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Recipes // Main Dish Seafood // Baja Shrimp Tacos with Spicy Slaw

Baja Shrimp Tacos with Spicy Slaw

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By Chef Ben Ford

Serves 8

Ingredients:

  • 16 each U15mexican white shrimp, cleaned and halved lengthwise
  • 3 Tablespoons of the adobo sauce from the chipotles
  • 3 cloves of garlic, chopped
  • 2 tablespoons + ¼ cup olive oil
  • Kosher salt and Freshly ground black pepper
  • 4 oz. Baja Cream Sauce
  • 4 oz. Salsa Roja
  • 12 oz. Spicy Cabbage Slaw
  • 16 Corn tortillas

Directions:

  1. In a bowl, add the shrimp and 2 tablespoons olive oil, garlic, and adobo. Season the shrimp with salt and pepper and coat. Marinate for 30 min.
  2. In a large skillet, over medium heat, heat the remaining olive oil.
  3. Working in batches, sautéthe shrimp in the hot oil until cooked through, about 5 minutes. Transfer to paper towels to drain.
  4. Heat tortilla in a skillet.
  5. Make tacos with the tortillas and fish and top each with bajacream sauce, salsa roja and shredded slaw. Served with lime wedges.

Spicy Cabbage Slaw

Yield: 8-10 tacos

Ingredients:

  • 3 cups shredded cabbages, green and purple
  • 1/2 red onion, thin sliced
  • ½ serrano pepper, sliced thin
  • 1 fresno chile, sliced thin
  • Juice of 1lime
  • 2 TablespoonMexican crema
  • 2 Tablespooncilantro, chopped + 8 sprigs

Directions:

  1. Finley shred cabbage with a knife, slicer or mandolin, add serrano peppers and fresno chilies, red onion and cilantro.
  2. Toss and add the lime juice and season with kosher salt and fresh ground black pepper.

Baja Cream Sauce

Yield:3/4 cups

Ingredients:

  • 1 Tablespoon of the adobo sauce from the chipotles
  • 1 Tablespoon mayonnaise
  • 1 Tablespooncatsup
  • ½ cup Mexican crema
  • ½ lime, juice
  • Kosher salt and freshly ground black pepper

Directions:

  1. Add the chipotle puree, mayonnaise and Mexican crema to a medium bowl.
  2. Whisk in the lemon juice. Season, to taste, with kosher salt and fresh ground black pepper.

Salsa Roja

Yield: 1 ½ cups

Ingredients:

  • 1 lbs. tomatoes, halved lengthwise
  • 1 tablespoons of extra-virgin olive oil
  • 1 red jalapeno, halved lengthwise and stemmed removed
  • 1 serrano, halved lengthwise and stemmed removed
  • 3 cloves garlic, peeled
  • ½ white onion, peeled and quartered
  • 1 dried guajillochile pepper, soaked in boiling water until softened, and then drained
  • 1 chipotle in adobo sauce + 1 tablespoon of the adobo sauce
  • 1/4 cup cilantro, roughly chopped
  •  2 Tablespoons cider vinegar
  • ½ tablespoon kosher salt
  • 1 teaspoon fresh ground black pepper 

Directions:

  1. Preheat broiler to high and set rack closest to the heating element or start a fire.
  2. Add halved tomatoes to a bowl, drizzle with olive oil and season with a ½ teaspoon of the kosher salt and ½ teaspoon of the black pepper.
  3. Put the tomatoes cut side down, skin side up, on the baking sheet and broil for about 8-10 minutes, until the skin is blistered and black in places.
  4. Broil the fresh chilies, garlic, and onions until they too are charred in places.
  5. Peel off the skins of the tomatoes and the roots stems of the onions and put everything in a blender and pulse until just coarsely chopped. Add the vinegar, kosher salt and a pinch of sugar if needed and finish lending to desired consistency.

Note: Will last for 5 days.

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