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

  • Drucken
Recipe Image
Ingrédients pour 4 portions
  • Grilled Shrimp
  • 1 LB 16/20 Shrimp
  • 1 QT QimiQ Marinade
  • 2 cs Huile de colza
  • 1 tasse Assaisonnement chili-citron vert
  • Jicama Slaw
  • 1 tasse Jicama,
  • 1 tasse Raifort,
  • 0.25 tasse Mayonnaise, 40 % de matières grasses
  • 0.25 tasse Vinaigre de pomme
  • 0.25 tasse QimiQ Base crème, remué jusqu’à ce que ça soit lisse
  • 0.5 cs Cumin
  • 0.5 cs Coriandre
  • 1 cs Poivron
  • 1 cs Poivre de Cayenne
  • 1 cs
  • 1 cs Poivre noir
  • Adobo Sauce
  • 1 Chipotle Peppers – Small Can
  • 2 Gousse(s) d’ail
  • 2 cs Huile de colza
  • 0.25 cc Clous de girofle
  • 0.5 cc
  • 0.5 cc Poivre noir, moulues
  • 0.25 tasse Sucre cristallisé
  • Taco
  • 12 Corn Tortillas – 6”
  • 1 tasse Queso Melt ,
Préparation
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.