Total Time
40 Mins - Serves 4
Ingredients
1/4 cup fresh lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
1 tablespoon honey
3/4 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 pound peeled and deveined raw medium shrimp (about 16 shrimp)
1 1/2 cups shredded red cabbage
1/2 cup thinly sliced radish
6 cups canola oil
1 large egg, lightly beaten
1 cup (about 4 1/4 oz.) masa flour
1 1/2 teaspoons table salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 medium-size ripe avocados, cut into 8 wedges
8 (6-in.) yellow corn tortillas, warmed
3 ounces Cotija cheese, crumbled (about 3/4 cup)
16 pickled jalapeño pepper slices
How to Make It
Step 1
Preheat grill to high (450°F to 550°F). Whisk together lime juice, extra-virgin olive oil, honey, kosher salt, coriander, and cumin.
Step 2
Toss together shrimp and 1/4 cup of the lime juice mixture. Toss together cabbage, radish slices, and remaining 1/4 cup lime juice mixture. Let both mixtures stand 10 minutes.
Step 3
Place shrimp on oiled grates, and grill, covered, just until shrimp turn pink, 2 to 3 minutes per side. Set aside, and cover with aluminum foil to keep warm.
Step 4
Pour oil into a Dutch oven, and heat to 350°F. Place egg in a shallow dish. Stir together masa flour, table salt, black pepper, and paprika in another shallow dish. Dip avocado wedges in egg; dredge in masa mixture. Working in batches, fry avocado wedges in hot oil, turning occasionally, until golden brown and crisp, 3 to 4 minutes.
Step 5
Place about 2 shrimp, 3 tablespoons of the cabbage mixture, and 2 fried avocado wedges in each warm tortilla. Sprinkle evenly with cheese, and top each with 2 jalapeño slices. Serve immediately.
