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

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Ingredients for 4 portions
  • Grilled Shrimp
  • 1 LB 16/20 Shrimp
  • 1 QT QimiQ Marinade
  • 2 tbsp Rapeseed oil
  • 1 cup(s) Chili Lime Seasoning
  • Jicama Slaw
  • 1 cup(s) Jicama, crushed
  • 1 cup(s) Horseradish, crushed
  • 0.25 cup(s) Mayonnaise, 40 % fat
  • 0.25 cup(s) Apple cider vinegar
  • 0.25 cup(s) QimiQ Classic, whisked smooth
  • 0.5 tbsp Cumin
  • 0.5 tbsp Cilantro / coriander
  • 1 tbsp Paprika
  • 1 tbsp Cayenne pepper
  • 1 tbsp Kosher salt
  • 1 tbsp Black pepper
  • Adobo Sauce
  • 1 pcs Chipotle Peppers – Small Can
  • 2 pcs Garlic clove(s)
  • 2 tbsp Rapeseed oil
  • 0.25 tsp Cloves
  • 0.5 tsp Kosher salt
  • 0.5 tsp Black pepper, ground
  • 0.25 cup(s) Granulated sugar
  • Taco
  • 12 pcs Corn Tortillas – 6”
  • 1 cup(s) Queso Melt , crushed
Method
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.