Dean Fearing's Barbecue Shrimp Taco with Mango-Pickled Red Onion Salad

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Dean Fearing's Barbecue Shrimp Taco with Mango-Pickled Red Onion Salad

Prep Time: 45 min(s)
Cook Time: 15 min(s)
Serves: 4
Difficulty: Beginner
Ethnicity: American
Tools:
cheese grater
cutting board
large chef's knife
measuring cups
measuring spoons
saute pan (12-14 inches)
wooden spoon

Ingredients:

1/2 tablespoon(s) vegetable oil

1 cup(s) shrimp - peeled, deveined and diced

1 pinch salt and pepper - to taste

1 cup(s) onions - diced

1 cup(s) barbecue sauce

1/2 cup(s) pepper jack cheese - grated

4 flour tortillas - cooked and warm

1 cup(s) - Mango Pickled Red Onion Salad

1/3 cup(s) Cotija cheese

1/3 cup(s) pumpkin seeds - toasted and coarsely ground

4 serrano chiles

4 sprigs of cilantro

Steps:

-Place oil in a large saute pan over medium heat.

-Add shrimp to hot pan and season with salt and pepper, and saut? for one minute until shrimp turns red.

-Add onions and saute for two minutes or until translucent.

-Stir in Barbecue Sauce, bring to a boil and quickly remove pan from heat.

-Add cheese and stir to combine until cheese has melted into mixture.

-Place a warm tortilla in the middle of each warm serving plate.

-Spoon equal portions of shrimp mixture into the middle of each tortilla. Roll each tortilla into a cylinder with the seam side down.

-Add a small portion of Mango-Pickled Red Onion Salad on top of each taco.

-Sprinkle with cotija and pumpkin seeds and garnish with fresh Serrano chilies (to be eaten like a pickle for the adventurous) and sprigs of cilantro.

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