INGREDIENTS

For the tacos

• 1 package of small tortillas
• 20 g olive oil
• 5 g smoked paprika
• salt and pepper

For the chili con shrimp

• 1 packet of 7 THALASSES blanched peeled shrimps U20
• 100 g chorizo finely chopped
• 100 g Florina pepper, finely chopped
• 100 g green pepper, finely chopped
• 100 g yellow pepper, finely chopped
• 1 red chili, finely chopped
• 50 g dry onion, finely chopped
• 100 g canned red beans
• 200 g vegetable stock
• salt and pepper
• 10 g smoked paprika

For the avocado cream

• 2 ripe avocados
• 1 red chili, finely chopped
• 1 lime juice and zest
• 20 g coriander
• 20 g olive oil

For the jalapeño pickle

• 200 g sliced jalapeños
• 250 g water
• 150 g white vinegar
• 50 g sugar
• 5 g salt

Extra ingredients

• 1 iceberg, finely chopped
• 500 g melted cheddar
• 1 lime

METHOD

Defrost the shrimps in a strainer overnight.

In a wide saucepan, sauté the chopped onions with the rest of the vegetables and shrimps. Add the beans, stock and spices and simmer for 12-14 minutes.Meanwhile, brush the tortillas with a little olive oil. Marinate with salt, pepper and paprika, and place them on the oven rack in two racks, leaving the edges hanging down. Bake in a preheated air oven at 170°C for 15-17 minutes. Allow to cool and then remove from the rack.

Next, peel the avocados and mash them with a fork in a mixing bowl. Mix all the ingredients together and store in the refrigerator with a plastic wrap.
In a saucepan, add all the pickle ingredients except the chopped jalapeños. Bring to a boil for 1 minute and then remove from the heat. Add the jalapeños and cover with plastic wrap until cool.

Serve the tacos in order: the chopped iceberg, chili con shrimp, avocado cream, cheddar cheese and garnish with jalapeño pickles and freshly squeezed lime.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni