Shrimp Tacos With Grapefruit Salad
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 cup fresh cilantro
Juice of 1 lime, plus wedges for serving
2 tablespoons extra-virgin olive oil, plus more for the grill pan
Kosher salt and freshly ground pepper
8 corn tortillas
2 tablespoons agave syrup (or 1 tablespoon honey)
1 chipotle Chile pepper in adobo sauce, chopped,
plus 2 teaspoons sauce from the can
1 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
- Combine the grapefruit segments, jicama, red onion, cilantro,
lime juice and 1 tablespoon olive oil in a medium bowl; season
with salt and pepper and toss. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat.
Working in batches, grill the tortillas until toasted, 1 to 2 minutes
per side. Wrap in foil to keep warm; set aside.
- 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 minutes.
- Toss the shrimp with the remaining 1 tablespoon 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 minute per side.
Continue to cook, flipping and brushing with the remaining sauce.
Until charred and cooked through, about 2 more minutes. Season
with salt. Divide among the tortillas. Serve with the grapefruit salad
and lime wedges.
dianemdaugherty 