Shrimp Tacos with Pickled-Red-Onion Salad Recipe

Name: Shrimp Tacos with Pickled-Red-Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white wine vinegar; 1/2 cup sugar; Salt; 1 medium red onion, thinly sliced; 1/2 cup fresh orange juice; 1 small white onion, finely diced; 1 tablespoon pure maple syrup; 2 tablespoons malt vinegar; 1/2 teaspoon cumin seeds; 2 tablespoons vegetable oil; 2 tablespoons fresh lime juice; 1/2 large ripe mango, cut into thin sticks; 1/2 cup thinly sliced green cabbage; 1/4 cup chopped cilantro leaves; 1 tablespoon vegetable oil; 1 small white onion, finely chopped; 1/2 pound medium shrimp, shelled and deveined; Salt and freshly ground black pepper; 1/2 cup barbecue sauce; 1/2 cup shredded jalapeno Jack cheese; Four 6-inch flour tortillas, warmed; 2 tablespoons salted roasted pumpkin seeds, 1 thinly sliced seeded serrano chile and 2 tablespoons cilantro leaves, for garnish

Servings: persons

1/2 cup white wine vinegar
1/2 cup sugar
Salt
1 medium red onion, thinly sliced
1/2 cup fresh orange juice
1 small white onion, finely diced
1 tablespoon pure maple syrup
2 tablespoons malt vinegar
1/2 teaspoon cumin seeds
2 tablespoons vegetable oil
2 tablespoons fresh lime juice
1/2 large ripe mango, cut into thin sticks
1/2 cup thinly sliced green cabbage
1/4 cup chopped cilantro leaves
1 tablespoon vegetable oil
1 small white onion, finely chopped
1/2 pound medium shrimp, shelled and deveined
Salt and freshly ground black pepper
1/2 cup barbecue sauce
1/2 cup shredded jalapeno Jack cheese
Four 6-inch flour tortillas, warmed
2 tablespoons salted roasted pumpkin seeds, 1 thinly sliced seeded serrano chile and 2 tablespoons cilantro leaves, for garnish

1
In a small saucepan, bring the vinegar, sugar and a pinch of salt to a boil, stirring to dissolve the sugar.
2
Pour the hot pickling liquid over the red onion in a small, heatproof bowl and let cool, then refrigerate overnight.
3
In another saucepan, combine the orange juice, white onion, maple syrup, malt vinegar and cumin seeds.
4
Boil over moderately high heat until the liquid has reduced to 2 tablespoons, about 3 minutes.
5
Transfer to a blender, add the oil and lime juice and puree until smooth; season with salt.
6
Drain the red onion and transfer to a bowl.
7
Add the mango, cabbage, cilantro and half of the vinaigrette and season with salt.
8
In a skillet, heat the oil.
9
Add the onion and cook over moderate heat until softened, 5 minutes.
10
Add the shrimp, season with salt and pepper and cook, turning, until white throughout, 3 minutes.
11
Add the barbecue sauce and bring to a simmer.
12
Off the heat, stir in the cheese.
13
Spoon the shrimp and red onion salad onto the tortillas and roll them up.
14
Garnish with the pumpkin seeds, chile and cilantro, and serve with the remaining vinaigrette.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup white wine vinegar, 1/2 cup sugar, Salt, 1 medium red onion, thinly sliced, and more.

Yes, Shrimp Tacos with Pickled-Red-Onion Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Tacos with Pickled-Red-Onion Salad

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