SHRIMP TACOS WITH PICKLED CABBAGE AND AVOCADO CREMA

Shrimp Tacos with Pickled Cabbage and Avocado Crema image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 22

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1/2 cup white vinegar
1/4 cup sugar
2 cups shredded green cabbage
1 jalapeno, seeds and membranes removed, diced
Kosher salt
3 tablespoons olive oil
3 chipotle peppers from a can of chipotles in adobo
3 cloves garlic
2 tablespoons tomato paste
1 tablespoon honey
Juice of 1 lime
1 pound medium shrimp, peeled and deveined (about 20 to 25 shrimp)
1/2 red onion, sliced
Kosher salt and freshly ground black pepper
2 ripe avocados, pitted and peeled
Zest and juice of 1 lime
2 tablespoons olive oil
1/4 cup cilantro leaves
4 ounces sour cream
Kosher salt and freshly ground black pepper
8 small corn tortillas
Cilantro leaves, for garnish

Steps:

For the pickled cabbage: Whisk together the white vinegar and sugar in a large bowl until the sugar is dissolved. Add the cabbage and jalapeno and mix to combine. Season with salt. Refrigerate until ready to serve.
For the shrimp: In a blender, puree 2 tablespoons of the olive oil, the adobo peppers, garlic, tomato paste, honey and lime juice until smooth. Pour into a large mixing bowl and add the shrimp, tossing to evenly coat. Preheat the broiler to high.
For the avocado crema: Put the avocado, lime zest and juice, olive oil, cilantro and sour cream in a blender or food processor. Season with salt and pepper and puree until smooth. Refrigerate until ready to serve.
Put the sliced red onion in a mixing bowl and toss with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
Place the shrimp on a sheet pan in an even layer. Scatter the onion slices around the shrimp. Broil for 3 to 4 minutes. Remove from the oven.
Heat the corn tortillas on both sides on a griddle or over an open flame on your stovetop burner.
Assemble the tacos, layering each tortilla with the avocado crema, shrimp and pickled cabbage. Garnish with cilantro and enjoy!