FISH RECIPE

Whole Shrimp Tacos with Avocado and Cilantro Sauce and Pickled Apple and Onion 

Shrimp is so easy to cook and it taste delicious, I purchased this shrimp when I was on the road traveling from West Hamptons to Road island, if your not confident with peeling prawns, just ask the fish monger to do it for you or better yet teach you how to do it, its really so simple and traveling on the road is all about learning new tricks.

Ingredients

10 raw shrimp, peeled and deveined, tails intact 2 small cloves garlic, minced
1/2 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon chilli powder
1/4 cup olive oil
2 cups shredded green cabbage corn (or flour) tortillas, to serve lime wedges, to serve

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Pickled apple and onion:
1 green apple, halved, cored and thinly sliced 1 red onion, thinly sliced
1 tablespoon raw sugar
1/3 cup apple cider vinegar

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Avocado and cilantro sauce:
finely grated zest and juice of 1 lime
2 cloves garlic, minced
1/2 large bunch cilantro, leaves picked and finely chopped 1/2 jalapeño chilli, seeded and finely chopped
1/2 cup whole-egg mayonnaise
1/2 cup sour cream
1 large avocado, mashed with a fork

Equipment:
Fire pit or grill

- Feeds 4 -

HOW TO MAKE IT

1. Light your fire and let it burn down for 1 hour until you have nice coals (or use hardwood charcoal).

2. Pat the shrimp dry, then gently toss in a large bowl with the garlic, salt, cumin, chilli

3. powder and 1/4 cup olive oil. Cover and place in the fridge for at least 15 minutes.

4. Meanwhile, to make the pickled apple and onion, place all the ingredients in a bowl and set aside to pickle – about 10–15 minutes should be fine.

5. To make the avocado and cilantro sauce, place all the ingredients in a bowl and mix together well.

6. Transfer half the sauce to a bowl, add the cabbage and toss to combine.

7. When the coals are hot, place the shrimp on the grill in a single layer and cook, turning once, for 2–4 minutes (depending on their size) until they just turn pink. Transfer to a cutting board and cut off the tails.

8. Heat your tortillas and fill with the shrimp and cabbage mixture. Drizzle the remaining avocado and cilantro sauce over top. Serve with the pickled apple and onion, and lime wedges on the side.

9. In partnership with Thor Industries.