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
- 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
- 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
- 8 corn tortillas
- 1 cup cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 bunch radishes, sliced thin
- To make the slaw: In a large mixing bowl, toss all slaw ingredients together. Taste and adjust seasoning with salt and pepper. Set aside.
- 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.
- 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.
- 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.
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
- Light a grill or heat a grill pan over medium-high heat.
- 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.
- In a large bowl, toss the cabbage with the remaining 2 tablespoons of lime juice. Season with salt and pepper.
- 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.
- 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.