Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

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You know I have never posted a recipe before but, due to popular demand via my instagram I thought I should share this one as I am absolutely obsessed with it! I can’t take any credit for it but had to share this delicious weekly dinner that we have and share with you some changes that I made to accommodate us in Australia. This recipe and the images are from Tartine and Apron Strings, a go-to blog for some great dinner ideas and pretty food styling to make it all look even yummier so please check it out!

Ingredients

~~ For the honey lime tequila shrimp tacos ~~

2 pounds (454 g) raw shrimps, peeled and deveined – (I use 2 or 3 chicken breasts and cut into cubes)

1 teaspoon coarse sea salt

2 tablespoons raw honey

juice of 2 limes + 1 lime

1/2 cup tequila (I don’t use tequila)

1 medium onion, finely minced

1/4 teaspoon ground cumin

1/4 teaspoon ground chipotle (optional) (I don’t use this in this part of the recipe, only in the sauce)

2 avocados, diced

1/2 head of red cabbage, thinly sliced

~~ For the slaw dressing ~~

1/4 cup (60 ml) freshly squeezed lime juice [about 2-3 limes]

1 teaspoon of Dijon mustard

sea salt and pepper to taste

1/2 cup light, neutral oil, such as grapeseed

~~ For the chipotle crema ~~

1 cup (250 ml) sour cream or créme fraîche [low fat can be used]

1 to 2 pieces of chipotle chiles in adobo sauce [canned] (I could only find this at Thomas Dux not in Coles. Once I make the sauce I scrape it into a Glad zip lock bag, cut the bottom corner and pipe it out)

~~ For assembly ~~

12 – 15 homemade or store-bought good quality yellow or white corn tortilla (Mission burrito wraps!)

a handful of cilantro, finely chopped (Coriander!)

Please see directions over at Tartine and Apron Strings

The most delicious mexican you will ever eat! That sauce just makes it come to life and although I don’t usually eat coriander, it really works in this recipe! Thanks so much to Jen, the genius behind Tartine and Apron Strings for posting this recipe and the gorgeous images! All credit to her!