Serves 4
Ingredients:
1/2 tablespoon vegetable oil
1 cup peeled, deveined, diced shrimp
Salt to taste
Fresh cracked black pepper to taste
1 cup diced onions
1 cup Barbecue Sauce
1/2 cup grated Jalapeno Jack Cheese
4-6”Flour Tortillas, cooked and warm
Mango Pickled Red Onion Salad (recipe follows)
1/3 cup grated cotija cheese or Mexican Farmer’s Cheese
1/3 cup toasted and coarsely ground green Mexican Pumpkin Seeds
4 fresh serrano chilies
4 sprigs fresh cilantro
Directions:
Place oil in a large saute pan over medium heat. Add shrimp to hot pan and season with salt and pepper and sauté for one minute until shrimp turns red. Add onions and saute for two minutes or until translucent. Stir in Barbecue Sauce, bring to a boil and quickly remove pan from heat. Add cheese and stir to combine until cheese has melted into mixture.
Place a warm tortilla in the middle of each warm serving plate. Spoon equal portions of shrimp mixture into the middle of each tortilla. Roll each tortilla into a cylinder with the seam side down. Then add a small portion of Mango-Pickled Red Onion Salad on top of each taco. Sprinkle with cotija and Mexican pumpkin seeds and garnish with fresh Serrano chilies (to be eaten like a pickle for the adventurous) and sprigs of cilantro.
MANGO PICKLED ONION SALAD
Makes about 4 cups
Ingredients:
2 ripe mangoes, peeled and cut into julienne
Pickled red onion (recipe to follow)
3 cups of julienne green cabbage
1 cup small diced jicama
½ cup of toasted pecans
¼ cup finely sliced fresh cilantro
Smokey Cumin Lime Vinaigrette (recipe to follow)
Salt to taste
Directions:
Place the first six ingredients into a medium bowl. Slowly add vinaigrette until salad is lightly coated. Season with salt and serve immediately.
SMOKEY CUMIN LIME VINAIGRETTE
Ingredients:
½ cup olive oil
½ vegetable oil
½ cup fresh lime juice
1 small onion cut into small dice and cold smoked for 20 minutes
1 cup fresh orange juice
½ tablespoon of toasted whole cumin
2 tablespoons malt vinegar
3 tablespoons maple syrup
Directions:
Combine the first three ingredients into a medium sized bowl. Add smoked onions, orange juice, cumin, vinegar and maple syrup to a small sauce pot and bring to a boil. Cook until mixture has reduced to almost dry, about five minutes. Place smoked onion mixture into blender and puree until smooth. Add to oil and lime- juice mixture. Season with salt and stir until completely blended.
PICKLED RED ONIONS
Ingredients:
1 red onion
½ cup white wine vinegar
½ white sugar
Pinch of salt
Directions:
Peel onion. Cut in half and slice into very thin half-moon shapes. Put in a small bowl and set aside.
Heat vinegar and sugar (50/50) in a small saucepan over medium heat, stirring constantly. When sugar dissolves, remove from heat. Add pinch of salt and pour over onion in container and cover with plastic. Put in the refrigerator and allow to stand overnight and pickle approximately 8 – 12 hours. When cool drain onions and use for salad.
Dean Fearing