Discover the Art of Entertaining

Shrimp Tacos

Shrimp Tacos

Ingredients

For the Spicy Aioli:

  • 125 g | 1/2 cup mayonnaise
  • 125 g | 1/2 cup sour cream
  • 1 tablespoon lime zest
  • 30 g | 1/2 cup chopped fresh cilantro
  • 1 jalapeno, deseeded and chopped
  • 1 teaspoon wasabi paste
  • 1 pinch smokey chili flakes

For the Grilled Shrimp:

  • 675 g | 1 1/2 pounds medium raw shrimp, peeled and cleaned
  • 2 tablespoons grapeseed
  • 1 teaspoon fresh lemon juice
  • 1 pinch Chili Flakes
  • Sea Salt, to taste

For the Slaw:

  • 72 g | 1 cup shredded purple cabbage
  • 72 g | 1 cup shredded green cabbage
  • 3 radishes, thinly sliced

To Assemble:

  • 8 Artisan corn tortillas, white and yellow
  • Pickled red onions, optional for garnish
  • Thin jalapeno slices, optional for garnish

Directions

For the Spicy Aioli:

In a medium size mixing bowl, combine all of the ingredients for the aioli. Mix well until thoroughly incorporated. Refrigerate until ready to use.

For the Grilled Shrimp:

1. Preheat grill to high.

2. In a large mixing bowl, add shrimp, lemon juice, grapeseed oil, and chili flakes. Season liberally with salt and pepper and toss well until the shrimp are evenly coated.

3. Grill shrimp 2 minutes per side, remove from heat and let rest.

For the Slaw:

In a another bowl, combine both cabbages and the radishes and toss well to mix.

To Assemble:

Spread a layer of aoili on the tortilla, add a portion of the slaw, and lay a portion of the shrimp on the slaw. Fold the tortilla in half. Repeat process for the remaining ingredients. Serve tacos with pickled red onions and jalapeno slices if desired.