Mexican tacos με γαρίδα, chorizo, jalapeños και cheddar sauce
Mexican tacos with shrimp, chorizo, jalapeños and cheddar sauce

4

Servings

40'

Preparation / Cooking

2/5

Δυσκολία

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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 Ikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni

Created with
Blanched peeled U20 shrimp
προβρασμένες αποφλοιωμένες
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