Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema
INGREDIENTS
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~~ For the honey lime tequila shrimp tacos ~~
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2 pounds (454 g) raw shrimps, peeled and deveined
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1 teaspoon coarse sea salt
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2 tablespoons raw honey
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juice of 2 limes + 1 lime
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1/2 cup tequila
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1 medium onion, finely minced
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1/4 teaspoon ground cumin
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1/4 teaspoon ground chipotle (optional)
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2 avocados, diced
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1/2 head of red cabbage, thinly sliced
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~~ For the slaw dressing ~~
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1/4 cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
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1 teaspoon of Dijon mustard
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sea salt and pepper to taste
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1/2 cup light, neutral oil, such as grapeseed
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~~ For the chipotle crema ~~
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1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
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1 to 2 pieces of chipotle chiles in adobo sauce [canned]
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~~ For assembly ~~
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12 – 15 homemade or store-bought good quality yellow or white corn tortilla
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a handful of cilantro, finely chopped
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