My F&W
quick save (...)
Shrimp Tacos with Pickled-Red-Onion Salad
© Quentin Bacon

Shrimp Tacos with Pickled-Red-Onion Salad

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 15 MIN Plus overnight pickling
  • SERVINGS: Makes 4 tacos
  • HEALTHY

After chef Dean Fearing made these spicy shrimp tacos with pickled onions for the BubbleQ, he served them at his Dallas restaurant, Fearing's. They are now the signature dish. "To me, anything wrapped in a flour tortilla is absolutely delicious," he says.

Red Onion Salad

  1. 1/2 cup white wine vinegar
  2. 1/2 cup sugar
  3. Salt
  4. 1 medium red onion, thinly sliced
  5. 1/2 cup fresh orange juice
  6. 1 small white onion, finely diced
  7. 1 tablespoon pure maple syrup
  8. 2 tablespoons malt vinegar
  9. 1/2 teaspoon cumin seeds
  10. 2 tablespoons vegetable oil
  11. 2 tablespoons fresh lime juice
  12. 1/2 large ripe mango, cut into thin sticks
  13. 1/2 cup thinly sliced green cabbage
  14. 1/4 cup chopped cilantro leaves

Shrimp Tacos

  1. 1 tablespoon vegetable oil
  2. 1 small white onion, finely chopped
  3. 1/2 pound medium shrimp, shelled and deveined
  4. Salt and freshly ground black pepper
  5. 1/2 cup barbecue sauce
  6. 1/2 cup shredded jalapeño Jack cheese
  7. Four 6-inch flour tortillas, warmed
  8. 2 tablespoons salted roasted pumpkin seeds, 1 thinly sliced seeded serrano chile and 2 tablespoons cilantro leaves, for garnish
  1. In a small saucepan, bring the vinegar, sugar and a pinch of salt to a boil, stirring to dissolve the sugar. Pour the hot pickling liquid over the red onion in a small, heatproof bowl and let cool, then refrigerate overnight.
  2. In another saucepan, combine the orange juice, white onion, maple syrup, malt vinegar and cumin seeds. Boil over moderately high heat until the liquid has reduced to 2 tablespoons, about 3 minutes. Transfer to a blender, add the oil and lime juice and puree until smooth; season with salt.
  3. Drain the red onion and transfer to a bowl. Add the mango, cabbage, cilantro and half of the vinaigrette and season with salt.
  4. In a skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the shrimp, season with salt and pepper and cook, turning, until white throughout, 3 minutes. Add the barbecue sauce and bring to a simmer. Off the heat, stir in the cheese.
  5. Spoon the shrimp and red onion salad onto the tortillas and roll them up. Garnish with the pumpkin seeds, chile and cilantro, and serve with the remaining vinaigrette.

Suggested Pairing

Citrusy Spanish white.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.