By Megan Fizell, Feasting On Art
Makes 4 tacos
200 grams (about 2 cups) shrimp, shelled & devined
1 chipotle chilli (minced) + 1 teaspoon adobo sauce
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon olive oil
1 avocado
1 cup grape tomato, radish & spring onion salsa (recipe below)
handful of fresh coriander (cilantro), chopped
lime wedges
hot sauce
Flour tortillas
1. Mix the shrimp, chipotle, and adobo sauce, oregano and cumin in a small bowl. Add a slick of olive oil to a frying pan and set over medium-high heat. Once hot, add the shrimp and cover with a lid, cooking and stirring occasionally until the flesh becomes opaque, 3-4 minutes.
2. Meanwhile, slice avocado and chop fresh coriander. Once the shrimp are cooked, assemble the taco.
3. Lay a tortilla flat on a plate and lay out three slices of avocado. Spoon over 1/4 cup of the grape tomato, radish and spring onion salsa and top with a quarter of the shrimp, fresh sprigs of coriander, squeeze of lime and a few dashes of hot sauce. Eat immediately.
Grape Tomato, Radish and Spring Onion Salsa
1 large radish
1 spring onion
1/4 teaspoon salt
1/2 lime, juiced
10 grape tomatoes, deseeded
small handful coriander (cilantro)
1. Slice the spring onion into thin discs and place in a small bowl. Chop the radish into small cubes and add to the spring onion. Juice 1/2 of a lemon and add 1/4 teaspoon of salt to the vegetables, toss. Let the radish and onion sit for 20 minutes to become slightly pickled.
2. Meanwhile, slice the grape tomatoes in half and squeeze out the seeds. Roughly chop and add to the radishes. Chop fresh coriander and mix into the salsa. Serve with shrimp tacos, will keep for 2-3 days refrigerated.
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