Shrimp Tacos with Grapes, Charred Cabbage and Pickled Red Onions
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.
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
- 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