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Rock Shrimp Tacos With Fennel And Napa Cabbage Coleslaw
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- #101269
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound rock shrimp
1/4 cup buttermilk
1/4 cup all-purpose flour
sea salt and cracked pepper
1 pinch smoked paprika
Coleslaw
1/2 Napa cabbage, julienne-style
1/2 Fuji apple, julienne-style
12 bulbs fennel, julienne-style
1/2 bunch cilantro, chopped
Dressing
1/4 cup rice wine vinegar
2 tablespoons honey
1/4 cup whole milk
2 tablespoons aioli or mayonnaise
1 tablespoon olive oil
8 corn tortillas
directions
Soak rock shrimp in buttermilk while making rest of recipe.
Mix together flour with salt, pepper and smoked paprika.
Mix coleslaw ingredients together. Whisk dressing ingredients together, toss with coleslaw, and set aside.
Drain rock shrimp and pat dry. Dip lightly in flour.
Heat olive oil in saute pan and saute shrimp 3 to 4 minutes. Remove from pan onto paper towels.
Heat tortillas either one at a time in cast iron skillet on each side until soft and pliable or preheat the oven to 250 degrees F, wrap a stack of tortillas in a damp dish towel and place in a casserole dish of similar size. Cover with a lid or a piece of aluminum foil tightly on the dish. Place in oven for 20 minutes.
Assemble tacos by placing a portion of the coleslaw in the tortilla and topping with the rock shrimp.
Recipe Source: Chef Jed Lutge, Seattle's Latona Pub
added by
hayleysmommy
nutrition data
Nutritional data has not been calculated yet.
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