Grilled Shrimp Tacos with Lime-smashed Avocado and Jicama/Pineapple Salsa
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Credit: Christopher Koetke, CEC, CCE, Vice President, Kendall College School of Culinary Arts, Chicago, Laureate Universities International Center of Excellence in Culinary Arts
The National Culinary Review, July/August 2016
Ingredients
2 ripe Hass avocados, skin/pit removed
¼ t. salt
2 T. lime juice
Habanero salsa (store bought), to taste
16 large shrimp, peeled, deveined
¾ t. chili powder
2 T. vegetable oil
Jicama/Pineapple Salsa
(recipe follows)
8 (6-inch) corn or flour tortillas
Jicama/Pineapple Salsa
2 green onions, white/green
parts, chopped
¾ cup finely diced peeled jicama
1 cup finely diced fresh pineapple
¼ cup chopped cilantro leaves
Salt, to taste
Instructions
1) In bowl, lightly smash avocado. Mix with salt, lime juice and habanero salsa. Set aside.
2) Season shrimp with chili powder; rub with oil. Using outdoor grill or grill pan over kitchen stove, char shrimp over high heat just until cooked through.
3) On gas stove, heat tortillas over burner over low flame until hot and charred, flipping once to char both sides, or, on electric stove, heat tortillas in dry (not nonstick) frying pan or griddle, flipping once.
4) Coat center of each tortilla with smashed avocado. For each taco, place 4 shrimp atop avocado; add jicama/pineapple salsa. Fold tortillas; serve.
For jicama/pineapple salsa:
Combine green onion, jicama, pineapple, cilantro and salt. Cover; refrigerate until needed. Serve chilled or at room temperature.
Yield
8 tacos
Tags
Main Dish, Seafood, The National Culinary Review
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