While Jules was mixing up herbal margaritas on the Cape on a spring night, I felt an urge to whip up some Latin-spiced tacos with the Stock+ Spice BT Pepper blend from my pantry. Very often we see limes paired with avocados, but I also love the combination of grapefruit and avocado. So grapefruit is the star citrus of these tacos, which are also dairy and gluten free.
Spicy Shrimp Tacos with Grapefruit Guacamole
- 1 lb large shrimp (21-25 per lb)
- 1 tsp. neutral oil (like grapeseed or sunflower)
- ¼ tsp. kosher salt
- 1 Tbsp. blackening spice (the blend we used has smoked paprika, ancho chiles, chipotles, cayenne, Aleppo pepper, pasilla chiles, paprika, garlic, onion and cumin)
- 2 cups shredded cabbage (cut with chef knife and ribs removed)
- 3 large radishes (sliced into rounds and then cut into sticks)
- 1 Tbsp. red wine vinegar
- 1 tsp. grapeseed oil
- salt and peeper to taste
- 2 Tbsp. finely diced onion rinsed in water and dried with a paper towel (this helps to remove the harsh raw onion flavor that can overpower some dishes)
- 1 Tbsp. jalapeño pepper seeded and diced
- 2 ripe avocados
- 1 Tbsp. chopped cilantro
- 1 Tbsp. fresh pink grapefruit juice (supreme the grapefruit slices and reserve for garnish – see video in notes section of recipe for how to supreme citrus)
- salt to taste
- ½ cup unsweetened plain yogurt
- 1 tsp. ground cumin seed
- Peel and devein shrimp. In a bowl, toss and coat shrimp with blackening seasoning, salt and oil. (You can do this up to 8 hours in advance and reserve in refrigerator as needed.)
- An hour before making the tacos, prepare the grapefruit guacamole. First, supreme the grapefruit into a bowl and squeeze out all the juice and reserve. Discard the grapefruit membrane (see video instructions in notes on supreming grapefruits). Add ripe avocado to a bowl (skin and pit removed). Mash with fork, add salt, jalapeños, diced onion, chopped cilantro and grapefruit juice. Mix to desired consistency and reserve.
- For the pickled cabbage, add cabbage, radish sticks, red wine vinegar, grapeseed oil, salt and pepper to taste. Mix thoroughly. Cabbage mixture will reduce in volume and release liquid. Drain liquid before placing on tacos.
- For the crema, mix ground cumin and coconut yogurt.
- Heat taco shells in a non-stick pan or griddle heat. Once hot, add a sprinkling of water to create moisture, then remove taco shells from heat and wrap in a cloth towel. Let sit while you sauté the shrimp.
- Add shrimp to a hot, non-stick pan. Sear each side of shrimp for 2-3 minutes and remove once caramelized and blackened.
- To build tacos: Lay a warm taco shell flat. Lay 3-4 shrimp down the middle and top with a heaping Tbsp. of grapefruit guacamole, one grapefruit supreme and pickled cabbage. Drizzle 1 tsp. of crema over the top. Fold and enjoy.