Ingredients
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75 ea.Harbor Banks® Tempura Shrimp
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1 lb.Monarch® Sliced Pickled Red Onion, drained
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24 oz.Chef’s Line® Crème Fraîche
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75 ea.Corn Tortillas
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2 oz.Cilantro, coarsely chopped
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1-1/2 lb.Red Cabbage, sliced
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2 ea.Avocado, peeled, seeded and diced
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4 ea.Limes, juiced
Preparation
Griddle Corn Tortillas until hot and slightly blistered in spots. Set aside Corn Tortillas and keep warm.
Purée the Avocado, Crème Fraîche and lime juice in a blender or food processor. Place avocado crema in a squirt bottle.
Deep-fry the Tempura Shrimp according to package directions.
To assemble, place a small mound of sliced Red Cabbage in the bottom of a warm Corn Tortilla. Top with Sliced Pickled Red Onion, Cilantro and a Tempura Shrimp. Drizzle with avocado crema. Repeat with remaining Corn Tortillas.
Yield: 25 portions (3 tacos per portion)