BLACKENED SHRIMP STREET TACO WITH RED SNAPPER CEVICHE

Blackened Shrimp Street Taco with Red Snapper Ceviche image

Provided by Rob Burmeister

Time 45m

Yield 4 servings

Number Of Ingredients 34

12 jumbo shrimp, peeled and deveined
1 tablespoon Blackening Spice, recipe follows
1/4 cup vegetable oil
1 cup shredded red cabbage
6 radishes, sliced
1 bunch cilantro, roughly chopped
1 lime, juiced
Salt
2 cups frozen green peas, thawed
2 limes, juiced
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 bunch cilantro, roughly chopped
1 tablespoon Sriracha
1 teaspoon cumin
Salt and black pepper
8 ounces skinless red snapper fillet, diced
2 tablespoons lime juice
2 tablespoons, chopped red onion
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno
1 clove garlic, minced
1 tomato, diced
Salt
8 corn tortillas, for serving
3 limes, cut into wedges, for serving
1 teaspoon cayenne
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried thyme

Steps:

For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.
Mix all the ingredients together in a bowl until well blended. Store in an airtight container.