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Entree
Makes 6 tacos
20 minutes
10 minutes
Chef Tom Fraker
¾ pound Raw Shrimp – peeled & deveined; tail off
2 tablespoons Chipotle in Adobo – finely chopped
1 Lime - juiced
2 tablespoons Extra Virgin Olive Oil
6 Taco Size Soft Flour Tortillas
1 bunch Melissa’s Fresh Cilantro – chopped
Mexican Crema
Lime Wedges
¼ cup Seasoned Rice Vinegar
1 Tablespoon Granulated Sugar
1/8 teaspoon Freshly Ground Pepper
2 Melissa’s Bulb Green Onions (aka Mexican BBQ Onions) – ends trimmed; halved lengthwise
1 half Red Cabbage – core removed; sliced thin
2 Melissa’s Pickled Jalapeño Peppers – sliced into rounds
To pickle the cabbage, mix the vinegar, sugar and ground pepper in a bowl and set aside.
Slightly char the Bulb Onions on your stove burner or on the grill.
Slice the onions and add to the bowl. Add the cabbage and the jalapeños and mix well. Refrigerate overnight.
In a bowl, mix together the shrimp, the chipotle and the lime juice. Gently message it into the shrimp and set aside for 20 minutes.
Heat the olive oil in a sauté pan and add the shrimp. Cook for about 3 minutes until the shrimp starts to turn opaque in color then flip them and and do the same for the other side.
Chop the shrimp.
Heat the tortillas over the stove burner, add equals parts of the shrimp and cabbage and top with the cilantro, crema and lime juice.
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