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Amazing Shrimp Tacos

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Category: Mexican

6 Servings
By: Unknown

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Ingredients:

1 cup tamarind paste
1/4 cup plus 3 tbsp sherry (or white wine) vinegar
2 cups, plus 2 tbsp canola oil
1/4 cup water
1 tbsp honey
1 tbsp red chili paste

1 lb canned hearts of palm, diced
2 tomatoes (1 diced, 1 quartered)
1 red onion, diced
1 cup cilantro (1/2 chopped)
2 tbsp lime juice
1/2 cup olive oil

1 tbsp onion, chopped
1 serrano chili
Kosher salt
5 garlic cloves (1 whole, 4 minced)
1 canned chipotle pepper
2 tbsp vegetable oil
1 1/2 lbs medium shrimp, deveined and quartered
1 cup Chihuahua cheese, shredded

12 tortillas

Instructions:

For the hot sauce, blend the tamarind paste, 1/4 cup sherry vinegar, 2 cups canola oil, water, honey, sambal oelek. Salt to taste.

For the pico de gallo, combine the hearts of palm, diced tomato, diced red onion, 1/2 cup chopped cilantro, 2 tbsp lime juice, 2 tbsp vinegar, olive oil. Salt to taste.

For the tomato-chipotle salsa, preheat oven to 375 degrees. In a roasting pan, place quartered tomato, chopped onion, serrano, garlic clove, and vegetable oil. Season with salt, cover with foil, roast 30 minutes. Transfer to a food processor, add 1/2 cup cilantro, chipotle, and 1 tbsp vinegar, pulse to combine. Salt as needed.

Heat 2 tbsp canola oil over medium-hot burner. Add shrimp, toss until pink. Add minced garlic, toss; add cheese, toss; add chipotle salsa. Simmer to heat.

On each tortilla, place several shrimp, topped with pico de gallo, and a drizzle of the tamarind hot sauce.