Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema


  • ~~ For the honey lime tequila shrimp tacos ~~
  • 2 pounds (454 g) raw shrimps, peeled and deveined
  • 1 teaspoon coarse sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes + 1 lime
  • ½ cup tequila
  • 1 medium onion, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chipotle (optional)
  • 2 avocados, diced
  • ½ head of red cabbage, thinly sliced
  • ~~ For the slaw dressing ~~
  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
  • 1 teaspoon of Dijon mustard
  • sea salt and pepper to taste
  • ½ cup light, neutral oil, such as grapeseed
  • ~~ For the chipotle crema ~~
  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
  • ~~ For assembly ~~
  • 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
  • a handful of cilantro, finely chopped
  1. Wash, peel, devein, and dry raw shrimps. Season with salt.
  2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
  3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  5. Dice the avocados and squeeze juice from the remaining 1 lime.
  6. Thinly slice the red cabbage using a sharp knife or a mandolin.
  7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  8. Toss the red cabbage with the lime vinaigrette. Set aside.
  9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Lamb with Mojito Jelly

My dumb ass forgot to take any pictures last night because we had guests over, but you’ll have to trust me that we had a lovely Spring inspired dinner of Lamb with mint jelly, blackened cauliflower and bacon wrapped asparagus.

Behold! The Mojito jelly!

To make the lamb; just season both sides with garlic salt and freshly cracked pepper, melt some butter in a pan and pan fry on high about 4 minutes each side. Tent with foil to rest. Both lamb breast (really cheap cut with lots of fat, it’s like lamb bacon!) and chops work great with this. Serve with jelly below.

For the asparagus; trim asparagus ends and wrap with bacon. Set on a cookie sheet with bacon ends tucked under. I got thick cut bacon, so I cut the pieces on the lengthwise and in half. Bake in a 400 degree F oven for 15-20 minutes until bacon crisps.

For the roasted cauliflower; Cut up cauliflower into bite sized pieces and toss with enough olive oil and salt to coat. Add pepper if you like. Line a baking dish or cookie sheet (whatever will fit in your broiler) with parchment paper. Bake cauliflower in lined dish 20-25 minutes until just tender. Get broiler going and roast the cauliflower in there until it’s sufficiently toasted to blackened. You’ll want to go and stir them up or flip them from time to time, but you want some blackened bits.

Mojito Jelly Recipe:

2 cups loosely-packed fresh mint leaves (or 1 cup tightly packed), stalks/stems removed
2 1/2 cups water
1/4 cup bottled lime juice
2 tablespoons powdered pectin (or 1 tablespoon Jamsetta)
3 cups white sugar
3 tablespoons white rum
2 drops green colouring (optional)

Prepare mint, steep in water.
Wash mint well, then remove any stems or stalks. Roughly chop the mint leaves then add into a small saucepan with the water, which should just cover the leaves. Bring to a boil then simmer for two minutes, then turn the heat off and cover the pot, steep for about 10 minutes or until the liquid has cooled, while you heat the jars. Strain the liquid, squeezing any liquid from the leaves.

Pre-heat jars.
For each batch, you’ll want to pre-heat your jars (I use half pint (125ml) or 4oz (75ml) jars) by covering in water and simmering for about 10 minutes. When we are ready to ladle the jelly into the jars, I heat the lids in the already hot water. The rings do not need to be heated. While the jars heat measure the remaining ingredients ready to use.

Make the jelly.
Measure the mint liquid into a large heavy-based pot, if there is not enough to make two cups, add enough water to the mint liquid to make two cups of liquid. Then whisk in the lime juice and powdered pectin. Bring to a boil over high heat, whisking every minute or so to distribute the pectin. Once it is at a high boil (bubbling and boiling lots), add the sugar all at once, whisking well. Bring to a rolling boil (will start to bubble and foam, cannot be stirred down), keeping at a rolling boil for 1 minute. Turn off the heat and stir through the white rum and green colouring (if using). Skim foam from surface and discard foam.

Ladle hot jelly into hot jars.
Ladle your hot jelly into hot half-pint jars (or whatever sized jar you want, I also did some small 4oz jars), leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal immediately. Process in hot water bath canner for 10 minutes. Take lid off canner and rest jars in canner for 5 more minutes before removing to a tea towel covered surface to cool overnight.

Next day: check for seal, label and store.
The next day check for a seal – the jar lid should not flex up and down when pressed. Label sealed jars and store in a cool, dark, dry place for up to 12 months. Re-process any non-sealed jars or refrigerate for immediate use.

Lamb with Mojito Jelly