Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions
Restaurant Associates
New York City
When shrimp is paired with grapes, cabbage and pickled onions in these tacos, the eater gets a burst of sweet, smoky and tart flavors in each bite. Crema or sour cream blended with Peruvian aji amarillo paste tops each taco off with a mellow yellow drizzle. Restaurant Associates created the recipe for its corporate café locations.
Ingredients
1/2 cup thinly sliced red onions
1/2 cup white wine vinegar
2 tsp. sugar
Salt and pepper, to taste
1 lb. baby shrimp
1 tbsp. taco seasoning
3 tbsp. olive oil
1 cup grilled cabbage, thinly sliced
3/4 cup sliced red grapes
1 tbsp. Peruvian aji amarillo chili paste
1/2 cup crema or sour cream
8 (6-inch) flour or corn tortillas
8 cilantro sprigs, for garnish
Steps
- In small bowl, place onions. In small saucepan over high heat, bring vinegar and sugar to a boil; pour over onions and season with salt and pepper. Let stand 45 minutes.
- Drain onions and squeeze out vinegar mixture to remove moisture.
- Meanwhile, brush a wedge of cabbage with olive oil. Grill or pan roast on all sides until cabbage is caramelized and slightly tender. Cool; cut into julienne pieces. Reserve at room temperature. Slice each grape into 4 round slices; set aside.
- In medium bowl, combine shrimp, taco seasoning and 1 tablespoon olive oil; toss and let marinate 3 minutes.
- Using a medium skillet, add 1 tablespoon olive oil and swirl to coat the bottom of the skillet; add marinated shrimp and stir fry 2 minutes or until the shrimp is fully cooked. Keep warm. Mix together aji amarillo paste and crema, season with salt and pepper. Set aside.
- To assemble, fill tortillas with shrimp, pickled onions, cabbage, grapes and aji amarillo crema. Garnish with cilantro.
Photo courtesy of California Table Grape Commission