Shrimp Tacos with Jicama Slaw, Adobo Sauce and Shredded Queso Melt

  • Drucken
Recipe Image
Zutaten für 4 Portionen
  • Grilled Shrimp
  • 1 LB 16/20 Shrimp
  • 1 QT QimiQ Marinade
  • 2 EL Rapsöl
  • 1 Tasse(n) Chili-Limetten-Gewürz
  • Jicama Slaw
  • 1 Tasse(n) Jicama, zerkleinert
  • 1 Tasse(n) Kren, zerkleinert
  • 0.25 Tasse(n) Mayonnaise 40 % Fett
  • 0.25 Tasse(n) Apfelessig
  • 0.25 Tasse(n) QimiQ Classic, glatt gerührt
  • 0.5 EL Kreuzkümmel
  • 0.5 EL Koriander
  • 1 EL Paprika
  • 1 EL Cayennepfeffer
  • 1 EL Kosher Salz
  • 1 EL Schwarzer Pfeffer
  • Adobo Sauce
  • 1 Stück Chipotle Peppers – Small Can
  • 2 Stück Knoblauchzehe(n)
  • 2 EL Rapsöl
  • 0.25 TL Gewürznelken
  • 0.5 TL Kosher Salz
  • 0.5 TL Schwarzer Pfeffer, gemahlen
  • 0.25 Tasse(n) Kristallzucker
  • Taco
  • 12 Stück Corn Tortillas – 6”
  • 1 Tasse(n) Queso Melt, zerkleinert
Zubereitung
1.

GRILLED SHRIMP

1) Marinade the Shrimp for 3 Hours – Wash off the marinade.

2) In a bowl, add the Oil and Shrimp – Toss with the Chili Lime Seasoning.

3) Grill to cooked through – All to cool & cut in half.

2.

JICAMA SLAW

1) In a bowl, mix the QimiQ Classic, Apple Cider Vinegar & Mayonnaise.

2) Add the Cumin, Coriander, Cayenne Pepper, Kosher Salt, Paprika & Black Pepper- Mix Thoroughly.

3) Add the Jicama & Radicchio.

3.

ADOBO SAUCE

1) In a saucepot, add the Oil, Onion & Garlic – Cook till translucent.

2) Add the Chipotle Peppers, Clove, Cumin, Salt, Pepper & Sugar.

3) Cook for one hour on simmer.

4) Place in a blender and blend until smooth - Allow to cool overnight.

4.

TACO

1) Warm the Tortillas.

2) Place the Shrimp then Adobo Sauce then Slaw and top with the Queso Melt.