Shrimp Tacos with Avocado Crema

Here’s the next round of tacos for #nationaltacoday with Sur la Table! I could not get enough of these. The shrimp is cooked with chipotle in adobo, one of my favorite flavors on the planet. It’s smoky, a little spicy and insanely good. Pair that with a cool and crunchy slaw, avocado cream, cilantro and lime juice? This is my ideal taco. Get your friends together and make a batch of these to celebrate! It’ll be messy, but it’s gonna be worth it.

Makes 4 servings

Slaw:

  • 2 cups finely shredded red cabbage
  • 1/2 cup peeled and shredded carrot
  • 1 medium jalapeno, seeded and minced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • sea salt and freshly ground pepper

Avocado Lime Crema:

  • 1 medium avocado, peeled and pitted
  • 1/3 cup Mexican crema
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lime juice

Shrimp:

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle paste (the adobo sauce that comes in cans, or pureed chipotle peppers)
  • 1 teaspoon fresh lime juice

For Serving:

  • 8 corn tortillas
  • 1 cup cilantro, roughly chopped
  • 1 lime, cut into wedges
  • 1 bunch radishes, sliced thin
  1. To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.
  2. Avocado crema: Place all ingredients in the bowl of a food processor. Blend into a smooth sauce, taste and adjust seasonings with salt. Transfer to a small bowl, set aside.
  3. For the shrimp: Preheat pan on medium-high heat. In a medium bowl, toss the shrimp with the oil, chipotle paste and lime juice. Season shrimp with salt and pepper. Cook the shrimp tossing in the pan for about 1 to 2 minutes per side.
  4. To serve: Fill each warm tortilla with grilled shrimp, a small amount of slaw, lime crema, and cilantro leaves. Serve with lime wedges and remaining slaw on the side.

Recipe courtesy of Sur la Table, by Joel Gamoran, Sur La Table National Chef.

 

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Baja Fish Tacos

Earlier this month I flew into San Francisco for a food photography workshop with Bella of @ful.filled and Sarah of @bromabakery in Napa Valley. It was everything I’d hoped for and more, so much so that I’ll need to devote a special post to the experience! Before flying home, we stopped at a little taco place called Tacko. We had perfect grilled fish tacos and guacamole. Everything I crave about tacos, these tacos delivered. So there I am, enjoying tacos on a sunny day, when my friends at Sur la Table ask me to photograph a few of their taco recipes for #nationaltacoday! I mean, was anything more meant to be? With taco in hand, I said yes (obviously) and today I’m sharing the recipe for their Baja fish tacos. It doesn’t get more California then this right here! Don’t skimp on the lime wedges. And slather on the avocado sauce. It’s non-optional. Let’s go!

Makes 10 tacos

  • 2 Hass avocados –halved, pitted and peeled
  • ¼ cup sour cream
  • 1 small jalapeño, seeded and thinly sliced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 small head of green cabbage, finely shredded (4 cups)
  • vegetable oil for brushing on the fish
  • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  • Ten 7-inch flour tortillas, warmed
  • 2 medium tomatoes, thinly sliced
  • Hot sauce, for serving
  • Lime wedges, for serving
  1. Light a grill or heat a grill pan over medium-high heat.
  2. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
  3. In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
  4. Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
  5. To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Recipe courtesy of Sur la Table. Tested and perfected in the Sur la Table kitchen.

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Chipotle Chicken Tacos

Photo Credit: Ashley Cuoco

There only a few meals I really crave. These tacos are one of those meals. If you’ve never had chipotle peppers, they are firey little guys. Full of flavor. I’m not big into spice, but these are more smokey than spicy. Chipotle peppers are actually smoked and dried jalapeños. Adobo sauce is a tangy, kind of sweet sauce. You can find chipotles in adobo sauce in specialty stores or in your local Whole Foods. The smoky pepper gives these tacos such a bold flavor that even Bobby Flay would give his stamp of approval. Chicken thighs make for the juiciest taco!! Give your tortillas a nice char and slice up an avocado. Chop up a little cilantro. Mix up a mojito (or a faux-mo) while you’re at it.

Photo Credit: Ashley Cuoco

4 servings — 1 hour total time

  • 4 large bone-in chicken thighs, about 1 1/2 pounds (with skin for more flavor)
  • 3 scallions, left whole
  • 1 bay leaf
  • 1 thyme branch
  • 3 black peppercorns
  • 1 allspice berry
  • 2 cloves
  • salt
  • 3 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 1/2 teaspoon cumin
  • 3 or 3 chipotle chilles in adobo, chopped
  • 3 tablespoons adobo sauce, from the can
  • 1/2 cup chicken broth (use broth from simmered chicken)
  • 8 fresh corn tortillas
  • 1 cup monterey jack, shredded
  • 1-2 avocados
  • chopped cilantro
  • creme fraiche
  • lime wedges
  1. Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  2. Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  3. Heat the tortillas over steam or by your favorite method, keeping them soft and pliable. I like to char tortillas over my gas burner for a few seconds on each side.
  4. Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with avocado slices, shredded Monterey jack and a teaspoon of crème fraîche. Add a few cilantro springs. Serve immediately with lime wedges on the side.

Recipe adapted from New York Times Cooking.