Tamarind-Glazed Shrimp Tacos

Name: Tamarind-Glazed Shrimp Tacos
Prep time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, minced; plus 1 whole clove; 1/2 c. finely diced onion; 2 tbsp. tomato paste; 1 (14-ounce) package frozen tamarind pulp (such as Goya), defrosted; 3 tbsp. molasses; 1/4 tsp. cayenne pepper; Kosher salt; 1 avocado, peeled and pitted; 16 (6-inch) corn tortillas; 32 jumbo shrimp (about 1 1/2 pounds), peeled and deveined; 1 1/2 c. chopped napa cabbage; 1 medium cucumber, sliced lengthwise into 1/4-inch strips; 1 medium tomato, diced; 16 pickled jalapeño slices, halved; 4 limes, halved (for garnish)

By Cheryl SlocumPublished: Jul 20, 2012

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Romulo Yanes

Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

Cal/Serv:

411

These shrimp tacos save 444 calories and 45 grams of fat per serving, compared with typical beef tacos in flour tortillas with guacamole, sour cream, and Cheddar.

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Ingredients

2 Tbsp. olive oil
2 cloves garlic, minced; plus 1 whole clove
1/2 cup finely diced onion
2 Tbsp. tomato paste
1 (14-ounce) package frozen tamarind pulp (such as Goya), defrosted
3 Tbsp. molasses
1/4 tsp. cayenne pepper
Kosher salt
1 avocado, peeled and pitted
16 (6-inch) corn tortillas
32 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
1 1/2 cups chopped napa cabbage
1 medium cucumber, sliced lengthwise into 1/4-inch strips
1 medium tomato, diced
16 pickled jalapeño slices, halved
4 limes, halved (for garnish)

Directions

1. Step 1In a medium saucepan over medium heat, heat 1 tablespoon oil. Sauté minced garlic and onion until onion is translucent, 5 to 7minutes. Add tomato paste and cook, stirring frequently, for 5 minutes. Stir in tamarind pulp, molasses, and cayenne. Bring tamarind sauce to a simmer and cook until thickened, about 6 minutes. Season with salt.
2. Step 2Pour 1/4 cup tamarind sauce into a blender or the bowl of a food processor; set remaining aside. Add 3 tablespoons water, avocado, whole garlic clove, and 1/4 teaspoon salt and puree until smooth. (Depending on ripeness of avocado, adjust consistency by adding up to 2 more tablespoons water.) Transfer to an airtight container and press a piece of plastic wrap directly onto the surface to prevent avocado mixture from turning brown. Refrigerate until ready to use.
3. Step 3In a large nonstick skillet over medium-high heat, warm tortillas 2 or 3 at a time, about 1 minute per side. Transfer to a plate and cover with a clean dish towel to keep warm.
4. Step 4Increase heat to high and heat remaining oil in same skillet. Add shrimp and cook for 3 minutes, turning once halfway through. Stir in ½ cup reserved tamarind sauce and cook for 2 more minutes. Season with salt.
5. Step 5Top each tortilla with cabbage, about 1½ tablespoons avocado mixture, and 2 shrimp. Add cucumber, tomato, and jalapeños. Dollop with more tamarind sauce, if desired. Garnish each serving with a lime half.