ARGENTINIAN WILD SHRIMP TACO

Servings: 4
Preparation time: 25 minutes
Cooking time: 5 Minutes
Total time: 30 minutes

- 1 small shallot, roughly chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 2 cloves of garlic, roughly chopped
- 1 tomato, seeded and diced
- 1 avocado, pitted and diced
- ¾ teaspoon of salt
- 1 tablespoon of fresh lime juice, from half a lime
- ¼ cup fresh coriander leaves, packed loosely, roughly chopped.
- 1½ tablespoons of olive oil
- 1½ teaspoon chili powder
- ½ teaspoon of salt
- ? teaspoon cayenne pepper
- 1 bag of wild Argentinian shrimp Marina Del Rey 300g
- 8 to 10 six-inch corn or flour tortillas
- 2 cups chopped red cabbage, to serve
- 2 limes, cut into quarters, to serve
- 1 cup sour cream, to serve

Prepare the salsa: Place the shallot, jalapeño and garlic in the bowl of a food processor and pulse until finely chopped (a mini food processor is best, but a large one can also do the case). Add the chopped tomatoes, avocado, salt, lime juice and cilantro to the bowl and stir to combine. Set aside

Prepare the shrimp: Heat the grill to medium heat. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper and shrimp. Toss until the shrimp are evenly coated with the seasoning. Grease your grill, place the shrimp on the grill and cook 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm.

Grill tortillas until hot and lightly charred, about 20 seconds per side. (Alternatively, heat tortillas according to package directions).

Fill each tortilla with a dollop of avocado salsa, three shrimp and a little red cabbage; pass the lime wedges and sour cream to the table. You can also arrange warm tortillas, grilled shrimp, avocado salsa and accessories on the table so everyone can assemble their own tacos.