Ingredients
Pickled onions:
½ red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tbsp kosher salt (to taste)
2 tbsp sugar (to taste)
Cilantro Slaw:
2 cups finely cut cabbage
¼ carrot shredded
2 tbsp Chopped cilantro
1 tbsp sugar
3 tbsp mayonnaise
3 tbsp apple cider vinegar
1 - 2 tsp salt
1 tsp black pepper
Shrimp:
1 lb medium shrimp
2 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp coriander
1 tsp ancho chili pepper
¼ cup Chipolte bbq sauce
Tortillas:
package of flour tortillas
3 tbsp butter
Garnish:
Cilantro, chopped roughly
Directions
Step 1
1. Make the pickled red onions - Blanch onions in boiling water for 1 min. Pour in colander and cool with water and ice. Place onions back into the pot. Place apple cider vinegar, sugar, salt, and water in pot until onions are covered. Bring to a boil for one min. Remove from heat and place in container of choice and chill.
Step 2
2. Make the slaw - Place all ingredients in a bowl, stir well, and refrigerate. Can be made 1-2 hrs before.
Step 3
3. When ready to cook, season shrimp with seasoning.
Step 4
4. Get Blackstone up to temp with a med/high setting. Add about a tablespoon of olive oil, and add shrimp. Cook for 1-2 minutes.
Step 5
5. Add butter and spread on Blackstone, and lay tortillas. Allow 1 min a side, just to heat and get some toasting. Remove when done.
Step 6
6. Flip shrimp, add chipotle BBQ sauce to shrimp and mix well on the griddle. This cooks the sauce on the shrimp. Do this for a min and then remove.
Step 7
7. Build your taco with 5 shrimp, slaw, onions, chopped cilantro.
Step 8
8. Enjoy!
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