Whole Shrimp Tacos with Avocado Cilantro Sauce, Pickled Apples and Onion 

Whole Shrimp Tacos with Avocado Cilantro Sauce, Pickled Apples and Onion 

A Taste of Wild - New England

Sarah Glover is back with a brand new set of road-friendly recipes, inspired by the coastal landscape of New England.

Whole Shrimp Tacos with Avocado Cilantro Sauce, Pickled Apples and Onion 

Shrimp is so easy to cook and it tastes delicious. I grabbed these shrimp on the way from Westhampton to Rhode Island. If you’re new to peeling shrimp, you can ask the fishmonger to do it for you, but it’s also really simple! Isn’t traveling on the road about learning new tricks?

Whole Shrimp Tacos with Avocado Cilantro Sauce, Pickled Apples and Onion 

Whole Shrimp Tacos with Avocado Cilantro Sauce, Pickled Apples and Onion 

Yield: Serves 4

SHRIMP TACO INGREDIENTS

  • 20 raw shrimp, peeled and deveined, with tails intact
  • 2 small cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup olive oil 
  • 2 cups shredded green cabbage
  • Tortillas, to serve
  • Lime wedges to serve

PICKLED APPLE AND ONIONS INGREDIENTS

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

AVOCADO AND CILANTRO SAUCE INGREDIENTS

  • Zest and juice of 1 lime 
  • 2 cloves garlic, minced
  • 1/2 large bunch cilantro, leaves picked and finely chopped
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 large avocado, mashed with a fork 

Cooking Tools

  • Wood or charcoal for fire 
  • Medium cast-iron pan 
  • 1 large bowl
  • 2 medium bowls 
  • 1 small bowl 
  • Cutting board 

Method

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

Pat the shrimp dry, then gently toss in a large bowl with the garlic, salt, cumin, chili powder and 1/4 cup olive oil. Cover and place in the fridge for at least 15 minutes.

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

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

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

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

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