and deveined
2 tbsp30 mLGrapeseed Oil
1 tsp5 mLAdobo Seasoning
1/2 tsp2.5 mLLime Zest
1 cup120 gJicama-julienned
1 cup150 gGranny Smith Apple-julienned
1/4 cup60 mLLime Juice
2 tbsp30 mLExtra Virgin Olive Oil
1/4 cup30 gCilantro-chopped
SaltTo taste
PepperTo taste
1/2 cup120 mLMexican Crema
1 tbsp15 mLChipotle Peppers in Adobo Sauce-minced
1 tsp5 mLLime Juice
8N/ASmall Flour Tortillas
OptionalN/APickled Red Onions
Equipment
Skillet
Bowls
Cutting Board
Knife
Whisk
Instructions
Prepare the Chipotle Crema. In a small bowl, combine all Chipotle Crema ingredients and whisk until smooth. Refrigerate until ready to use.
Prepare the Slaw. In a bowl, combine all Slaw ingredients and toss to coat. Refrigerate until ready to use.
Pat shrimp dry and season with Adobo Seasoning and Lime Zest.
Heat Grapeseed Oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque.
Warm tortillas according to package directions.
Assemble tacos by filling each tortilla with shrimp, topping with Jicama-Apple Slaw, and drizzling with Chipotle Crema. Garnish with pickled red onions, if desired.
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