Shrimp Tacos with Grapefruit Salad
By cheeserohan
Ingredients
- 3 red grapefruits (2 segmented, 1 juiced)
- 1/2 small jicama, peeled and cut into matchsticks
- 1/2 small red onion, thinly sliced
- 1/2 c fresh cilantro
- juice of 1 lime, plus wedges for serving
- 2 Tbsp EVOO, plus more for the grill pan
- kosher salt and freshly ground pepper
- 8 corn tortillas
- 2 Tbsp agave syrup (or !Tbsp honey)
- 1 chipotle chile pepper in adobo sauce, chopped, plus 2 tsp sauce from the can
- 1 tsp ground cumin
- 1 lb large shrimp, peeled and deveined
Details
Adapted from foodnetwork.com
Preparation
Step 1
1. Combine the grapefruit segments, jicama, red onion, cilantro, lime juice and 1 Tbsp olive oil in a medium bowl, season with salt and pepper and toss. Set aside.
2. Brush a grill pan with olive oil and heat over medium-high heat. Working in batches, grill the tortillas until toasted 1 to 2 min per side. Wrap in foil to keep warm; set aside.
3. Meanwhile, combine the grapefruit juice, agave, chipotle and adobo sauce and cumin in a small saucepan over medium-high heat. Cook, stirring occasionally, until slightly thickened, 5 min.
4. Toss the shrimp with the remaining 1 Tbsp olive oil and season with salt and pepper. Brush the grill pan with more olive oil. Grill the shrimp over medium-high heat, brushing with some of the grapefruit sauce, until lightly charred, about 1 min per side. Continue to cook, flipping and brushing with the remaining sauce, until charred and cooked through, about 2 more min. Season with salt. Divide among the tortillas. Serve with the grapefruit salad and lime wedges.
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