Avocados from Mexico invites you to
celebrate the taste of tradition with
Aguacate Lindo y Querido Recipe Contest!
The votes are in! It was a very tough decision, but Chef Aquiles Chavez and the judges have come to an agreement and the winner is Ismael Alonzo with his Blackened Shrimp Tacos with Avocado Cream recipe.
Thanks to all of our wonderful participants for all of their delicious submissions. Next time you go to the store, don't forget to pick up creamy and delicious Avocados from Mexico. Like the dear and beloved country they are native to, Mexican avocados are colorful, vibrant, and distinctly unique!
Blackened Shrimp Tacos with Avocado Cream
1/2 cup of white vinegar
1/2 cup sugar
1 red onion, julienned
2 avocados from Mexico, halved, pitted and peeled
1/4 cup sour cream
1 lime, juiced
1/2 cup julienned jicama
1/2 cup shredded cabbage
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
1 tablespoon blackening spice
Salt to taste
10 sprigs cilantro
In a small saucepan, bring vinegar and sugar to a boil for 1 minute. Place onions in a bowl; pour vinegar mixture over onions; chill until ready to serve.
In a blender, puree avocados with sour cream, half of the lime juice and salt to taste; set aside. In a small bowl, combine jicama, cabbage, half of the oil, the remaining lime juice and a pinch of salt; toss.
Season shrimp with blackening spice. Heat a large pan to smoking hot, add shrimp; sauté until cooked through, about 2-3 minutes.
To serve, warm tortillas and fill with jicama salad, shrimp, avocado cream, red onions and 1 sprig of cilantro.
Yield: 10 tacos