Recipe by Becky Ringsby, Savor Specialty Chef Services
• 2 c broccoli and/or cabbage slaw
• 2 shallots, sliced (optional)
• 1/2 c seasoned rice vinegar
• scant 1/2 c sugar
• 1 c Mexican crema or make an approximation:
• plain Greek yogurt, or sour cream
• Squeeze fresh lime juice, to taste
• Salt and freshly ground pepper, to taste
Optional Fish Brine
• 1 Tbsp salt and 1 Tbsp sugar per 1 cup water (wet brine)
(Marinate protein in fridge – 10 min for peeled shrimp, 20 min for fish or up to an hour for chicken)
• 1-1/2 lb tilapia fillets or other thin white fish
• 1-1/2 tsp Hungarian paprika (less if using smoked)
• 1 1/2 tsp brown sugar
• 1 tsp dried oregano
• 3/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp cayenne
• 1/2 cup yellow cornmeal
• 8 (6-in.) corn or flour tortillas
• Olive oil spray
• 1 Tbsp fresh lime juice
• 1/2 Tbsp red wine vinegar
•2 cloves garlic, minced
• Salt and freshly ground pepper
• 1/4 tsp red pepper flakes
• 1/4 tsp dried oregano
• 2 Tbsp olive oil
• 1/4 c chopped cilantro
• 2 avocados, peeled, pitted and cubed
• corn tortillas
Other toppings: Salsa, queso fresco, cilantro, squeeze of lime
• Foil for serving (optional)
In a small saucepan, heat rice vinegar and sugar until sugar is dissolved. Combine slaw and shallots, if using, in a small bowl. Pour vinegar-sugar mixture over slaw mixture and cool in refrigerator until ready to use.
Combine all ingredients in small bowl. Set aside.
Optional shrimp brine
Combine enough water and salt, according to the brine ratio, to cover the shrimp in a medium bowl. Refrigerate shrimp in brine for 10-15 minutes. Remove shrimp, and pat dry.
Preheat oven to 425 degrees. In a large ziploc bag, combine paprika through cayenne. Place shrimp in bag and gently mix to coat with spice mixture. Let shrimp “marinate” in the bag in the fridge for 10 minutes. Place cornmeal in another ziploc bag. Transfer seasoned shrimp to bag with cornmeal and gently shake until coated. Place a cooling rack on top of a shallow-rimmed baking sheet; spray lightly with olive oil. Place shrimp on rack and spray lightly with olive oil. Bake for 10-12 minutes, or until shrimp are opaque and just cooked through.
Combine all ingredients except avocado in a small bowl, whisking to emulsify. Add avocado and gently toss with vinaigrette until combined, mashing some pieces to desired consistency. Prepare just before serving for the best color.
Warm tortillas as desired (you may toast corn tortillas, if using, under broiler until crisp and serve tostada-style). Spread guacamole on tortilla, top with shrimp, slaw, yogurt, salsa, cheese, cilantro and a squeeze of lime, if desired. Wrap in foil for mess-free eating.