This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 lbs medium shrimp, peeled and deveined with tails removed.
- 1 t. cornstarch
- 1 ½ t chipotle chili powder
- ½ t. salt
- ⅛ t. Cayenne pepper
- 2 T. olive oil
- 12-6” tortillas, flour or corn
- 1 ½. c. cabbage, shredded.
- ½ c. pickled onions
- ½ c. pickled jalapenos
- 2 ripe avocados, pitted, sliced, and skin removed.
- ½ c. cotija cheese
- Cilantro
- Chipotle Crema (See recipe below.)
- Lime wedges
Chipotle Crema
- 1 c. sour cream
- 2 T. mayonnaise, optional
- 3 T. fresh lime juice
- 2 chipotle peppers in adobo sauce
- 1 T. adobo sauce
- 1 clove garlic, finely minced
- Pinch of cumin
- Salt to taste
Directions for Crema :
Step 1: Place in a blender and process until smooth. Adjust to your taste by adding more adobo, lime, or salt.
Directions for Tacos:
Step 1: Place the shrimp in a mixing bowl and toss with the cornstarch, chili powder, salt and cayenne pepper. Drizzle with the olive oil and stir to coat.
Step 2: Place a grill pan over high heat or heat a grill to high.
Step 3: Place the shrimp on the hot grill pan or grill and cook (turning once) until the shrimp are opaque and just cooked, approximately 1 ½ minutes per side. Place the cooked shrimp on a plate and cover tightly with aluminum foil.
Step 4: Grill the tortillas until slightly charred and move to a plate. Hold warm.
Step 5:To assemble, place several shrimps in the tortilla then top with cabbage, pickled onions, pickled jalapenos, avocado sleeves, cotija cheese, cilantro, and a drizzle of chipotle crema. Serve with a lime wedge.
Serves 4