Blackened Shrimp Street Taco with Red Snapper Ceviche2013-11-29
- Yield : 4 servings
- Cook Time : 45m
- Ready In : 45m
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- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon Blackening Spice, recipe follows
- 1/4 cup vegetable oil
- 1 cup shredded red cabbage
- 6 radishes, sliced
- 1 bunch cilantro, roughly chopped
- 1 lime, juiced
- 2 cups frozen green peas, thawed
- 2 limes, juiced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 bunch cilantro, roughly chopped
- 1 tablespoon Sriracha
- 1 teaspoon cumin
- Salt and black pepper
- 8 ounces skinless red snapper fillet, diced
- 2 tablespoons lime juice
- 2 tablespoons, chopped red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon minced jalapeno
- 1 clove garlic, minced
- 1 tomato, diced
- 8 corn tortillas, for serving
- 3 limes, cut into wedges, for serving
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried thyme
For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve.
For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand.
In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside.
For the "mock"-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper.
To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with "mock"-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges.
Mix all the ingredients together in a bowl until well blended. Store in an airtight container.