Shrimp Tacos with Avocado Mojo De Ajo and Pickled Veggies
5 cups cut vegetables: carrots, red onions, poblano peppers, radishes, cucumbers, or cauliflower
2 cups rice vinegar
½ cup cider vinegar
½ cup red wine vinegar
1 cup water
1 ¼ cups sugar
2 cloves garlic
2 tsp. salt
½ cup cilantro fronds
Heat vinegar, water, sugar, salt, and garlic cloves to a simmer. Remove from heat and pour over vegetables. Let cool then refrigerate. Ready to serve after 4 hours and can keep for several days.
Garlic olive oil
1 cup olive oil
1 bulb garlic, peeled and smashed with the side of a knife
In a small oven-safe dish, add olive oil and smashed garlic. Roast at 350 for 20 minutes. Let cool and refrigerate.
2 lbs. shrimp, peeled and deveined
2 TBSP Taco Seasoning (homemade: 2 T chili powder, ½ t garlic powder, ½ t. onion powder, ½ tsp. crushed red pepper, ½ tsp. oregano, 1 tsp. paprika, 1 t cumin, 2 ½ t. salt, 2 t. pepper)
2 T garlic olive oil (see directions above)
1 tsp. red pepper flakes
Marinate shrimp in garlic oil and seasoning for at least an hour, and up to 3 hours. Right before serving, preheat oven to 400. Roast shrimp for 8-10 minutes.
Mojo De Ajo
2 ripe avocados
½ cup garlic olive oil (see directions above)
Juice of 1 lemon or lime
¼ cup cilantro
salt and pepper to taste
Put all the ingredients in the food processor and pulse to a smooth puree.
Right before serving, heat corn tortillas on stove grates until just beginning to blacken the edges. Remove from heat. Top with Mojo De Ajo, shrimp, pickled vegetables, and a sprig of cilantro. Serve immediately.