SHRIMP TACOS WITH, PINEAPPLE SALSA, PICKLED ONIONS, AND AVOCADO CREMA

Tacos|Ragin Cajun|Seafood|Tex-Mex

Ingredients

The Pickled Onions:

¾ cup cider vinegar

½ cup water

3 tablespoons sugar

1 teaspoon salt

1 large red onion, thinly sliced and slices cut into half moons

The Salsa:

1 pint grape or cherry tomatoes, cut into quarters

1 ½ cups chopped pineapple

½ cup onion, finely chopped

1 jalapeno, minced

¼ cup fresh cilantro leaves, packed and rough chopped

½ teaspoon salt

1 teaspoon cumin

2 teaspoons sugar

¼ cup olive oil

1 tablespoon lime fresh squeezed lime juice

The Avocado Crema:

½ olive oil

½ cup sour cream

1 avocado, pitted and skin removed

½ teaspoon salt

3 cloves garlic, rough chopped

½ cup scallions, rough chopped

½ cup cilantro, leaves and stems, rough chopped

4 tablespoons fresh lime juice (about 2 limes)

¼ – ½ cup heavy cream

The Shrimp:

2 garlic cloves, minced

2 tablespoons lime juice

4 tablespoons olive oil, divided

1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

1 teaspoon cumin

½ teaspoon salt

1 pound medium to large shrimp, peeled and deveined

The Tortillas and Toppings:

10-12, 8” flour tortillas

1 cup shredded purple cabbage

½ cup Hellmann’s Spicy Mayonnaise Dressing (OR sriracha mayonnaise)

1 bunch fresh cilantro

¼ cup Cotija cheese, crumbled

2 limes, cut into wedges

Instructions

Begin pickling the onions and cucumbers at least 2 hours in advance of making the tacos (overnight even better). Combine the cider vinegar, water, sugar, and salt in a large jar or small bowl and shake/whisk until sugar dissolves. Add the onions to the liquid and vigorously shake (or stir if in a bowl) until they are well coated. Let sit at room temperature, shaking occasionally until ready. They will keep in the fridge for up to 2 weeks.

Combine all of the salsa ingredients in a small bowl and set aside for 30-40 minutes so flavors can meld while you prepare the rest of the taco ingredients.

To make the crema, combine all of the ingredients in a blender or food processor (only ¼ cup of the heavy cream to start. Blend until smooth. Add as much additional cream as needed to create desired consistency, so the cream ‘pour-able’. I like to put the crema in a squeeze bottle for a pretty presentation and easy storage, but you can also drizzle it on the tacos with a spoon – delicious either way!!

To marinate the shrimp, combine the garlic, lime juice, 2 tablespoons of the olive oil, Cajun spices, cumin, and salt in a large bowl. Add the shrimp and toss to coat. Let sit for 30 minutes to 1 hour at room temperature.

While the shrimp marinates, heat a non-stick frying pan over medium high heat. Lightly drizzle the tortillas with olive oil and add them to the pan, in a single layer, 1 or 2 at a time. Heat about 1-2 minutes per side until they lightly brown and get a little crispy. Set aside in a stack and top with a clean kitchen towel to keep warm.

To cook the shrimp, heat the remaining 2 tablespoons of olive oil in a large nonstick skillet over medium high heat. When the pan is hot, add the shrimp and cook, stirring occasionally until the shrimp are curled and pink. Do not overcook. They should be just opaque in the center.

To serve the tacos, place 2-3 shrimps in the base of a tortilla. Top with a little salsa, purple cabbage, and pickled onions. Drizzle the tops with the crema and the Spicy Mayo. Top with a few cilantro leaves and cotija cheese. Lime wedges on the side for squeezing. YUM!